2 weeks Ago
Kolhapur: Puffed rice (murmura) with a spicy tadka is a popular snack. 'Bhadang,' as it is also known, now tides over the hunger pangs of political party workers in campaign mode. The snack originated in the border areas of Sangli and Kolhapur districts, where many small stalls, shops, and kiosks still sell it for all elections, from gram panchayat to Lok Sabha.
This time, though, there is a high demand for bhadang, given that the parties have split, there are more rebels in the fray, and their supporters are out in the streets canvassing for long hours. Ajit Chavan runs a small bhadang shop in Samdoli along the banks of Krishna river. His father started making bhadang in 1950s.
On normal days, people from across villages and towns arrive to relish one or two plates and carry back parcels for home consumption. "On election days, I get orders from candidates of all political parties which range from 20kg to 100kg. But during rallies, it can go up to 400kg to 500kg.
On other days, we get orders for society meetings, bank meetings, get-togethers," Chavan said. Along with his son Akash, he ensures that party workers get fresh bhadang. They make large batches, churning in the masala with puffed rice by hand for a uniform taste.
Some have started using a rotating drum to prepare bhadang with one drum churning out 80kg in an hour. Party worker Bandu Herwad said that though the 'dhaba culture' is now an option, bhadang is still a favourite. "Dhabas and roadside hotels are overflowing during election time.
But, when they shut and party workers are still going from door-to-door inviting people to listen to their candidates in corner sabhas, they insist on a plate of bhadang and a cup of tea," Herwad added. Several brands now have a cult following like Amba Bhadang and Chakote Bhadang of Jaysingpur in Kolhapur district and Kapale, Gadkari and Gore Bhadang from Sangli. Some export to 20 countries.
According to data, India's share in bhadang export is the highest, followed by Italy and South Korea where the snack has different versions and names. head: Spicy start in 1940s Documents sourced by Miraj-based history researcher Mansinh Kumthekar show that records from 1940s mention bhadang. When cards and chess were popular back then, competitors would spend nights to checkmate their opponents.
According to documents, bhadang was served without tadka—just a mixture of puffed rice with oil and chilli powder from the byadgi variety sourced from Karnataka. The recipe evolved. Bhadang's unique taste, spicy with a dash of sweetness, that can fill you up, make it a favourite.
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