Homemade Kurkure is a crunchy, spicy, and addictive snack loved by both kids and adults. This easy recipe uses simple pantry ingredients like rice flour, besan, and basic spices to create a crispy tea-time snack that tastes similar to store-bought versions—but without preservatives or artificial flavors. The texture is light, crunchy, and perfectly spiced, making it ideal for evening snacks, lunch boxes, or party munching.
This recipe gives you full control over spice levels and ingredients, so you can adjust it according to your taste preferences.
Ingredients
- Rice flour – 1 cup (fine quality for crisp texture)
- Besan (gram flour) – ½ cup (adds flavor and structure)
- Corn flour – 2 tbsp (for extra crispiness)
- Red chilli powder – 1 tsp (adjust to taste)
- Turmeric powder – ¼ tsp (for color)
- Garam masala – ½ tsp (for flavor depth)
- Ajwain (carom seeds) – ½ tsp (lightly crushed for digestion)
- Salt – ¾ tsp (or as required)
- Hot oil – 2 tbsp (mixed into dough for crispiness)
- Water – as needed (to knead soft dough)
- Oil – for deep frying
Preparation Process
Step 1: Prepare the Dough
- In a wide mixing bowl, add rice flour, besan, and corn flour.
- Add red chilli powder, turmeric powder, garam masala, ajwain, and salt.
- Mix all the dry ingredients thoroughly so that the spices are evenly distributed.
- Heat 2 tablespoons of oil until hot (not smoking) and pour it into the flour mixture.
- Mix carefully using a spoon first, then rub with your fingers until the mixture becomes crumbly.
- Gradually add water little by little and knead into a soft, smooth dough.
- The dough should be soft but not sticky.
- Cover and let it rest for 10 minutes.
Resting helps the flour absorb moisture evenly and improves texture.
Step 2: Shape the Kurkure
- Take a murukku maker or chakli press fitted with a small star-shaped disc.
- Fill the prepared dough inside the press.
- Heat oil in a deep kadai on medium flame.
- Press small stick shapes directly into the hot oil.
- Do not overcrowd the pan.
If you do not have a press, roll small thin strips by hand and fry.
Step 3: Fry Until Crispy
- Fry on medium flame for even cooking.
- Stir occasionally to ensure uniform frying.
- Cook until golden brown and crispy.
- Remove and drain on a paper towel.
- Allow them to cool completely; they become extra crunchy after cooling.
Optional Masala Coating (Extra Flavor)
After frying and while still warm, sprinkle:
- Chaat masala – ½ tsp
- Dry mango powder – pinch
- Extra chilli powder – pinch
Toss gently to coat evenly.
Health Benefits
- Homemade and preservative-free snack
- Ajwain supports digestion and reduces bloating
- Rice flour makes it lighter than regular fried snacks
- Control over spice and salt levels
- Can be air-fried or baked for a healthier option
Tips for Perfect Kurkure
- Always add hot oil to the flour mixture for extra crisp texture.
- Fry on medium flame to cook evenly from inside.
- Make thin sticks for maximum crunch.
- Do not add too much water while kneading.
- Cool completely before storing in an airtight container.
- For baked version: Bake at 180°C for 15–20 minutes, flipping halfway.
Storage
Store in an airtight container at room temperature. It stays fresh and crispy for up to 2 weeks if stored properly.
Homemade Kurkure is a simple yet delicious snack that satisfies crunchy cravings without relying on packaged foods. With basic ingredients and easy steps, you can prepare a fresh, flavorful, and customizable snack anytime. Once you try this homemade version, it becomes a regular favorite for tea-time and gatherings.