Wheat Kurdai Making Machine

Wheat Kurdai is a traditional Maharashtrian sun-dried snack commonly prepared during summer. Made from fermented wheat starch, kurdai is light, crispy, and delicious when deep-fried. This age-old recipe requires patience, but the end result is truly worth the effort.

Ingredients

• 1 kg wheat
• Water (as needed)
• 1 tablespoon oil
• Salt (to taste)

Instructions

1. Hand-pick and remove impurities from wheat.
2. Sieve and wash wheat 3–4 times thoroughly.
3. Soak wheat in excess water for 3 days, changing water daily.
4. By day 3, wheat should be fermented and puffed.
5. Drain and wash wheat again 3–4 times.
6. Blend ½ cup soaked wheat with 1 cup water until smooth.
7. Strain the mixture using a cotton cloth into a pot.
8. Wash the roughage again and strain into the same pot.
9. Allow mixture to rest overnight so sediment settles.
10. Drain water and measure the settled sediment (cheek).
11. Add equal quantity of hot water, oil, and salt.
12. Bring to boil, add cheek, and stir continuously.
13. Cook until thick, glossy, and transparent.
14. Oil the shev mould and fill mixture into chakali press.
15. Press kurdai and sun-dry for 1–2 days.
16. Store completely dried kurdai in an airtight container.

Watch the Recipe Video

Conclusion

Homemade Wheat Kurdai is a cherished delicacy that brings back memories of traditional summer kitchens. When deep-fried, it turns irresistibly crispy and pairs perfectly with meals or as a standalone snack.

Follow this authentic recipe and enjoy the joy of making kurdai the traditional way.