Dry roast rice on very low heat just till they feel warm. Grind them to powder. It will feel a bit coarse like very fine sooji. Combine all the ingredients for Kurkure in a thick bottom kadhai. Make it smooth and lump-free.
Add water and mix it thoroughly till the mixure gets lump-free.
Place the kadhai on very low heat and cook while stirring continuously. You will see that the texture changes from watery to thick to lumpy.
Cover and steam the mixure for 3-5 minutes when it gets close to dough (still quite loose). Knead a bit it with oily palms when ready. Combine spices for taste maker.
Heat Oil for frying. Meanwhile take a small marble size portion of the dough. Roll it ablong between your palm and at last press roll on the fingers to give it the uneven design. Do not make them too thick or too thin. Try to make them all even in order for them to get fried evenly ion a batch.
When you prepare enough for one frying batch, start adding them in oil. The oil should be moderately hot (definitely not at smoking point). Keep the flame medium to high while placing the Kurkure into oil and then make it the lowest while frying. A batch should take at least 5-7 minutes to fry in order to get crunchy Kurkure.
Kurkure should look golden brown and crunchy from inside out when ready. Remove from oil. Sprinkle and mix the spice mix. Prepare all another batches of Kurkure likewise.
