Sunday, July 5

Bhadang and Dry Bhel - Perfect for summer time

Bhadang is a snack you would find in every household of Western Maharashtra region in India.It's basically seasoned puffed rice. They make it with different flavors. In recent India trip I discovered that they now make it in Tomato, Tamarind and Chilly flavor too.

I would still like to stick to the basic version of Bhadang which I used to eat when I was a kid.

1 pack of puffed rice ( You can get it in any Indian store in US).
2 teaspoons of Cumin and Coriander powder.
1 teaspoon of sugar
Salt to taste
2 teaspoons of red chilly powder. (My Version is less spicy. You can adjust the chilly powder according to the taste)
1/2 teaspoon of dry mango powder.
2 cups of peanuts (More the better!! )
Oil for tempering
1/2 teaspoon mustard seeds.
1/2 teaspoon cumin seeds
1 teaspoon turmeric powder.
1/4 teaspoon of asafetida

How to Make -
1. In a big bowl take puffed rice and mix in sugar, salt, cumin and coriander powder,red chilly powder and dry mango powder.
2. Heat oil in a pan, add mustard and cumin seeds. Add asafetida when the seeds start crackling. Add turmeric powder and peanuts.
3. Add this tempering to the puffed rice once it cools down.
4. Mix well and enjoy this easy snack.

You can add garlic slices in the tempering and make it garlic bhadang.
Some people like to add green chillies, curry leaves and dry coconut in the tempering for a little spicier taste.

Add chopped onions, tomatoes, chopped coriander and little lime juice and you have what they call 'Dry Bhel' - the most famous street food in India.

You can as well make it with Kellogg's Rice Crispies (Cereal section in any grocery store) instead of puffed rice.

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