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!
The key to making crispy kurkure at home are
- 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.
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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.
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