I used to go to Sangli frequently when my Uncle used to stay there. Like other famous things in Sangli, I used to freak out on the famous 'Bhadang'. It is a puffed rice (churmere/Murmura) Chivda. But it contains variety of spices in it. It's Murmura also little bigger than our normal one. My Kaku (Aunty) makes perfect bhadang. I took this recipe from her precious recipe book and tried it. It was not that perfect as her but was very tasty.
Ingredients
Puffed rice (churmere/Murmura) - 250 Gms.
Metkut - 2 teaspoons
Red chilli powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Goda Masala - 2 teaspoon
Cumin-coriander powder - 1 teaspoon
Cinnamon powder - 1/4 teaspoon
Clove powder - 1/4 teaspoon
Powdered sugar - 1 teaspoon
Aamchur (dry mango powder) - 1/2 teaspoon
Garlic cloves - 5-6
Peanuts - 1/2 cup
Cashew nuts - 1/4 cup
Dry coconut slices - 1/4 cup
Curry leaves - 8-10
Oil - 1/4 cup
Salt to taste.
Procedure
Take a big kadai and heat oil in it. Add curry leaves and turmeric powder. Then add peanuts, then coconut slices and then cashew nuts. Then add chopped garlic. Fry it till it turn slightly brown. Let the oil get little cool. Now on the other side mix all remaining items. Then mix the tempering and mixture neatly. Let it cool down. You have to store this Bhadang in airtight container like any other chivda. Have tasty Bhadang with nicely chopped onion and fresh coriander.
