Kolhapuri Bhadang

Kolhapuri Bhadang

This is one snack that is light and can be eaten at any time of the day. You will need some kolhapuri bhadang masala and kolhapuri murmura for this recipe. Kolhapuri murmura is easily available in Indian stores around here. Though, I usually order or buy bhadang masala from India.

Ingredients

Kolhapuri murmura 4 cups

Red onions 1 large cut in thin slices

4/5 large garlic cloves chopped fine

Peanuts to taste

Mustard seeds 1/4 tsp

Green chillies, slit lengthwise 2/3

Curry leaves (kadi patta)4 to 5

Roasted Bengal gram (chana dal) 2 tbsp

Asafoetida (hing)

Turmeric powder (haldi) a pinch

Powdered sugar 2 tsp

Oil 4 tsp

Salt to taste

Bhadang masala

Red chili powder to taste

 Method

1.     Roast the murmura in a non-stick pan (for 3 to 4 minutes)or in a microwave in batches with each batch for about a minute, stirring occasionally till the murmura is crisp

2.    Heat the oil in a non-stick pan, add the mustard seeds, green chilies, and curry leaves. When the seeds crackle, add the asafoetida and turmeric powder and mix well.

3.    Add the chopped onions and garlic to the tadka. Fry the onions and garlic on high heat till it turns brown.

4.    Then, add the roasted Bengal gram and roasted peanuts and stir.

5.    Turn off the heat and add the murmura, sugar and salt and mix well. Add red chili powder and bhadang masala powder.

6.               Cool and store in an air-tight container.

Pohe Chiwdaa

 Pohe Chiwdaa

Dry snacks are a must in my house. Easier to eat and a necessity at tea time, chiwda and bhadang are two must-haves in my kitchen closet.

 My husband needs something to eat when he comes home from office and at the same time wants something not fried and not sweet and fatty. So, I make him a typical Maharashtrian snack called ‘chiwda’. This is made of flat poha (beaten rice)and is garnished with peanuts and dalia (roasted chana dal).

This is a simple recipe and yet light for the stomach and not fatty. It stores easily in a tight container and lasts a long time.

Ingredients

Beaten rice (poha) 4 cups

Peanuts to taste

Mustard seeds 1/4 tsp

Green chillies, slit lengthwise 2/3

Curry leaves (kadi patta)4 to 5

Roasted Bengal gram (chana dal) 2 tbsp

Asafoetida (hing)

Turmeric powder (haldi) a pinch

Powdered sugar 1 tsp

Oil 1 tsp

Salt to taste
white sesame seeds

Coriander cumin powder

Red chili powder to taste

 Method

1.                 Roast the beaten rice (poha) in a non-stick pan (for 3 to 4 minutes)or in a microwave in batches with each batch for about a minute, stirring occasionally till the poha is crisp

2.                Heat the oil in a non-stick pan, add the mustard seeds, green chilies, curry leaves and roasted Bengal gram and roasted peanuts and stir. Add the sesame seeds in the tadka too.

3.                When the seeds crackle, add the asafoetida and turmeric powder and mix well.

4.               Add the roasted beaten rice, sugar and salt and mix well. Add red chili powder and coriander and cumin powder.

5.                Cool and store in an air-tight container.