‘Bhaang’ has long been associated with Holi celebrations, and is considered to be a key ingredient in creating the perfect festive vibe. It is known for its ability to induce euphoria and relaxation by adding much more colors to their Holi and hitting them with mild intoxication, helping them live in the moment and letting go of all the stress and anxiety, at least for the time being.
Bhaang is like the soul of the culinary traditions of Holi. It is often used in the preparation of a variety of sweets and snacks, such as thandai, a refreshing milk-based drink that is infused with bhaang and a range of aromatic spices. These delicacies are an essential part of the Holi feast, and are enjoyed by young and old alike.
But if you are someone who wants to break the pattern and explore new things, we might just have the right thing for you as an underrated yet one of the best bhaang dishes to have ever existed, that will leave you asking for more, known as ‘Bhaang ka Chivda’
Made by mixing puffed rice, roasted peanuts, fried gram dal, and other spices, this recipe is perfect as this has everything that you can ask for.
The chivda’s flavor is enhanced by the cannabis leaves’ earthy, almost nutty flavor, which works well with the other ingredients’ savory and spicy flavors which makes you feel like there’s a festival going on in your mouth.
So, here’s the ingredients to the perfect Bhaang ka Chivda recipe :
Ingredients:
- 2 cups of thin poha (beaten rice)
- 1/4 cup of bhaang seeds
- 1/4 cup of peanuts
- 1/4 cup of roasted chana dal
- 2 tbsp of desi ghee
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 5-6 curry leaves
- Salt to taste
- Red chili powder or chilli flakes to taste
- 1/4 cup dried coconut slices
Instructions:
- Begin by dry roasting the bhaang seeds in a pan until they become aromatic. Once done, allow them to cool down and then grind them into a fine powder.
- Next, in the same pan, roast the thin poha until they turn crisp and golden brown. Set aside.
- In another pan, heat ghee and add cumin seeds, mustard seeds and curry leaves. Once they splutter, add peanuts and roasted chana dal and fry for a minute.
- Add the ground bhaang powder, salt and red chili powder to the pan and mix everything well.
- Finally, add the roasted poha and dried coconut slices to the pan and toss everything together until the chivda is well coated with the spice mixture.
- Allow the bhaang ka chivda to cool down before serving.
Bhaang ka chivda is a perfect snack for those who enjoy experimenting with new flavors and textures. It’s a great option for parties or gatherings, where it can be served alongside other snacks or as a standalone appetizer. However, it should be consumed in moderation, if not responsibly as it has an intoxicating effect.
