Bhadang

When I had seen Bhadang for the first time, I wasn’t really sure whether I’d ever dare to try this dish.

Its peculiar fiery red color makes you think it’s the spiciest dish in the world.

But that’s not true at all!

I did try it out later on, and I have to say the first bite completely changed my perception of this dish.

Even though it looks like a very very spicy snack, it’s not!

It does give you a hint of spiciness, but the pungency is not as high as any other typical Kolkhapuri dish.

Also, if you are making Bhadang at home, you can easily adjust the recipe as per your taste.

On the other hand, you can also add chopped Green Chilies or homemade Red Chili Powder if you like spicy food.

In the following Bhadang recipe, I have used Kashmiri Red Chili Powder.

It’s an amazing alternative to traditional homemade masalas.

With this Chili Powder, you can get the desired color and limited spiciness to your recipe.

Things You Need To Make Bhadang

Bhadang is not an exotic dish that requires many different ingredients. You just need a few ingredients to prepare it at home.

Here’s the list of main ingredients:

• Murmuras (Puffed Rice)
• Peanuts
• Kashmiri Red Chili Powder
• Curry Leaves
• Ginger and Garlic

Talking about other ingredients, you can add the roasted dry Coconut pieces and roasted Chana Dal to Bhadang.

Both these ingredients go well with Murmuras.

Some people also like to add Teekha Sev (Spicy Fried Noodles) to get the extra crunch to this recipe.

Step By Step Recipe

Here are some of the detailed steps to make Bhadang at home –

Step 1 & 2: As you can see, you will need to chop Ginger and Garlic finely.

And when you’re done, keep them aside for a while.

Step 3: Now, get a large plate or Paraat, and place all the Murmuras in it.

Step 4 & 5: Here, you will need to fry the Peanuts until golden brown.

Make sure you fry them nicely.

You will need the crunchy texture of these fried Peanuts in your Bhadang preparation.

Step 6 to 9: In the same pan, prepare a Tadka using Mustard Seeds, Cumin Seeds, Asafoetida, Curry Leaves, and Ginger-Garlic pieces or paste.

In the next steps, we will need to pour this Tadka on the Puffed Rice.

So, prepare everything accordingly.

Note: If you want more spicy taste, you can also add some chopped Chillies to it.

Step 10 to 17: These are the final steps to assemble all ingredients together.

So, pour the Tadka on the Murmuras.

Then, add the fried Peanuts, Powdered Sugar, Red Chilli Powder, and Salt to it.

In the final steps, mix everything together until each Murmura is coated with Orange colored masala.

Done!

That’s how you can make Bhadang at home.

Tips To Make Kolhapuri Bhadang At Home

1. Always use Bhadang-special Murmuras to make this recipe. It won’t get the same texture and taste if you use the Murmuras we use for Bhel Puri.
2. If the Murmuras seem a little soft, dry roast them on a low-medium flame for a few minutes. It will help them make crispy and crunchy again.
3. Do not add Red Chili Powder while preparing the Tadka (tempering). Just sprinkle it on top of Murmuras and then add the Tadka to it. If you add Red Chili Powder to the Tadka, it might turn black due to high heat. And you won’t get the quintessential Orange-Red color to the dish.
4. You can also squeeze some fresh lemon juice to enhance the overall taste of your dish.
5. Bhadang can be stored for days and weeks. So, make sure you use a good air-tight container.

Now, let’s take a look at the detailed recipe below.

Update Notes: Originally published in March 2019; republished in April 2020 with new tips and guidelines.