RICE FLOUR - 1 CUP
firstly, in a large bowl take 1 cup rice flour, ¼ cup besan and 2 tbsp wheat flour
WATER - 2 CUP
add ¼ tsp baking soda, ½ tsp salt and 2 cup water
WHISK & MIX
whisk and mix well making sure everything is well combined
transfer the mixture to a large kadai and start stirring.
cook on low flame until the mixture starts to thickens
continue to cook until the mixture starts to hold shape
BUTTER - 1 TSP
add 1 tsp butter and mix well making sure everything is well combined
cover and rest for 5 minute
now transfer the dough to a large bowl.
CORNFLOUR - 1 TBSP
add 1 tbsp cornflour and start to knead the dough
knead to smooth and non-sticky dough
SMALL BALL SIZED
grease hands with oil and pinch a small ball sized ball
shape into random shape by pressing over fingers
deep fry in hot oil keeping the flame on low to medium
stir and fry gently without damaging the kurkure
fry on low flame until it turns golden and crispy
drain off from the oil to absorb excess oil
add ½ tsp chilli powder, ½ tsp garam masala, ½ tsp chaat masala, ¼ tsp salt and 1 tsp powdered sugar.
mix well making everything is well combined.
READY TO EAT
finally, kurkure recipe tastes great for 3-4 days when stored in an airtight container