Kurkure

Instructions

• Add water in a pan and add salt, oil.
• Bring it to boil.
• When water begins to boil, turn the heat to low and add suji.
• Mix in quickly and cook until it comes together like dough.
• Turn off the gas and wait for just 5 minutes to let it cool down a little. No need to cover.
• When the suji mixture cools down a little add rice flour and mix well.
• Do not use any water at all. Add a little rice flour at a time.
• Knead a little thick dough than chapatti dough.
• Take a small portion of the dough and make it round.
• Roll it in your palms to roll it in shape of kurkure.
• When you make roll from it roll it in your fingers to give teda meda shape of kurkure.
• Heat up oil in a pan for frying.
• Drop kurkure in hot oil and fry well until nice and crispy.
• These take about 7-8 minutes on medium heat to fry.
• When the bubbles rising form kurkure reduce and these settle down at the botton take them out, drain excess oil and transfer into a bowl.
• When these are hot sprinkle red chili powder, rock salt and toss well.
• You can use chat masala in place of rock salt.
• You can store kurkure in an airtight container when cool down completely.
• These have shelf life of at least a month.