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.....:)

  • Cook time:
  • Prep time:
  • Yields: make 20-30 pieces
  • 1 kg wheat
  • salt to paste
  • pinch of alum(toasted)
  • water as needed

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


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.


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.


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.


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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By ravina patil on Apr 20, 2015

i want recipe of tandalachya kurdya so plese can u give me these recipe

By Jiya on Apr 13, 2013

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

By Savita on Feb 17, 2013

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.