Home-made yummy crispy rice snacks with chatpata masala by Chef Kunal Kapur. Let’s check out the recipe:
For Kurkure Dough
Chawal(Rice) 1 cup (235gm)
Jeera(Cumin seeds) ½ tbspn
Kalonji(Black sesame) 1 tbspn
Pani(Water) 1 ¼ cup
Haldi(Turmeric) ½ tsp
Tel(Oil) to fry
Namak(Salt) a pinch
Chini(Sugar) a pinch
For Cucumber & yoghurt Dip
Mayonnaise ¼ cup
Dahi (Yoghurt) ½ cup
Lassan (Garlic), Chopped ¼ tsp
Pudina (Mint), Chopped ¼ cup
Kheera (Cucumber), Chopped 1 cup
Namak (Salt) to taste
Kali Mirch (Pepper) to taste
Namak (Salt) ¾ tsp
Kala Namak (Black salt) 1tsp
Kashmiri Mirch Powder 1tbsp
Pudina (Mint) powder 1tbsp
Amchur (Raw Mango) powder 1 tbsp
Chaat masala (optional) 1tsp
FOR CHAWAL KE KURKURE
For chawal k kurkure, take any rice that you may have and then grind in mixer grinder. You must grind to a fine powder. Sieve the flour as you transfer it to a bowl. Grind the remaining grits in the sieve and mix them back into the flour sieving as you transfer.
Add turmeric, cumin, black sesame and/or Kalonji along with the salt to the flour.
On a medium flame toast this flour in a pan, moving constantly for at least 5 minutes. Do not give any colour to the flour, this is just to activate the starches.
In a sauce pan bring the water to a simmer. Remove the toasted rice flour in a mixing bowl or a parat and add in the water a little at a time. Mix in the water with a spoon before you pour in more water.
Once the water is incorporated and the dough is warm enough to handle, begin kneading.
Knead the dough till it forms a nice smooth ball and is soft to touch.
2. To begin portioning first take a bit of the dough and cover the rest with a damp cloth. Portion the dough into smaller balls then roll them into long kurkure like sticks. Repeat this process for the rest of the dough.
To make the challas, pick up the kurkure sticks that you have shaped, and make the 2 ends meet to form a circle. Press to close this joint and keep aside.
To fry, bring the oil to medium to high heat and add in the kurkure/challa a few at a time. Use the perforated spoon or a jhara to move the kurkure around in the oil to open them up and ensure even frying.
Fry till bubbles around the kurkure reduce considerably for about 7-10 minutes and transfer to plate with a kitchen towel to drain the excess oil.
3. To make the masala, mix together all the ingredients in a bowl and sprinkle over the kurkure while they are hot. This will ensure that the masala stick to the kurkure. The kurkure are ready to be devoured.
FOR CUCUMBER YOGURT DIP
4. Chop the cucumbers into small cubes and then roughly chop some mint and transfer to a bowl.
Add the yoghurt, chopped garlic and mayonnaise to this.
Correct the seasoning with salt and pepper and mix everything well. The dip is ready to be served.
(Recipe By Chef Kunal Kapur)