Go Back
Kolhapuri Bhadang
Print Recipe
3.73 from 11 votes

Bhadang Recipe

Bhadang is a traditional Maharashtrian snack, which can be enjoyed with a hot cup of tea or coffee.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Snack
Cuisine: Indian
Servings: 5
Calories: 234kcal
Author: Harshad


  • 100 gm Bhadang Murmura/Kurmura (Puffed Rice)
  • 50 gm Raw Peanuts (Singdana)
  • 15-20 Curry Leaves (Kadi Patta)
  • 1 tbsp Kashmiri Red Chili Powder
  • 1 tbsp Ginger (Adrak) finely chopped
  • 1 tbsp Garlic (Lehsun) finely chopped
  • 2 tsp Mustard Seeds (Rai Dana)
  • 1/4 tsp Asafoetida
  • 2 tsp Cumin Seeds (Jeera)
  • 1 tbsp Powdered Sugar
  • 3-4 tbsp Oil or as needed
  • Salt as per taste


  • Spread Murmuras in a big plate and keep aside.
  • Heat a pan on medium flame. Once it turns hot enough, pour some Oil in it.
  • Add the Raw Peanuts and fry them till they turn golden brown. When you're done, add them on top of the Murmuras.
  • Again in the same Pan, add the Mustard seeds and wait till they crackle.
  • As soon as you hear the crackling sound, add the Asafoetida and Cumin Seeds. 
  • Add the Ginger and Garlic, and fry them till they turn slightly brown.
  • Add Curry Leaves to the Pan. Lower the flame and fry them nice and crisp.
  • Pour this Tadka mixture on the Murmuras.
  • Add the Kashmiri Red Chili Powder, Powdered Sugar, and Salt to the Murmuras. (*Refer to the Notes section.)
  • Mix everything nicely.
  • Serve it immediately or store it in an air-tight container.



  1. I have added the Kashmiri Red Chili Powder after pouring the Tadka on Murmuras. You may reverse the process to get the better color to this dish.
  2. When you are using a mild chilli powder like Kashmiri Red Chilli powder, make sure you use the Ginger-Garlic paste. It adds more flavor and spicy taste to the dish. You can also use crushed pieces if the paste is not available.
  3. You will need to fry the Curry Leaves thoroughly for this recipe. It needs to have a bit of crunchy texture to it. And the same rule applies to Peanuts as well.
  4. When the Bhadang is ready, don't store it immediately. Let it cool down for a few minutes. If you store it directly, the Murmuras will lose their crunch.
  5. If you don't like fried Peanuts,  you can also use Farsan, Gathiya, Fafda, fried Green Peas, etc. in this recipe. 
  6. It's always better to make Bhadang in small batches, as it tends to lose its taste and texture over the time.