Kolhapuri Bhadang

Kolhapuri Bhadang

Kolhapuri Bhadang is a popular fiery spicy puffed rice-based snack  from the historic city of Kolhapur in Maharashtra.

Kolhapur is the birthplace of Dadasaheb Phalke, Indian producer-director-screenwriter, known as the Father of Indian cinema. Also, a religious destination that attracts a large populace to the divine Mahalakshmi Temple. I still remember that one time my aunt’s came over to Belgaum ( a city in North Karnataka) and stayed with us over the summer vacation and all the aunts and mom visited this divine temple in Kolhapur, which is just about three hour drive from Belgaum. The city has been popular for its handmade Kolhapuri chappals… rings a bell? Yes, those tan coloured handmade ones. I still have vivid memories of getting customised Kolhapuri chappals made to order as per my size and choice of design way back in the 90s from a local cobbler… good old days!

Maharashtrian cuisine is known for being spicy and Kolhapuri Bhadang fits the bill perfectly! A tiny bit of powdered sugar is added to it that heightens it’s spice quotient even further. I totally relish this super-spicy & sweet combination. This garlicky puffed rice snack is fiery with spicy red chilli powder and has lots of peanuts in it. Since I follow a peanut-free diet for my family, I have replaced them with almonds and cashew nuts for everyone to enjoy… So substitute accordingly.

North Karnataka cuisine has its own version of Spiced Puffed Rice/ Mandakki Chivda which is quite a popular evening snack and I particularly wanted to make bhadang to experience how these two variants are different while using the same ingredients.

In North Karnataka, Girmit-Mirchi bajji (puffed rice mixed with seasoned onion gravy and batter-fried banana chilli peppers) is a very popular Street food. Based on similar lines, I served this spicy Kolhapuri Bhadang with some Potato-Stuffed Banana Chilli Peppers and made a total meal of it.

Sharing Kolhapuri Bhadang Recipe below. It makes for a perfect jar snack you can make in bulk and snack on whenever hungry. It is quite filling and makes for a perfect travel snack too. Check my other jar snack recipes too:

  1. Chana Kurkure
  2. Cornflakes Chivda
  3. Poha Chivda
  4. Spiced Puffed Rice/ Mandakki Chivda

Kolhapuri Bhadang Recipe

1 Cup = 240 ml

Ingredients:

  • Murmura/ Puffed rice – 250 gm
  • Oil – 1/4 cup
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Garlic – 1/2 pod, peeled, crushed gently
  • Peanuts – 1 cup (substitute with 1/2 cup each of almonds & cashew nuts for a peanut-free recipe)
  • Curry leaves – 3 stalks
  • Putani/ Roasted chana – 1/2 cup
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1 tbsp
  • Salt – 1/2 tsp
  • Powdered sugar – 1 tbsp
  • For Garnishing:
  • Onion – 1, medium finely chopped
  • Tomato – 1, finely chopped (optional)
  • Coriander leaves – 2 tbsp, finely chopped
  • Lemon – 1/2
  • Farsan/ mixture – I have used boondi and aloo bhujia

Instructions:

1) Using a colander, remove all the puffed rice dust. Add to a large thick-bottomed kadai. Dry roast for a few minutes until puffed rice are warm and crisp such that they can be crushed between two fingers and you can feel the crunch.

2) Heat oil in a small frying pan/kadai. Add mustard seeds and cumin seeds. Allow to crackle.

3) Add crushed garlic.

4) Saute for 30 seconds until they are golden in colour. Do not fry them too much more, they’ll get cooked further. If it looks like they are turning too brown… remove them, keep aside, and add in the end.

5) Add almonds (peanuts, in case you are using them).

6) Saute until almonds are done well. You’ll notice cracks in their offer skin.

7) Add roasted chana.

8) Saute until roasted chana turns slightly brown.

9) Add cashew nuts.

10) Saute until they turn light brown.

11) Add curry leaves. I have used dry curry leaves here, but use fresh ones if available.

12) Saute until the leaves are crisp. Turn off heat.

13) Wait for a minute for oil to become a little less hot. Else, dry spice powders will burn. Add red chilli powder, turmeric powder, and salt. Mix well.

14) Add this to the dry roasted puffed rice.

15) Mix well.

16) Add powdered sugar. Mix well.

17) Take handful of puffed rice at a time and rub them together. This helps in spices to coat each and every grain of puffed rice.

18) Watch how the puffed rice changes colour on rubbing when the spices coats well.

Serve this Kolhapuri bhadang as is or topped with finely chopped onions, coriander leaves, finely chopped tomatoes (optional), a dash of lemon juice, and farsan/ mixture. I had stock of kara/ spicy boondi and aloo bhujiya; I have used the same here.

If you happen to try this Kolhapuri Bhadang Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles . To see more of my work, follow me on

Have a great day!
Love
M❤️

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