Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Bhadang

Bhadang or Puffed Rice Chivda

Ingredients:

  • 5 cups Murmura or Puffed Rice
  • 3 tablespoon oil
  • 4-5 garlic cloves chopped
  • 5-6 curry leaves
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 tablespoon raw peanuts
  • ½ teaspoon sugar
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon 'Kolhapuri kanda lasun masala'
  • ¼ teaspoon asafoetida
  • Salt to taste

Method:

  1. Heat oil in a pan. Add raw peanuts and chopped garlic. Keep stiring for 2-3 minutes. Do not burn the peanuts or garlic.
  2. Add mustard seeds,and jeera. As soon as it starts popping, add asafoetida. Stir everything. Add curry leaves,red chilli powder, turmeric powder, and kanda lasun masala. Stir continuously for 2 minutes on a low flame. Make sure it is not burning.
  3. Add sugar and salt. Keep in mind that Kanda lasun masala has salt in it, so add salt accordingly.
  4. Add puffed rice or murmura and mix well. Let them roast for 10-15 minutes on low flame. Stir in between to avoid burning. The puffed rice should become crispy.
  5. Let the chivda cool down completely. Store it in a airtight container.

Tip:

  1. If you do not have kanda lasun masala, just add regular red chilli powder.
  2. You can always adjust the measurement of red chilli powder and kanda lasun masala according to your spice level.
  3. You can add Metkut instead of kanda lasun masala. It tastes perfect!

Batata Vada

Batata Vada

Serves: 3-4 persons

Ingredients:

For the potato stuffing:

  • 5-6 boiled potatoes
  • 1 onion chopped finely
  • 5-6 garlic pods
  • 1 tablespoon chopped cilantro
  • 2 green chillies
  • 1½ tablespoon lemon juice
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon asafoetida
  • 7-8 curry leaves
  • ¼ teaspoon turmeric powder
  • Salt to taste

Batter for the outer cover:

  • 1½ cup besan or gram flour
  • ½ teaspoon red chilli powder
  • Pinch of turmeric powder
  • Salt to taste

  • Water

  • Oil to fry

Potato Stuffing

Method:

To make the stuffing:

  1. Get a bowl and mashed the boiled potatoes in it. Make paste of green chillies and garlic pods.
  2. Add chopped onions to the mashed potatoes. Add garlic and green chili paste.
  3. Heat oil in a pan. Add mustard seeds. As they crackle, add asafoetida, turmeric, and curry leaves. Pour this mixture on to potatoes.
  4. Add chopped cilantro and lemon juice. Mix everything and cover it with a lid. Keep it in a refrigerator for 20-30 minutes.

To make the outer cover:

  1. Get besan in a bowl and add red chilli powder, turmeric and salt. Add water to make the medium consistency batter. It should not be too thin. I used around 1 cup of water.
  2. Stir it properly. There should not be any lumps.

To make vadas:

  1. Heat oil in a pan. Get the potato stuffing out from the refrigerator. Make equal size of medium sized balls. Dip the ball into the besan batter and coat it evenly. Drop immediately into the hot oil. You can add multiple potato balls at a time dpending on the pan size.
  2. Deep fry them until light golden. Drain them on a paper to remove excess oil.
  3. Serve hot with garlic chutney.