Recreate the crunchy, spicy, and tangy homemade Kurkure with original masala mix . From the crispy corn dough to the bold masala mix, this version will bring the authentic Kurkure experience to your kitchen.
Ingredients for Kurkure Dough:
- 1 cup cornmeal (makki ka atta)
- ¼ cup all-purpose flour (maida)
- 2 tablespoons rice flour – For added crunch.
- 1 tablespoon oil – To mix into the dough.
- Salt to taste
- Water – For making the dough.
Ingredients for the Original Masala Mix:
- ½ tablespoon red chili powder – Adds spiciness.
- ¼ tablespoon black salt (kala namak) – For a smoky tang.
- ¼ tablespoon regular salt – Adjust to taste.
- ½ tablespoon dried mango powder (amchur) – Gives the tangy flavor Kurkure is known for.
- ¼ tablespoon garlic powder – For an extra savory kick.
- ¼ tablespoon onion powder – Adds sweetness and depth.
- ¼ tablespoon cumin powder (jeera) – Adds warmth and earthiness.
- ¼ tablespoon coriander powder (dhania) – For a hint of citrusy flavor.
- ¼ tablespoon paprika – For vibrant color and mild heat.
- Pinch of citric acid (optional) – Known as tartri for an extra tangy punch.
- ½ tablespoon sugar – Balances the spices with a touch of sweetness.
- ½ tablespoon chaat masala – Adds an authentic Indian snack flavor.
- ¼ tablespoon chicken powder (optional) – For a rich yummy taste.
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Instructions to Make Kurkure:
Step 1: Prepare the Dough
1. Mix the Dry Ingredients: In a large mixing bowl, add the cornmeal, all-purpose flour, rice flour, and a pinch of salt. Combine the dry ingredients well.
2. Add Oil: Pour in 1 tablespoon of oil and mix it into the dry ingredients using your hands until it becomes crumbly.
3. Form the Dough: Gradually add water to the mixture, kneading it into a smooth, firm dough. Make sure the dough isn’t too sticky or too soft. It should be firm enough to hold its shape but pliable.
Step 2: Shape the Kurkure
1. Roll the Dough: Pinch off small portions of dough and roll them between your hands to create long, thin, irregularly shaped sticks. The uneven texture helps give them that familiar crunchy Kurkure feel.
2. Preheat the Oil: Heat oil in a deep frying pan over medium flame. To check if the oil is ready, drop a small piece of dough into the oil; if it sizzles and rises to the top, it’s hot enough for frying.
Step 3: Fry the Kurkure
1. Fry Until Golden: Gently drop the dough sticks into the hot oil in batches. Fry them until they turn golden brown and crispy, stirring occasionally to ensure they cook evenly.
2. Drain Excess Oil: Remove the fried Kurkure using a slotted spoon and place them on a paper towel to drain any excess oil.
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Step 4: Coat with Original Masala Mix
1. Prepare the Masala Mix: In a small bowl, combine all the masala mix ingredients: red chili powder, black salt, regular salt, dried mango powder, garlic powder, onion powder, cumin powder, coriander powder, paprika, citric acid, sugar, chaat masala, and chicken powder (if using).
2. Coat the Kurkure: While the Kurkure are still warm, sprinkle the prepared masala mix over them and toss gently to ensure they are evenly coated.
Tips:
“If you like a milder taste, you can reduce the quantity of red chili powder.”
For an extra crunch, ensure the dough sticks are thin before frying.
Store the Kurkure in an airtight container to maintain their crispiness.
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Conclusion:
Making Kurkure at home is a fun and rewarding process that lets you enjoy the iconic snack with fresh, natural ingredients. With this simple recipe, you can create the perfect crunchy, spicy, and tangy Kurkure anytime. The homemade masala mix ensures that each bite is bursting with flavor, offering a healthier, preservative-free version of the store-bought snack. Serve it at parties, or enjoy it as an afternoon treat—it’s sure to be a hit!
Frequently Asked Questions (FAQ)
Q1: Can I make Kurkure without deep-frying?
A1: Yes, you can bake Kurkure instead of frying. Preheat your oven to 180°C (350°F), place the shaped dough on a greased baking tray, and bake for 15-20 minutes or until golden brown and crispy. Keep an eye on them to avoid over-baking.
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Q2: How do I store homemade Kurkure?
A2: To maintain their crispiness, store the cooled Kurkure in an airtight container at room temperature. They can last up to 1-2 weeks, but for best taste, consume them within the first week.
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Q3: Can I use whole wheat flour instead of all-purpose flour?
A3: Yes, you can substitute whole wheat flour for a healthier version, though it may slightly alter the texture, making the Kurkure less light but still crispy.
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Q4: What’s the purpose of citric acid in the masala?
A4: Citric acid adds a tangy flavor similar to what you find in store-bought Kurkure. It’s optional, but if you’re aiming for that authentic taste, it’s recommended.
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Q5: Can I make the masala mix spicier?
A5: Absolutely! You can increase the quantity of red chili powder or add a pinch of cayenne pepper to the masala mix for a spicier flavor. Adjust it according to your taste preferences.
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Q6: Is it necessary to add chicken powder?
A6: No, chicken powder is optional. It’s included to add a umami flavor similar to what’s found in commercial Kurkure. If you prefer a vegetarian version, simply omit it.
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Q7: What can I use as a substitute for amchur powder?
A7: If you don’t have amchur (dried mango) powder, you can use lemon juice or tamarind powder for a tangy flavor. Adjust to taste, as these substitutes might alter the overall taste slightly.
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