Kurkure is a quick and easy deep-fried snack recipe made with rice flour, and chickpea flour and topped with dry spice powder. It required minimal ingredients and was topped with different flavors and seasonings. In this recipe, I made masala, cheesy and tangy mint masala chips, these seasonings and toppings can add additional flavor and taste to kurkure. It has a very long shelf life and can be stored in an airtight container for months. It is an extremely simple recipe, so do try it!
The key to making crispy kurkure at home are
- Firstly, I use some gram flour (besan) with rice flour in the dough. Because gram flour gives texture and flavor to kurkure.
- Kurkure dough should be smooth and semi-soft. So, I recommend taking an equal quantity of rice flour and water, also add little hot water if the dough is not bound properly.
- Roll the roti’s should be thin like a normal chapati or roti’s. this would help in attaining a crisp brittle texture.
- Lastly, Fry kurkure on medium-low flame. once deep fried, cool down and store them in an airtight container for longer shelf life.
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Recipe video
Kurkure recipe | chawal ke kurkure | homemade kurkure | masala kurkure
Ingredients
For kurkure
- 2 cup or 250 grm rice flour
- ½ cup or 50 grm gram flour - besan
- 2 cup water
- 1 tsp ghee - dalda
- Salt to taste
- Oil for deep frying
For masala kurkure
- 1 tsp red chilli powder
- 1 tsp black salt
- 1 tsp chaat masala
- 1 tsp maggi masala
- For tangy mint masala kurkure
- 1 tbsp dry mint powder
- 1 tbsp jaljeera powder
For cheesy kurkure
- 1 tbsp cheese powder
- ½ tsp red chilli powder
Instructions
- In a mixing bowl, sieve rice flour and gram flour. mix well.
- Now in a pan, add water, ghee, and salt and bring water to boil.
- When water starts to boil, lower the flame and add the flour mixture to it. mix well.
- Switch off the gas. Cover and steam dough for 5 minutes.
- Now add the flour mixture into a large pan. with a slightly wet cloth bind the flour mixture.
- Then grease your hand with oil and start kneading the dough. The dough should be smooth and semi-soft. add little hot water if the dough is not properly bind.
- Now take a medium size ball and flatten it out between your palm.
- Then roll thin and medium size roti. do not roll thick roti.
- And using a cutter or knife cut it into squares. You can also roll small-size roti and cut them into different shaped triangles.
- Heat the oil in a pan and add kurkure into the hot oil.
- Then splash hot oil on it so it will easily puff up.
- Now keep the flame on medium-low and fry till become golden brown and crispy from both sides.
- Remove them to the bowl and fry all kurkure in the same way.
- Cool down the kurkure completely, then store them in an airtight container.
For mast masala kurkure
- For mast masala flavored potato chips
- In a box, add red chili powder, black salt, chaat masala, and maggi masala. mix well and masala is ready.
- Then add kurkure to it. cover the box and shake it gently.
- Mast masala flavored kurkure is ready.
For tangy mint flavor kurkure
- In a pan, add fresh mint leaves. on medium flame stir continuously till the mint leaves become dry and crispy. You can also microwave it for 3 minutes.
- Crush dry mint leaves and sieve them to get fine powder from them.
- Then in a box, add dry mint powder and jaljeer powder. mix well.
- mint masala is ready.
- Now add kurkure in a box. Cover the lid and shake it gently.
- Tangy mint-flavored kurkure is ready.
For cheesy flavor kurkure
- In a box, add cheese powder and red chili powder. Mix well.
- Now add kurkure in a box. Cover the lid and shake it gently.
- cheesy flavored kurkure is ready.
Notes
- addition of gram flour (besan) makes kurkure more flavorful.
- the proportion of water and rice flour should be the same.
- when water starts to boil, lower the flame and add the flour mixture to it.
- switch off gas, cover, and steam dough for 5 minutes.
- knead the semi-soft and smooth dough for kurkure
- fry kurkure on medium flame till it becomes crispy and golden brown.
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