Jhatpat Badang: Accompany Your Tea With Kolhapuri Rice Mixture
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Some things never lose relevance no matter how archaic and commonplace they seem, just like puffed rice which is the whole and soul of bhelpuri and many dry namkeen mixtures. Jhatpat Bhadang is the Maharashtrian version of such an item made instantly with puffed rice and peanuts. The whole snack is steeped in a strong pungent flavour of fried garlic, seasoned with curry leaves, turmeric, asafoetida and salt and sweetened with powdered sugar. Whether you have been looking for a homemade snack with a long shelf life, an ideal evening crunchy snack or a light and healthy tiffin meal, Jhatpat Badang made in very less time is the answer. 

About Jhatpat Badang

This Kolhapuri snack made with puffed rice gets its name for being cooked jhatpat or quickly with some crunchy ingredients and spices. It is popularly made during festive occasions like Diwali and Holi. These are made and stored for a month to be eaten for a month. 

This crunchy mix is also accompanied by tea and coffee as an evening snack. In some recipes, dry coconut and red chillies are also added. It is also known as Murmura Chivda in some parts of Maharashtra. The puffed rice mixture, Bhadang is very close to the puffed rice namkeen mixture Bhelpuri, Jhalmuri or Bhelpuri.

Benefits Of Puffed Rice 

This readymade rice snack is rich in fibre which eases constipation and is instrumental in relieving abdominal gas, bloating and indigestion. The fibre-rich puffed rice also stimulates digestion by breaking down food particles in the stomach and intestine and promoting the secretion of digestive juices. 

Being rich in fibre and carbohydrates, puffed rice also satisfies hunger pangs immediately and prevents one from overeating. Puffed rice is variously known as Murmura, Phari, Borugalu and muri.

Preparation: 20 minutes

Cooking: 10 minutes

Servings: For a month


  • ¼ cup oil
  • ¼ cup peanuts
  • ¼ cup chana dal
  • 20 garlic cloves
  • 5 chopped green chillies
  • 10 curry leaves
  • ½ tsp turmeric powder
  • ½ tsp salt
  • A pinch of asafoetida
  • 200gm puffed rice or Murmura
  • 2 tbsp powdered sugar
  • 1 cup of sev


  • Heat oil in a kadhai, add peanuts to it and fry for a couple of minutes on low flame.
  • Then add chana dal to it and stir fry with peanuts for another minute.
  • To this add garlic cloves and also add green chillies to it, and stir fry until garlic becomes slightly brown.
  • Then add curry leaves and stir fry for a minute. Add the spices and salt to the mixture and stir for a minute.
  • Add puffed rice to the vessel and mix well with all the other ingredients.
  • Switch off the flame and after 2 minutes add powdered sugar to it followed by a cup of sev.

Combine everything nicely and serve.

You can adjust the ratio of salt and sugar in this mixture according to your taste. Make it in large quantities and store it to be used throughout the month. When eating, squeeze a lemon and add chopped onions and coriander to get more flavour and crunch.