ફરસાણ વાળા જેવાજ ફરસા અને ક્રિસ્પી ભાદરણના પખ્યાત મગ, ગળ્યા ચટપટા મસાલા સાથે | Bhadarn Famous Moong

ફરસાણ વાળા જેવાજ ફરસા અને ક્રિસ્પી ભાદરણના પખ્યાત મગ, ગળ્યા ચટપટા મસાલા સાથે | Bhadarn Famous Moong Friends, today I'm sharing the authentic recipe for Bhadran Na Mag (ભાદરણના મગ)! Hailing from the historic town of Bhadran in the Charotar region of Gujarat, this legendary fried moong snack is world-famous for its incredible crunch, vibrant green color, and tangy-spicy masala coating. Traditionally prepared by soaking whole green gram for a full 24 hours to achieve maximum puffiness before frying, Bhadran Na Mag holds a special place in Gujarati food culture as an indispensable travel snack, tea-time namkeen, and festival treat. In this live stream, I'll reveal the exact secret technique to get that signature crispy, non-greasy texture and balanced spice blend right at home! #bhadrananamag #bhadranmag #gujaratinamkeen #kitchenseries #crispymoong #gujaratisnacks #farsanrecipe #moongnamkeen #teatimesnacks Ingredients • 1 cup Mung, मूंग • ⅛ tsp Baking Soda, बेकिंग सोडा • ½ tsp Salt, नमक • A Pinch of Green Food Color, ग्रीन फ़ूड कलर • ¼ tsp Turmeric, हल्दी • ¼ tsp Hing, हिंग • ¼ tsp Amchur, आमचूर • ¼ tsp Sanchar, संचर • ¼ tsp Black Pepper, काली मिर्च • ½ tsp Salt, नमक • 2 tsp Sugar, चीनी • Oil for frying at medium to high flame, तेल Step-by-Step Method 1. Soaking the Mung: Thoroughly wash 1 cup of whole green mung (मूंग) 2–3 times with clean water. 2. Transfer the washed mung into a deep bowl, add fresh water for soaking, along with ⅛ tsp baking soda (बेकिंग सोडा), ½ tsp salt (नमक), and a pinch of green food color (ग्रीन फ़ूड कलर). Mix gently. 3. Allow the mung to soak for a total time of 24 hours. Ensure to change the soaking water once after the first 8 hours to keep the mung fresh. 4. After 24 hours of soaking, drain the water completely and spread the soaked mung on a clean cotton cloth for 15–20 minutes to air-dry and surface moisture is removed completely. 5. Preparing the Spice Masala: In a small mixing bowl, combine ¼ tsp turmeric (हल्दी), ¼ tsp hing (हिंग), ¼ tsp amchur (आमचूर), ¼ tsp sanchar/black salt (संचर), ¼ tsp black pepper (काली मिर्च), ½ tsp salt (नमक), and 2 tsp sugar (चीनी). Mix all dry spices thoroughly to prepare the special Mung Masala powder. 6. Frying the Mung: Heat oil (तेल) in a deep pan/kadai over medium to high flame. 7. Add small batches of the drained mung into the hot oil. Stir continuously while frying to ensure even cooking. 8. Fry until the mung turns completely crisp, light, and airy. Remove the fried mung using a slotted spoon and drain excess oil onto paper towels. 9. Tossing & Storing: While the fried mung is still hot, immediately toss and mix in the prepared Mung Masala so it coats each grain evenly. 10. Allow the fried Bhadran Na Mag to cool down completely to room temperature, then transfer and store in an airtight glass jar for up to a month! If you enjoyed this recipe, please Like, Share, and Subscribe to Kitchen Series! Don't forget to press the bell icon so you never miss our live cooking sessions and authentic Gujarati recipes! 𝗢𝗨𝗥 𝗢𝗧𝗛𝗘𝗥 𝗦𝗢𝗖𝗜𝗔𝗟 𝗠𝗘𝗗𝗜𝗔 𝗖𝗛𝗔𝗡𝗡𝗘𝗟 𝗬𝗼𝘂𝗧𝘂𝗯𝗲 𝗖𝗵𝗮𝗻𝗻𝗲𝗹:    / thekitchenseries   𝗙𝗮𝗰𝗲𝗯𝗼𝗼𝗸 𝗣𝗮𝗴𝗲:   / kitchenseriess   𝗜𝗻𝘀𝘁𝗮𝗴𝗿𝗮𝗺:   / thekitchenseriess   𝗣𝗶𝗻𝘁𝗲𝗿𝗲𝘀𝘁:   / thekitchenseries   𝗕𝗹𝘂𝗲𝘀𝗸𝘆 𝗦𝗼𝗰𝗶𝗮𝗹, 𝗣𝗕𝗖: https://bsky.app/profile/kitchenserie... 𝗧𝗲𝗹𝗲𝗴𝗿𝗮𝗺 𝗖𝗵𝗮𝗻𝗻𝗲𝗹 https://t.me/+D3QluTjMX04yOGY1 𝗪𝗵𝗮𝘁𝘀𝗔𝗽𝗽 𝗖𝗵𝗮𝗻𝗻𝗲𝗹 https://whatsapp.com/channel/0029Va5z...