Crunchy Homemade Indian Snack: Kurkure Recipe

Ingredients

1 cup of Cornmeal
1/2 cup of Rice Flour
1/4 cup of Gram Flour (Besan)
1 tablespoon Red Chili Powder
1 teaspoon Turmeric Powder
1 teaspoon Black Salt
1 teaspoon Dried Mango Powder (Amchur)
1/2 teaspoon Asafoetida (Hing)
Salt to taste
Water as required for the dough
Oil for deep frying

Steps and instructions

In a large bowl, combine cornmeal, rice flour, gram flour, red chili powder, turmeric powder, black salt, dried mango powder, asafoetida, and salt. Mix well to ensure all the ingredients are evenly distributed.
Gradually add water to the dry mixture, kneading it into a soft dough. The dough should not be too sticky or too dry.
Divide the dough into small portions. Roll each portion into a thin cylinder, similar to the shape of a pencil.
Heat the oil in a deep frying pan on medium heat. Once the oil is hot enough, reduce the heat to low.
Carefully drop the rolled dough cylinders into the oil. Fry them until they turn golden brown, stirring occasionally to ensure they cook evenly.
Once fried, remove the Kurkure from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
Allow the Kurkure to cool completely before serving. They will become crispier as they cool.
Store the Kurkure in an airtight container to preserve their crunchiness.

Tools for making

Mixing Bowl - A large bowl to combine and mix the ingredients.
Frying Pan - A deep pan for frying the Kurkure.
Slotted Spoon - A spoon with slots or holes to remove the fried Kurkure from the oil.
Paper Towels - Towels or napkins to drain and absorb excess oil from the Kurkure.
Rolling Pin - A cylindrical tool used to roll the dough into thin cylinders.

Recipe variations

Replace cornmeal with semolina or breadcrumbs for a different texture.
Try using whole wheat flour or gluten-free flour instead of rice flour.
Experiment with different spices like cumin powder, garam masala, or chaat masala to vary the flavor profile.
Add grated cheese or nutritional yeast to the dough for a cheesy twist.
For a meat-free option, incorporate finely chopped vegetables like carrots, bell peppers, or spinach into the dough.
Instead of deep frying, bake the Kurkure in a preheated oven at 350°F (175°C) for a healthier alternative.
Customize the level of spiciness by adjusting the amount of red chili powder or adding other chili varieties like Kashmiri chili powder or paprika.
Include crushed black pepper or dried herbs like oregano or thyme for additional flavor.
For a tangier taste, squeeze some lemon juice or sprinkle chaat masala over the fried Kurkure.
Experiment with different shapes and sizes to create unique Kurkure variations.

Recipe overview

This recipe page is dedicated to making homemade Kurkure, a popular Indian snack that is crunchy, spicy, and full of flavor. Kurkure is traditionally a store-bought snack, but with this recipe, you will be able to recreate these delightful treats in your own kitchen. The recipe involves making a dough with cornmeal, rice flour, gram flour, and a blend of spices, rolling it into thin cylinders, and then deep frying until golden and crispy. It's a simple process that yields delicious results. Expect to immerse yourself in the art of Indian snack-making, learn about unique ingredients like asafoetida and black salt, and most importantly, enjoy a batch of freshly made, crunchy Kurkure. Whether you're new to Indian cuisine or a seasoned expert, this recipe offers a fun and accessible cooking experience. Enjoy!

Common questions

Can I use other flours instead of gram flour?
Yes, you can substitute gram flour with chickpea flour or all-purpose flour if needed.
What can I use as a substitute for black salt?
If you don't have black salt, regular table salt can be used as a substitute, but it will slightly alter the taste.
Can I bake the Kurkure instead of deep frying?
Yes, you can try baking the Kurkure in a preheated oven at 350°F (175°C) for about 15-20 minutes or until they turn crispy.
How long can I store the Kurkure?
When stored in an airtight container, Kurkure can stay fresh for up to 2 weeks.
Can I adjust the spice level?
Absolutely! You can increase or decrease the amount of red chili powder according to your preferred spice level.
Is it necessary to use cornmeal?
Yes, cornmeal gives the Kurkure its unique texture and flavor. It cannot be substituted.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the dry ingredients and kneading the dough.
Deep Frying Pan - A pan with high sides for deep frying the Kurkure.
Slotted Spoon - A spoon with slots or holes to remove the fried Kurkure from the oil.
Paper Towels - To drain the excess oil from the fried Kurkure.
Airtight Container - For storing the Kurkure once they have cooled down and maintaining their crispiness.

Origin stories

Kurkure, a beloved snack food in India, has an interesting origin story. The snack was first launched by PepsiCo India in 1999 as a low-cost alternative to traditional Indian snacks such as samosas and pakoras. The name Kurkure derives from the Hindi word 'kurkura', which means 'crunchy'. What's unique about Kurkure is that it was the first snack food in India to be made entirely from raw materials sourced within the country. This crunchy, lip-smacking snack stood out in the market with its distinctive twisted shape, inspired by traditional Indian home-cooked snacks, and quickly became a popular choice for tea-time snacking. Today, Kurkure is enjoyed all over India and has become synonymous with fun and quirky snacking, aptly captured in their tagline, "Tedha hai par mera hai" - it's twisted, but it's mine!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.