Bhadang

Bhadang in Marathi

Time: 15 to 20 minutes
Makes: 4 cups

Ingredients:
4 cups puffed rice
For tempering: 2 to 3 tbsp oil, 1/2 tsp turmeric, 1/2 tsp red chili powder
2 curry leaves springs
3 tsp Metkut powder + 2 tsp red chili powder
1/2 cup peanuts
1/2 tsp dry mango powder
salt to taste (approx 1/2 tsp)
Powdered sugar to taste (approx 1/2 tsp)

Method:
1) Dry roast puffed rice over medium heat and stir continuously. Sometime puffed rice are soft when you buy it from the store. Hence it is always better to dry roast before proceeding. Transfer them to a big mixing bowl.
2) Heat oil in a deep pan. Keep the flame to low. Add peanuts and fry them until crunchy. Do not burn. Remove them with a slotted spoon. Put them over roasted puffed rice.
3) Mix puffed rice and peanuts. Sprinkle the mixture of Metkut and red chili powder. Mix gently.
4) Prepare tempering with remaining oil. Add turmeric powder, red chili powder and curry leaves. Introduce puffed rice to the pan. Mix well with a mixing spoon. Add dry mango powder, 2 to 3 pinches first. Also add salt and sugar. Mix well. Check the taste. If you like a bit more tanginess then add some more dry mango powder. Also adjust the salt and sugar. Stir ove low heat for about 2 minutes. Turn off the heat.
Once Bhadang is completely cool, transfer it to an airtight jar.

Tips:
1) If you want more red color to Bhadang, then add kashmiri red chili powder alongwith normal red chili powder.
2) Chana daal (roasted) and thin pieces of dry coconut can be added if you like. Fry them in oil before adding.
3) To give garlic flavor, add 4-5 garlic cloves in the tempering. Fry them until reddish brown. Fry them nicely, otherwise puffed rice will become soft due to moisture in garlic.

Nutritional Info: Per serving (considering 10 servings)
Calories: 106| Carbs: 2 g | Fat: 8 g | Protein: 2 g | Sat. Fat: 1 g | Sugar: 1 g