Kurdai Recipe |Marathi rava kurdaya |sooji kurdai

Kurdai is a tasty traditional  marathi dish which belongs to papad category & falls under papad category.You can call it cousin of papad .It is munching snack which can be served with tea or as a side dish with dal rice.

It eaten after frying like papad,but it is spiral shaped like  chakli and looks like a birds nest .It is a made in mostly Maharashtrian homes  and in some parts of Gujarat too.
Kurdai is a delicious snack  usually made during the summer time,sun dried and stored .You need lots of patience and time to make these pearly white, noodle like Kurdais.
It normally made from wheat but you even get sabudana kurdai,rice flour kurdai & rava kurdai.
For kurdai Wheat is soaked in water for three days and then finely ground. The milky white extract (called as Gavhacha Cheek- Gahu means Wheat and cheek means extract) is separated from the wheat skin.
This milky white extract is then cooked with water to make a soft stiff dough called Ukad, which is ipassed through a chakli press(Thin Sev press) to get the kurdais. These are then dried and stocked.



I personally love kurdai .These are available in abundant in alibag & pen district which is famous for poha papad & other variety of papads



I remember mom ,mausi & aaji making papads, kurdai, potato wafers, sabudana chikodi,sabudana batata chakli ,batata kees ,sandage for the whole year. . All these batters, doughs are the very tasty thingsto eat .
After marriage i missed kurdai ,mom used to give me packet of kurdai .I Saw this easy recipe of kurdai on marathi show mejwani paripoorna kitchen i noted down & without wasting time tried these munchies.
I Enjoyed every moment of making kurdai & it tasted exactly like the wheat flour kurdais which i have been eating since childhood
Do try these easy rava kurdai & enjoy them .unfortunately recipes like these are becoming almost extinct  . Very few people make these authentic Maharshtrian dishes.

kurdai before frying

kurdai after frying

You can check various other sundried marathi snacks here:

batata wafers
batata sabudana chakli
sabudana chikodi
batata kees

Ingredients

1 cup rava ( sooji /semolina)
2 cups water
salt as per taste (about 1 tsp for cup rava)
1/2 tsp hing asafoetida
1/4 tsp citric acid crystals

Method :
1.Soak rava in water in such a manner that water level is hafl inch above rava .keep this mixture over night.


 

2. next day rava would have been fully soaked in water.

3. Now on the next day boil 1 cup of water adding salt & hing &  1/4 tsp citric acid crystals .Once water is boiled add soaked rava mixture in boiling water by stirring mixture with a spoon using other hand so that nu lumps are formed .mix well




4.now steam this by covering the vessel with a lid for exactly 2 minutes .after 2 minutes switch off the gas.


5 now take a chakli press ( sorya /shev maker ) & grease it with oil .Use the chakti (plate) with large holes for making kurdaya.


6.now add cooled steamed rava mixture in chakli press ( sorya /shev maker )



7. make spirals of it,on thick plastic paper  using chakli press & dry the kurdai in sun for 2-3 days till it dries completely.make sure kurdai is dried completely.

sun dried kurdai

8.store in a air tight jar,and fry as required.



9.Serve with tea / coffee /lunch / dinner.