Kurkure is a snack which is very addictive as they satisfy the taste bud with its delicious unique taste. It is insanely famous in India. Though each and every person enjoys it irrespective of age, its extremely loved by kids. This kurkure recipe is easy to make and is very healthy.
When the clock ticks 5, we all look for something to munch on while sipping cup of tea. Undoubtedly, healthy homemade kurkure is a best to grab at tea-time.
What is Kurkure?
Kurkure is a famous Indian snacks pack launched in India long-time ago. It is available in plethora of flavors. Kids love this snack. Even a toddler who cannot speak a word knows this snack and demands to have it.
I remember when I went shopping back in India, my kid used to stand by the rack where kurkure were kept and would not move until she gets one. Haha!!
What ingredients are required for Kurkure recipe?
- Rice flour
- Basic spices
For how long can Kurkure be stored?
You can store it in an air-tight container for around 2-3 weeks.
Indian Spicy – In this version, use chat masala, red chilly powder, black pepper powder, amchur powder and salt.
Peri Peri Masala – In this version, sprinkle peri peri masala, red chilly powder and salt.
Why homemade Kurkure is better?
If you see the ingredients list on packet of Kurkure (purchased from market), you will find Palm Oil in the list. Now palm oil has a very bad reputation because its very very high on saturated fats. So its a BIG NO from my side and therefore I prefer making them at home in a very good quality of oil.
In a nutshell, homemade kurkure recipe is best because of
- Usage of good quality oil
- 100% hygienic cooking
Preparation Time: 2 minutes
Cooking Time: 30 minutes
Overall Time: 32 minutes
-1/2 cup semolina/rava
-1 cup rice flour
-1/2 tsp of salt
-2 cup of oil for frying
-2 tbsp of oil for greasing
-1 tbsp oil for making dough
-2 cups of water
Step 1: Pour water in a pan, add 1/2 tsp of salt and 1 tbsp of oil to water. Let the water boil.
Step 2: Once the water is boiled once, add semolina to the pan and mix everything well.
Step 3: Semolina will absorb all the water and will be a soft mixture. Switch off the flame.
Step 4: Let the mixture cool for 5 to 8 minutes. You can transfer the mixture in a plate to let it cool.
Step 5: Add rice flour to the mixture. (you can add rice flour in chunks as it will help you in making dough). DO NOT add water to it. Start mixing with your hands to make a dough. It will be very soft dough. Grease your palms with a bit of oil and give the dough a final touch. Let it rest for 5 minutes.
Step 6: Now start making Kurkure out of it. Take around 2 tbsp of dough and roll into a cylindrical shape between your palms. After that place the cylindrical shape dough on you fingers and roll between fingers of both hands to give it a proper shape.
Step 7: Heat oil in a pan.
Step 8: Keep the flame to medium for frying of kurkure. Kurkure can explode if you fry them on high flame or in a very hot oil. So make sure you keep flame on medium. Fry them for good 10 minutes.
When you place them you will see a lot of bubbles in oil but once they get fried properly the bubbles will reduce significantly. Please cover the pan with a lid or plate to avoid popping of hot oil droplets and to protect your face against popping droplets of oil (in case).
Step 9: Once fried, place them in a bowl. These fried kurkure just had salt in it and so now is the time to spice it up. So add chat masala, salt and red chilly powder to it and mix immediately. You need to mix these spices immediately after kurkure are out of the frying pan. With this, spices will be properly coated on kurkure.
Step 10: Repeat the procedure to make more kurkure. They are ready to serve.
Once they cool, you can store it in air-tight container.
1.Cover the pan with a lid to avoid popping of hot oil droplets.
2.Hold the lid above the pan while stirring kurkure to protect yourself from the popping droplets of oil (in case).
3. Keep the flame to medium for frying of kurkure to avoid exploding 🙂
Do give it a shot and let me know how it tasted.
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