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Kurkure Green Chutney Rajasthani Style
Lunch • India
How to Make Kurkure Green Chutney Rajasthani Style (Traditional & Healthy Version)
Kurkure Green Chutney Rajasthani Style is a crunchy, spicy, and tangy snack beloved across Rajasthan and the rest of India. This dish brings together the vibrant flavors of fresh coriander, mint, green chillies, and classic Rajasthani masalas, all wrapped around crispy besan (gram flour) sticks—making it a delightful lunch or teatime treat. Traditionally, the kurkure is prepared using wholesome ingredients, and the zesty green chutney infuses each bite with a refreshing, herby punch. The texture is both crunchy and light, offering a satisfying snack without heaviness. In Rajasthan, such snacks are served during festivals like Teej or Holi, and are a prominent part of family gatherings, picnics, and lunchboxes. The dish is enjoyed with chai or as a side during lunch, especially in the arid climate, where bold flavors are cherished. By preparing this recipe at home, you can control the oil and spice levels, making it a health-conscious choice compared to packaged snacks. Packed with protein and fiber from besan, and vitamins from fresh herbs, this Kurkure Green Chutney is both nutritious and bursting with authentic Indian taste.
Ingredients(for 1 medium bowl (about 8-10 pieces))
- 1 cup Besan (Gram Flour) (Chickpea flour)
- 2 tbsp Sooji (Semolina) (Adds extra crunch)
- 1/2 tsp Ajwain (Carom Seeds) (For digestion and flavor)
- 1/4 tsp Haldi (Turmeric Powder)
- To taste Salt (Namak)
- 1 tbsp + for brushing Oil (Mustard oil preferred)
- 1/2 cup Fresh Coriander Leaves (Hara dhania, finely chopped)
- 1/4 cup Fresh Mint Leaves (Pudina, finely chopped)
- 2 Green Chillies (Hari mirch, adjust to taste)
- 1 tbsp Lemon Juice (Nimbu ras)
- 1/2 tsp Jeera (Cumin Seeds)
- 1 inch Ginger (Adrak, grated)
- A pinch Baking Soda (For crispiness) - optional
Instructions
- 1
In a mixing bowl, combine besan, sooji, ajwain, haldi, salt, and a pinch of baking soda. Mix well.
3 minutes
Sifting besan ensures lump-free dough.
- 2
Add 1 tbsp oil and rub it into the dry ingredients until it resembles breadcrumbs.
2 minutes
Oil helps make the kurkure crisp without deep frying.
- 3
Finely grind coriander leaves, mint leaves, green chillies, ginger, cumin seeds, and lemon juice into a smooth paste with minimal water.
4 minutes
Use only as much water as needed to keep dough firm.
- 4
Mix the chutney paste into the dry flour mixture to form a soft, non-sticky dough. Add a little water only if required.
3 minutes
Do not overwork the dough; keep it just together.
Why This Dish is Healthy
Preparing Kurkure at home allows you to control the oil and salt content, resulting in a lighter and healthier snack. The use of besan provides plant-based protein, making it ideal for vegetarians seeking nutritious options. The green chutney is packed with herbs and spices that boost metabolism and immunity. It’s a great choice for those tracking calories and aiming to avoid processed foods.
This homemade Kurkure Green Chutney Rajasthani Style is rich in protein and fiber due to the besan (gram flour), and is low in saturated fats because it is baked or shallow fried with minimal oil. Fresh coriander and mint add vitamin C, antioxidants, and essential minerals like iron and potassium. Using ajwain aids digestion, while lemon juice boosts vitamin C content. This snack is free from artificial flavors and preservatives, making it a wholesome alternative to packaged snacks.
Pro Tips
- 💡Tip 1: Use mustard oil for a traditional Rajasthani aroma.
- 💡Tip 2: Knead dough lightly—overworking makes kurkure tough.
- 💡Tip 3: For extra crunch, add a spoonful of roasted chana dal to the dough.
Storage & Serving
Store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate and reheat in an oven or tawa before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 155.0 kcal |
