Kurkure is a quick and easy deep-fried snack recipe made with all-purpose flour (maida), instant paneer, and topped with spice powder. Traditionally, Kurkure is made with cornmeal or rice flour, but recently some companies have started using paneer as a unique twist on this popular Indian snack. It has a very long shelf life and can be stored in airtight containers for months. It is extremely simple recipe, so do try it!
- Firstly using paneer to make Kurkure adds a creamy and cheesy flavor to it. Additionally, paneer is a good source of protein, so kurkure made with paneer may be a slightly healthier option than traditional kurkure made with cornmeal or rice flour.
- Secondly, Kurkure dough should be smooth and semi-soft. Also, 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-high flame. once deep fried, cool down and store them in an airtight container for a longer shelf life.
Kurkure recipe | masala Kurkure recipe | Kurkure with new technique | snacks recipe
For instant paneer
- 1 cup milk
- 1 tsp lemon juice or ½ tsp vinegar
- Cold water
- 1/3 cup instant paneer
- 1.5 cup all-purpose flour - maida
- Salt to taste
- Oil for frying
For chatpata masala
- 1 pouch maggi masala
- ½ tsp Kashmir red chilli powder
- ½ tsp black salt
- In a pan, add 1 cup of milk and bring it to boil. Lower gas and add 1 tsp lemon juice gradually, milk is curdle.
- Remove from gas and sieve instant paneer.
- Add instant paneer into mixing bowl. Also add maida and salt. mix well.
- Add water gradually and knead semi-soft dough. do not knead hard dough.
- Cover with moist cloth and rest for 10 minutes.
- Meanwhile in a bowl, add maggi magic masala, Kashmiri red chilli powder and black salt. mix well. Masala is ready. Keep it aside.
- Now take a medium size ball from dough and flatten it out between your palm.
- Then roll thin and medium size roti. do not roll thick roti.
- And using cutter or knife cut it into triangle shape. You can also cut it into square shape. (refer video)
- Cover prepare Kurkure with moist cloth. Do not dry it otherwise it will not puff up into hot oil.
- Heat the oil in a pan and add kurkure into 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 the sides.
- Remove them on bowl and sprinkle prepare masala on it.
- fry all kurkure into same way.
- Cool down kurkure completely, then store them in an airtight container.
- The quantity of instant paneer is 1/3 cup or around 5 tablespoons.
- Knead medium soft dough for Kurkure.
- Cover and rest the dough for 10 minutes.
- Cover Kurkure with moist clothes. It should not be dry otherwise it will not puff up into hot oil.
- Heat oil on a high flame so Kurkure puffs up easily, then lower the flame and fry till it becomes slightly crispy.
- Store Kurkure in an air-tight container.