Traditional Maharashtrian spicy Bhadang or Kaara Pori is a quintessential snack with chai and for every occasion. It’s spicy, filled with goodness of peanuts, curry leaves, asafoetida and lot more. Few key steps and you get the perfect Bhadang or Kaara Pori.
It’s no secret that I love celebrations. Celebrations of all kinds.
August arrives, bringing along a long festive season for Indians. We have something every month until January. It’s DIWALI: where Goodness reins over evil.
I’ve always wondered why we celebrate festivals. Festivals are celebrated for many reasons by people. Of course, a huge reason for most is religious beliefs.
For me as an adult who’s seen life’s ups and downs on earth, Diwali means a lot more to me than food, clothes, parties and fun. It means: time to release the old and welcoming the new. Letting go of things, bad feelings, heartaches, judgemental attitude, disagreements, and welcoming peace, love and harmony. Festivals also provide a break from the routine, a festive atmosphere, camaraderie, a time when family gets together, reflections, relaxation. Sometimes, it breaks vicious cycles of negative emotions, stress, and helps bring the positive emotions back. Whatever the reason might be, how big or small the celebration might be, the fact that we take a step back from the routine to celebrate a special day is so important. It also reminds us of our heritage and culture. It’s almost like you press a reset button for whatever you want it to be. This is also the time to GIVE, give back to the society. Many are not fortunate as we are. I am an ardent believer in giving back. Let’s do our part, let’s make this world a better place to live in.
Let’s light candles, NOT CRACKERS. Let’s celebrate and have a peaceful time with family.
Happy DIWALI!!
Learning different snacks from friends, sharing it with the world makes me so happy. Diwali is not only about sweets, savory too. Everyone has their favorite puffed rice recipe. This is mine, Spicy Bhadang, Kolhapuri Bhadang to be precise. There are many versions of kaara pori. This Kolhapuri style Bhadang has to be my favorite. Yes, of course for the obvious. It’s spicy and sweet, just like how I like my food.
Thanks to my super fabulous amazing cook friend, Bansi who introduced this Bhadang or Kaara Pori to me years ago and I finally decided to blog about it. She graciously agreed to let me shoot her while she made her world famous Kolhapuri Bhadang recipe.
How to make KOLHAPURI BHADANG
Toasting the murmura is very important in getting the crispy puffed rice. You can just toss it around in a pan or use the oven. Keep tossing it well in the oven so you don’t brown or burn it.
Spices for Kolhapuri Bhandang
What makes the simple puffed rice spicy and so good are the spices that is used for the spicy kolhapuri bhadang. Taking time in tossing the spices is key. Be liberal with the spices and turn off the heat when you are ready to add the spices. It’s key!
Kolhapuri Murmura – Here Amazon link
If you make this Kolhapuri Bhadang or Kaara Pori, tag me at #foodfashionparty on social media.
Stay in touch for on Instagram , Pinterest. Have a fabulous celebratory time!!
- 400 grams or 14 oz Kolhapuri Kurmura or any puffed rice
- ⅓ cup vegetable oil
- 2 tablespoons ghee
- ⅓ tsp asafoetida
- ½ cup raw whole peanuts
- 20 cloves garlic, crushed well
- 5-7 sprigs of curry, washed and dried very well
- ⅓ tsp turmeric powder
- 1 tbsp dhaniya-jeera powder/coriander cumin powder
- 1 tsp salt
- 3 tsp chili powder
- 1 tbsp kashmiri red chili powder
- 3 tbsp powdered sugar
- 1 tsp - 2tsp metkut(optional) or southindian kootu podi
- Toast the kurmura or puffed rice in a 350 degree oven for 10-15 minutes or in a large pan. Make sure not to burn it. Keep tossing it if it's in the oven. It just has to get crispy. set it aside.
- In a large kadahi or pan, add oil and ghee. Let it get hot. Add the asafoetida. Add the peanuts and reduce the temperature to low. Cook and crisp the peanuts for about 5 minutes until it is amber and crispy. This process has to be done slowly, so not to burn the peanuts and to get it crispy.
- Add the crushed garlic and again saute on low heat for about 3 minutes before you add the curry leaves. Once you saute and crisp up everything, make a well in the center and add the spices: turmeric-powder, dhaniya jeera powder, salt, both chili powder and saute quickly. After 30 seconds, switch off the flame and let the spices cook in that heat for about 2 minutes. Add the murmura/kurmura or puffed rice to the pan and toss very well.
- Take it out in the large tray and mix everything with hands to incorporate very well. Add sugar and metkut and mix well when everything is warm.
- Let cool completely before you bottle it up.
