Bhadang
Bhadang, from above
VegVeganKolhapur

Bhadang

Spicy, garlicky puffed rice with peanuts and curry leaves. Kolhapur does not do mild.

15 minTime
8 gProtein each
hotSpice
Kolhapuri crunch2 chapters · 1 min read

Make it your way

Grandma's wayKolhapuri bhadang.
The original
338kcalsame
8 gproteinsame
5 gfibresame
15minutessame

Bhadang.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Puffed rice6 cups
Cooking oil (vegetable oil)2 tbsp
Peanuts⅓ cup
Roasted chana dal (roasted split chickpeas)⅓ cup
Garlic8 cloves, crushed
Curry leaves2 sprigs
Desiccated coconut (unsweetened shredded coconut)2 tbsp slivers
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)1½ tsp, Kolhapuri style
Sugar1 tsp, powdered
Saltto taste

Method

4 steps
  1. 1Dry roast puffed rice in a wide pan until crisp.
  2. 2Fry peanuts, then chana, coconut, garlic and curry leaves in oil.
  3. 3Off the heat, add turmeric, chilli, sugar and salt, then tip in the puffed rice and toss well.
  4. 4Cool and store airtight.
Serve it like this

Serve in a bowl with chai, or toss with onion and lemon for bhel.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Bhadang: a bread or rice, a side, something to drink and something sweet.

On the side Zunka20 min
On the side Dry garlic chutney20 min
A little snack Poha chivda30 min
A little snack Kanda bhaji25 min
To drink Masala chai10 min
To drink Piyush10 min
Something sweet Ukadiche modak75 min
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