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INGREDIENTS
Rice Flour - 3/4 th cup
Besan - 1/4 th cup
Corn flour - 2-3 tbsp
Baking soda - 1/4 th tsp
Salt - pinch
Water - 3 - 4 cups
Cornflour - 3-4 tbsp (For Kneading)
MASALA MUNCH SEASONING
( Use exact proportion mentioned for perfect taste )
Kashmiri Red chilli pwd / Paprika - 1 tbsp
Onion powder - 1/2 tsp
Garlic powder - 1/2 tsp
Turmeric - Pinch
Amchur powder - pinch
Black pepper pwd - pinch
Coriander powder - 1/4 th tsp
Black salt - pinch
Powder sugar - 1/4 th tsp
Milk powder - 1/4 th tsp (Optional)
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RECIPE
1. In a bowl add rice flour, besan, cornflour, salt & water. Mix all ingredients very well to form a smooth & liquidy batter.
2. In a pan, add that liquid mixture and start cooking on low flame till it form a solid mass. Once the water is evaporated. Turn off the flame & covered the pan & rest the dough till it becomes cool.
3. Once, the dough is cooled , transfer it to a mixing bowl & add 2-3 tbsp of cornflour to make it more crisp. Mix all ingredients very well to form a dough. Once dough is formed then make the shapes of KurKure with the help of your palm.
4. Deep fry on MEDIUM FLAME till the starch on Kurkure sets .
5. Again , now on HIGH FLAME flash fry for 30-40 sec till it's exterior part of KurKure becomes crisp.
6. Generously seasoned Kurkure with spice mix & SERVE !!
