Go Back

Kurkure

Priyangi Pujara
Kurkure means crunchy. 'Kurkure' is a brand of crunchy corn puffs which is very popular all over India. It is a very tasty snack, equally loved by children and adults both. Here is a recipe of homemade Kurkure which is equally crunchy and tasty and irresistable, but more hygienic and healthier than the market brand.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course munching, Snack, tea time
Servings 1 bowls

Equipment

  • standard measuring cups and spoons

Ingredients
  

for Kurkure

  • ½ cup rice any variety
  • 2 tbsp chana flour also called besan, gram flour or chickpea flour
  • 1 tbsp arrowroot (also called araroot) / wheat flour / all purpose flour ( also called maida)
  • ¼ tsp salt
  • 1 pinch soda bi carb
  • 1 cup water
  • oil for frying

Taste maker

  • 1 tsp chilli powder
  • ½ tsp salt
  • 1 sachet maggi masala (the tastemaker from maggi noodles)
  • 1 tsp tomato powder

Instructions
 

Tastemaker

  • Combine spices for taste maker.

Making dough

  • Dry roast rice on very low heat just till they feel warm.
  • Grind them to powder. It will feel a bit coarse like very fine sooji.
  • Combine all the ingredients for Kurkure in a thick bottom kadhai. Make it smooth and lump-free.
  • Add water.
  • Mix it thoroughly till the mixure gets lump-free
  • This is how the mixure should look.
  • Place the kadhai on very low heat. Cook while stirring continuously. You will see the texture changing from watery to thick to lumpy
  • Thick texture
  • Lumpy texture
  • Cover and steam the mixture for 3-5 min till it gets close to dough constistancy(still quite loose as it gets hard as it cools).
  • Knead a bit with oily palms when ready

making kurkure

  • Heat oil for frying. Meanwhile, take a small marble size portion of dough in your hand. Roll it long and evenly thin between your palms.
  • Gently press the roll on your fingers to give it the uneven design as shown in the pic.
  • Prepare kurkure enough for a batch atleast.
  • When the oil is moderately hot(not at the smoking point), start adding them in oil. Turn the heat to the lowest while frying.
  • Each batch takes around 5-7 minutes to cook thoroughly and get crunchy.
  • Kurkure should look golden brown and crunchy inside out when ready. Remove from oil.
  • Sprinkle and mix the spice mix.
  • Prepare all the other batches likewise. Transfer and store them in an airtight container when they cool down completely.

Notes

frying them on the right temperature is extremely important.
Keyword dry snack, munch time, munching, puffs, ravo, semolina, snack, soji, sooji, tea time