Bhel puri gets all the attention in the puffed rice world, but bhadang is the one worth knowing. It’s a Maharashtra snack, drier and more intensely spiced than bhel, and it keeps for a week without going soft. The kanda lasun chutney is the thing that makes it distinct: garlic and dried coconut toasted into a deep, savory paste that coats every piece of puffed rice. You can buy it ready-made if you’re near a good Indian grocery, but making it yourself isn’t difficult. Without it, this is just spiced puffed rice. With it, it’s bhadang.
How to Make Puffed Bhadang Snack
Roast the nuts properly
Groundnuts and chana dal need to be fully roasted before anything else goes into the pan. They won’t crisp up further once the chutney and spices are added. Roast them until golden and fragrant, then proceed. Under-roasted nuts make the whole batch taste raw.
Watch the garlic
Sliced garlic goes from golden to burnt in about thirty seconds. Keep the heat at medium and stir constantly once it goes in. The raw smell should be completely gone before you add the spices. Burnt garlic is bitter and there’s no recovering from it. 
Cool before sealing
Let the bhadang cool completely before putting it in an airtight container. Sealing it warm traps steam and makes the puffed rice go soft. Spread it out on a sheet pan for ten minutes. Then store.
Puffed Bhadang Snack
- Total Time: 25 minutes
- Yield: Makes 6 servings 1x
- Diet: Vegetarian
Description
A spicy Indian snack with puffed rice, roasted nuts, and a vibrant garlic-coconut chutney. Perfect for a quick and flavorful appetizer.
Ingredients
- 5 cups (1183 ml) puffed rice
- 1 cup (237 ml) Raw peanuts
- 0.5 cups (118 ml) Roasted chana dal
- 0.5 cups (118 ml) Kanda Lasun Chutney
- 1 tsp Turmeric powder
- pinch Asafetida
- 0.5 cups (118 ml) Garlic chopped
- 0.25 cups (59 ml) Coconut slices
- Lot of curry leaves
- Salt
- 0.5 cups (118 ml) Oil
Instructions
- Heat oil in a pan.
- Add groundnuts, chanda dal, and curry leaves.
- Once the nuts are roasted, add sliced garlic. Sauté until the raw garlic smell is gone.
- Add the dry spices, kanda lasun chutney, and salt. Mix well.
- Add puffed rice and roast for 10 minutes.
- Switch off the heat and let the bhadang cool down.
- Store in an airtight container.
Notes
- To prevent burning, roast the nuts and dal in batches if necessary.
- For a milder flavor, reduce the amount of kanda lasun chutney.
- This bhadang will keep for up to a week in an airtight container in a cool, dry place.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
Frequently Asked Questions
What is kanda lasun chutney and where can I find it?
Kanda lasun chutney is a dry, roasted chutney made from onion (kanda) and garlic (lasun) common in Maharashtrian cooking. You can find it at Indian grocery stores or make it at home by dry roasting onion, garlic, dried red chilies, and coconut, then grinding to a coarse powder.
Can I substitute regular rice for puffed rice?
No, regular cooked rice won’t work here. Puffed rice (murmura) is essential for the light, crunchy texture. You can find it at Indian grocery stores, often labeled as murmura or mamra.
How do I keep bhadang crispy during storage?
Make sure it cools completely before transferring to an airtight container. Any residual heat creates steam that makes it soggy. Store at room temperature, not in the fridge.
