Kurdai

By Sangeeta Shah on Sep 09, 2011

Kurdai,a dish which is used after frying like papad,but resembels chakli,is a made in mostly Maharashtra and in some parts of Gujarat too.Though it is consumed after frying is very healthy as it is made from wheat.It is not difficult but little bit time consuming,can be eaten as munchies any time.....:)

References

all thx to ma mom:)

Basic Information
Prep Time: 2+ days
Cook Time: Under 30 min
Yield: make 20-30 pieces
Ingredients
  • 1 kg wheat
  • salt to paste
  • pinch of alum(toasted)
  • water as needed
Method
1

Soak the wheat in tap water,keep for 3 days.Change the water twice in a day.

2

On 4th day,wash and grind the wheat,and strain with muslin cloth.Keep untouched for 3-4 hours,and then throw the water which arise on the surface.

3

Which is remain is called the"Satva".In a deep vessel,boil the water double of the Satva,a salt and pinch of toasted alum,mix well.

4

Now slowly add the satva,and by constantly stirring bring to boil,till transparent.Cool little,and in a murruku presser transfer this mixture,and make spirals of it,on parchment paper or thick plastic paper.

5

Sun dry it for 3-4 days,store in a air tight jar,and fry when required.Can be served with tea / coffee /lunch / dinner.

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2 Responses to “Kurdai”
  1. Jiya

    i have seen flowers from these white part of wheat(cheek)
    but i need steps to make flowers from these cheek plz rly as soon as possible

  2. Savita

    What you use to make this is not Murukku maker but shev maker. If you see the picture above it looks more like thick vermicelli or thin spagattee.

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