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A traditional Maharashtrian sun-dried savory noodle made from fermented whole wheat. These delicate spirals are deep-fried to a light, crispy perfection, making for a classic and beloved crunchy snack.
For 10 servings
Soak and Ferment the Wheat (3 Days)
Extract the Wheat Starch (Chik)
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A traditional Maharashtrian sun-dried savory noodle made from fermented whole wheat. These delicate spirals are deep-fried to a light, crispy perfection, making for a classic and beloved crunchy snack.
This maharashtrian recipe takes 135 minutes to prepare and yields 10 servings. At 437.59 calories per serving with 12.6g of protein, it's a advanced recipe perfect for snack or side.
Cook the Kurdai Batter
Shape and Sun-Dry the Kurdai (2-4 Days)
Store and Fry for Serving
Add 1 teaspoon of cumin seeds (jeera) or carom seeds (ajwain) to the boiling water before adding the chik for a savory, spiced flavor.
A quicker version can be made using fine semolina (rava) instead of whole wheat, which eliminates the long soaking and grinding process.
Add a pinch of turmeric for a yellow hue or a small amount of beetroot juice for a pink color to the batter before cooking.
Made from whole wheat, kurdai provides complex carbohydrates that offer sustained energy release compared to simple carbs.
The 3-day soaking and fermentation process can increase the bioavailability of nutrients and introduce beneficial bacteria, which can be good for digestive health.
As a whole grain product, it retains dietary fiber which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Lumps usually form if the chik is not poured into the boiling water slowly and steadily, or if the mixture is not stirred continuously and vigorously during the initial mixing and cooking phase.
This typically happens for two reasons: either the kurdai were not dried completely and still retained some moisture, or the oil for frying was not hot enough. Ensure they are bone-dry before storing and fry in medium-hot oil.
When dried properly and stored in a completely airtight container away from moisture, Gavhachi Kurdai can last for more than a year at room temperature.
Yes, you can use a high-powered blender. You may need to grind the soaked wheat in smaller batches and add a bit more water to get a very smooth paste. Ensure you strain it well to remove all fiber.
The base of kurdai is fermented whole wheat, which provides fiber and is good for gut health. However, since it is traditionally deep-fried for consumption, it becomes high in calories and fat. It is best enjoyed in moderation as a snack or side dish.
A serving of 4 fried kurdai pieces (approximately 30g) contains around 140-160 calories, primarily from carbohydrates and the fat absorbed during frying.