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Kolhapur doesn’t do mild, and this bhadang proves it. Puffed rice tossed in chilli oil, garlic, peanuts, and curry leaves — fiery, fragrant, and full of that unmistakable Maharashtrian swagger.
The first bite crackles. The second wakes you up. By the third, you’re somewhere between a Kolhapuri kitchen and the noise of a late-evening bazaar. It’s bold, it’s bright, and it carries the kind of confidence only this region can claim.
Made the Patang way with clean ingredients and no bad oils, the heat feels honest, not overwhelming. For Indians anywhere in the world, this brings back lemon-squeezed bhel, roadside stalls, and every spirited family argument that ended with snacks on the table.
Hot. Crunchy. Unapologetically Kolhapuri.
Region of Origin:
Kolhapur, Maharashtra
Texture:
Light puffed rice with crispy garlic and peanuts
Spice Level:
High, chilli-forward
Main Ingredients:
Puffed rice, groundnut oil, peanuts, sugar, red chilli powder, garlic, salt, turmeric, curry leaves
Best Paired With:
Lemon juice, chopped onion, chai
Dietary Note:
No bad oils, small-batch regional recipe
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