Bhadang (Churmura / Murmura / Puffed Rice / Kurmura)

Bhadang is a snack which can be made very quickly and can be eaten at anytime, especially with tea.  It can be spiced up with onions, coriander leaves and a squeeze of lemon juice for a change. But for this you have to prepare bhadang. Let me have your comments.

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  1. Puffed Rice (Churmura, Kurmura, Murmura) – 3 big bowls (heaped)
  2. Garlic Cloves (Lasun) – 6 – 7 big cloves (sliced)
  3. Red Chilli Powder (Lal Tikhat) – 2 tspn
  4. Musturd Seeds (Moharee) – 1 tspn (flat)
  5. Metkut – 3 tbsp (Optional)
  6. Turmeric (Halad) – 1 tspn (flat)
  7. Curry Leaves (Karipatta) – 3 strings
  8. Salt to taste
  9. Oil (Tel) – 3 – 4 tbsp
  10. Sugar (Sakhar) – 1 tbsp

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  1. Heat oil in a deep big skillet add musturd seeds, curry leaves, turmeric, garlic stir fry for a minute.
  2. Now, add puffed rice and other remaining ingredients. Mix well.
  3. Stir fry on a low flame for about 5 to 10 mins until the puffed rice is fully coated and becomes crispy.


  1. After cooling keep it in a air tight container. Garlic and curry leaves can be eaten as a part of bhadang, but if you want you can separate it.
  2. You or your kids can make instant bhel from it – add chopped onions, tomatoes, coriander leaves, sev / farsan (optional) and squeeze a  lemon.

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