Kurkure Masala Munch

Ingredients(for 1 small katori (approx. 40g))

• 1 cup Besan (gram flour) (protein-rich)
• 1/2 cup Atta (whole wheat flour) (for structure)
• 1/4 cup Rice flour (chawal ka atta) (for extra crunch)
• 1 tsp Red chilli powder (lal mirch) (adjust to taste)
• 1/2 tsp Jeera (cumin) powder
• 1/2 tsp Amchur powder (dry mango powder) (for tanginess)
• 1/4 tsp Haldi (turmeric powder)
• 1/4 tsp Ajwain (carom seeds) (aids digestion)
• to taste Salt (namak)
• 2 tsp Oil (preferably cold-pressed)
• as needed Water (for dough)
• 1/2 tsp Chat masala (for sprinkling) - optional

Instructions

1. 1

   In a large parat (mixing bowl), combine besan, atta, rice flour, lal mirch, jeera powder, amchur, haldi, ajwain, and salt. Mix well to distribute the spices evenly.

   3 minutes

   Sift the flours for extra lightness.

2. 2

   Add 2 tsp oil to the mixture and rub it in with your fingertips until it resembles breadcrumbs. This step ensures extra crispiness.

   2 minutes

   Don’t skip the oil—it helps give the Kurkure their signature texture.

3. 3

   Gradually add water and knead into a stiff, non-sticky dough. The dough should be firm yet pliable.

   5 minutes

   Add water slowly to avoid a sticky dough.

4. 4

   Pinch small portions and roll them between your palms to form long, uneven, finger-length sticks—the classic Kurkure shape.

   5 minutes

   Don’t worry about perfection; uneven shapes make them authentic.