Bhadang business in Marathi business idea recipe भडंग रेसेपी कोल्हापूर व्यवसाय करा

Ingredients

• 1 kg Chickpea Flour (sifted)
• 1 kg Garlic (peeled and lightly crushed)
• 500 ml Vegetable Oil (for deep frying and tempering)
• 250 g Peanuts (raw, skins removed)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 10 g Curry Leaves (fresh)
• 2 tsp Turmeric Powder
• 5 tsp Red Chili Powder (adjust to heat preference)
• 5 tsp Powdered Sugar (adds subtle sweetness)
• 2 tsp Amchur (Dried Mango) Powder
• 1 tsp Salt (or to taste)

Instructions

1. Prepare Ingredients

   Peel the garlic, crush lightly, and set aside. Measure all spices, peanuts, and curry leaves.

   Time: PT5M

2. Fry Peanuts

   Heat 250 ml oil in the deep frying pan over medium heat. Add peanuts and fry until golden and crisp, about 8‑10 minutes. Remove with a slotted spoon and set on paper towels.

   Time: PT10M

   Temperature: Medium

3. Temper Mustard, Cumin & Curry Leaves

   In the same oil, add mustard seeds and cumin seeds. When they start to pop, add the fresh curry leaves and sauté for 30 seconds.

   Time: PT3M

   Temperature: Medium

4. Fry Garlic

   Add the crushed garlic to the oil and fry until lightly browned and fragrant, about 4‑5 minutes. Be careful not to let it burn.

   Time: PT5M

   Temperature: Medium‑High

5. Add Ground Spices

   Stir in turmeric powder, red chili powder, powdered sugar, amchur powder, and salt. Cook for 2 minutes, allowing the flavors to meld.

   Time: PT2M

   Temperature: Medium

6. Combine Peanuts and Curry Leaves

   Add the fried peanuts and the sautéed curry leaves back into the pan. Toss everything together so the peanuts are evenly coated with the spice mixture.

   Time: PT3M

   Temperature: Medium

7. Mix with Chickpea Flour

   Transfer the hot mixture to a large mixing bowl. Add the sifted chickpea flour and quickly mix until a uniform, slightly crumbly dough forms. The heat from the mixture will lightly toast the flour.

   Time: PT5M

8. Shape into Packets

   While the mixture is still warm, take portions of about 150 g and shape them into flat packets or balls. Place the remaining 100 g portion into a smaller packet. Let them cool completely on a tray.

   Time: PT10M

9. Cool and Store

   Allow the bhadang packets to reach room temperature, then seal them in airtight containers.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chickpea Flour: Besan, Gram flour
• Instead of Garlic: Garlic paste (use 200 g)
• Instead of Vegetable Oil: Sunflower oil, Canola oil
• Instead of Peanuts: Cashews, Roasted peanuts
• Instead of Mustard Seeds: Yellow mustard seeds
• Instead of Cumin Seeds: Ground cumin (½ tsp)
• Instead of Curry Leaves: Dried curry leaves (2 g)
• Instead of Turmeric Powder: Fresh turmeric (1 tsp grated)
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Powdered Sugar: Granulated sugar (4 tsp)
• Instead of Amchur (Dried Mango) Powder: Lime zest (1 tsp)
• Instead of Salt: Sea salt, Kala namak

Equipment Needed

• Deep Frying Pan
• Spatula
• Mixing Bowl
• Measuring Spoons
• Knife
• Cutting Board
• Packaging Bags (airtight) (optional)

Critical Steps — Do Not Skip

• Frying peanuts until golden and crisp
• Tempering mustard, cumin and curry leaves without burning
• Frying garlic to a light golden color
• Mixing hot spice mixture with chickpea flour quickly

Chef Tips from the Video

• For extra aroma, add a pinch of asafoetida (hing) with the mustard seeds.
• Use a stainless steel spatula to prevent scratching the pan.
• If you prefer a deeper sweet note, increase powdered sugar to 6‑7 tsp.

Troubleshooting

Storage

Refrigerator: Up to 7 days in an airtight container

Freezer: Up to 1 month; thaw at room temperature before serving

Room temperature: 2‑3 days in a sealed bag, away from humidity

Make-Ahead Tips

• Fry the peanuts a day ahead and store them in an airtight jar.
• Prepare the spice mix in bulk and keep it sealed for up to 2 weeks.

Frequently Asked Questions