There are many really elaborate processes for some Maharashtrian preparations. One of them is the making of kurdaya, which are crisps made of the milk of the wheat seed. After this process is done, what one is left with is fibre-rich bran. Like all Indian cooking, there is always an urge to use almost every useful part of every ingredient by designing a food item around it as well. Bhus Vadya are essentially bran crisps made with the by-product from making kurdaya. This bran is mixed with a mixture of pounded garlic, chilli powder, asafoetida and salt in water and boiled. The thick paste is then spread in bite sized portions and dried in the sun for a couple of days. The Bhus Vadya are ready to be fried or roasted and eaten with a regular Maharashtrian meal. Complicated but well worth it both in the taste and the nutrition.
© Pravin Masalewale, 2020