Spicy Bhadang/Kaara Pori
 
 
Author:
Recipe type: Snack
Cuisine: Indian
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let cool completely before you bottle it up.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2020/11/12/spicy-bhadang-kaara-pori/