Draft:Kharudi
 | Draft article not currently submitted for review.
This is a draft Articles for creation (AfC) submission. It is not currently pending review. While there are no deadlines, abandoned drafts may be deleted after six months. To edit the draft click on the "Edit" tab at the top of the window. To be accepted, a draft should:
It is strongly discouraged to write about yourself, your business or employer. If you do so, you must declare it. Where to get help
How to improve a draft
You can also browse Wikipedia:Featured articles and Wikipedia:Good articles to find examples of Wikipedia's best writing on topics similar to your proposed article. Improving your odds of a speedy review To improve your odds of a faster review, tag your draft with relevant WikiProject tags using the button below. This will let reviewers know a new draft has been submitted in their area of interest. For instance, if you wrote about a female astronomer, you would want to add the Biography, Astronomy, and Women scientists tags. Editor resources
Last edited by Citation bot (talk | contribs) 2 days ago. (Update) |
Kharudi, also known as Kharodya or Sandge, is a traditional Indian fermented and sun-dried snack made primarily from pearl millet (bajra). It is commonly prepared in rural parts of Maharashtra and surrounding regions. Kharudi is valued for its crispy texture, long shelf life, and nutritional qualities. It is typically fried or roasted before consumption.[1][2][3]
Etymology
[edit]The name Kharudi (खारोड्या) originates from the Marathi language, referring to the curled or spiral shape in which the snack is traditionally formed. It shares similarities with other sun-dried Indian foods like Kurdaya, though it is distinct in ingredients and fermentation method.[4]
History and Cultural Significance
[edit]Kharudi has been part of Indian rural diets for generations. In the pre-refrigeration era, it was a popular means of food preservation during the summer for use during monsoon and winter. The preparation was traditionally a communal activity led by women, fostering social bonding and oral transmission of recipes.[5] The process is also linked with sustainable culinary practices using local grains.[6]
Ingredients and Preparation
[edit]Kharudi is prepared using coarse bajra groats (broken pearl millet) and flavored with ingredients like:
- Garlic
- Cumin
- Chili powder
- Sesame seeds
- Salt
- Edible oil (typically soybean oil)
The process includes soaking the groats, cooking them with spices, shaping into spirals using a mold or extruder or putting by hand on cotton fabric, sun-drying for 2–3 days, and storing in airtight containers. Traditionally, water is used for soaking, but recent innovations have introduced chakka whey as a substitute for added nutrition.[1]
Scientific Studies
[edit]A 2019 study by Chadar et al. at Vasantrao Naik Marathwada Krishi Vidyapeeth examined the use of chakka whey in place of water for soaking bajra groats.[1] The study found that:
- Whey-soaked Kharudi had improved protein and mineral content.
- Sensory evaluations showed better texture, crispiness, and taste in whey-based samples.
- Microbial safety and oil absorption properties were enhanced.
A study by Mr. Navnath Kundlik Nale (2016) at Vasantrao Naik Marathwada Krishi Vidyapeeth, explored the use of chakka whey as a soaking agent for bajra groats in kharudi preparation. The study aimed to enhance the nutritional profile and optimize textural and sensory properties.[7]
Key findings:
- Chakka whey increased protein, calcium, and mineral content.
- The ideal soaking time influenced flavor, texture, expansion ratio, and oil absorption.
- Sensory evaluation favored kharudi soaked in whey over water in terms of taste and crispiness.
Additional studies indicate that fermentation enhances the digestibility, shelf stability, and micronutrient bioavailability in cereal-based snacks like Kharudi.[8][9]
Nutritional Information
[edit]Pearl millet is a high-energy, gluten-free grain[10]. An approximate nutritional profile for 100g of Kharudi includes:
| Nutrient | Value |
|---|---|
| Energy | 361 kcal |
| Carbohydrates | 70.7 g |
| Protein | 11.2 g |
| Fat | 6.8 g |
| Fiber | 1.2 g |
| Iron | 8 mg |
| Calcium | 42 mg |
| Zinc | 3.1 mg |
Pearl millet also contains antioxidants such as phenolic compounds, which have been shown to offer anti-inflammatory and anti-cancer properties.[11]
Commercial Availability
[edit]Kharudi is now being commercially produced and marketed by women's Self-Help Groups (SHGs) and small-scale enterprises in Maharashtra. Brands such as Tasteat, Anuj Foods, and Ittha have listed the product as a traditional millet snack. It is available through:
- Farmers' markets
- Government-organized rural food expos
- Online platforms like Amazon India and Meesho[12][13]
Related Foods
[edit]References
[edit]- ^ a b c Chadar, U.A., Londhe, G.K., More, R.V., & Satpute, D.B. (2019). Studies on organoleptic quality of kharudi prepared from germinated bajra using chakka whey as soaking agent. International Journal of Chemical Studies, 7(4), 1637–1639. [1]
- ^ "Pearl Millet Crunchies | Bhajri Kharodi | Sandge". Ittha. Retrieved 2025-04-22.
- ^ Annapure, Uday Shriramrao; Ghanate, Aarti Suryakant; Halde, Prabodh Shirish (2020), Tamang, Jyoti Prakash (ed.), "Ethnic Fermented Foods and Beverages of Maharashtra", Ethnic Fermented Foods and Beverages of India: Science History and Culture, Singapore: Springer, pp. 305–348, doi:10.1007/978-981-15-1486-9_13, ISBN 978-981-15-1486-9, retrieved 2025-04-22
- ^ Bhagwat, S., & Boghani, A. (2021). Millets in India: Exploring Historical Significance, Cultural Heritage, and Ethnic Foods. Journal of Ethnic Foods, 8(1), 1–11. https://doi.org/10.1186/s42779-024-00262-2
- ^ Tamang, Jyoti Prakash; Kailasapathy, Kasipathy (2010). Fermented Foods and Beverages of the World. CRC Press. doi:10.1201/EBK1420094954. ISBN 9781420094954.
- ^ Steinkraus, Keith H. (1996). Handbook of Indigenous Fermented Foods. CRC Press. doi:10.1201/9780203752821. ISBN 9780824793524.
- ^ https://krishikosh.egranth.ac.in/server/api/core/bitstreams/409041f7-594f-4050-8132-c9c092fd3a87/content
- ^ Blandino, A.; Al-Aseeri, M.E.; Pandiella, S.S.; Cantero, D.; Webb, C. (2003). "Cereal-based fermented foods and beverages". Food Research International. 36 (6): 527–543. doi:10.1016/S0963-9969(03)00009-7.
- ^ Haard, Norman F.; Odunfa, S.A.; Lee, C.H.; Quintero-Ramirez, R.; Lorence-Quinones, A.; Wacher-Radarte, C. (1999). Fermented Cereals: A Global Perspective. FAO Agricultural Services Bulletin. Vol. 138. Food and Agriculture Organization of the United Nations. ISBN 9251042969.
- ^ https://krishikosh.egranth.ac.in/server/api/core/bitstreams/409041f7-594f-4050-8132-c9c092fd3a87/content
- ^ Obilana, A.B.; Manyasa, E. (2002). "Millets". In Belton, P.S.; Taylor, J.R.N. (eds.). Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential. Springer. pp. 177–217. doi:10.1007/978-3-662-09544-7_6. ISBN 978-3-642-07691-6.
- ^ Ittha. (n.d.). Pearl Millet Crunchies | Bhajri Kharodi | Sandge. Retrieved from [2]
- ^ UmedMart. (n.d.). Anuj Foods Bajri Kharodi Product Page. Retrieved from [3]