Chawal Ki Kachri | Chawal Ke Phool | चावल की कुरेरी

Chawal ki kachri- sundried and fried home made rice crisp 

Chawal ki kachri- chawal ke phool/ chawal ke chirori/ kurari are sundried home made crisp made with rice flour. They are specially made before Holi festival or before the onset of summer. These kachri’s are very popular in U.P and freshly made papad , chips are fried on Holi day for family and guest coming to play Holi.

My grandmother used to make different types of papad specially aloo papad , chawal papad and these chawal ki kurarir’s before Holi and then my mother followed the tradition each year. Now the modern generation kids prefers to eat the packed chips and snacks available in the market over these homemade ones. Still I love to make some each year to keep the tradition alive.

Every year as a ritual I make aloo papad, aloo chips, sooji papad, moong daal mangodi and few other sundried items before Holi. These items are easy to make and are economical and hygienic as compared to the available in the market which are full of artificial colours and flavours. do try this simple and easy recipe this season.

I made these chawal ke phool with ready rice flour but you can make this by grinding rice in the mixer and then make with it.

Do check these recipes-

• Potato Wafers
• Sabudana Papad
• Sun Dried curd Chilies
• Imli Chutney
• Thandai Powder

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Chawal ki Kachri

Chawal ki kachri / Chawal ke phool- sundried and fried home made rice crisp Course Appetizer, snacks/startersCuisine North Indian CuisineKeyword aloo chips, charori, chawal ke papad, chawal ke phool, chawal ki kurariri, rice crisp Prep Time 10 minutes minutesCook Time 10 minutes minutes Servings 5 person Author Anjana Chaturvedi

Ingredients

• 1 cup Rice Flour / Chawal Ka Atta
• 4 cup water check notes below
• 1/2 tsp Salt / Namak
• 3/4 tsp Chili flakes /Kuti hui laal mirch
• 1/3 tsp Papad khaar
• pinch Asafoetida / Hing powder optional
• 3/4 tsp Cumin Seeds / Sabut Jeera

Instructions

• Take a heavy bottom pan and add rice flour and water and mix it well .
• Add salt , asafoetida and papad khar and mix well. ( you may need some extra water as each rice variety absorb different amount of water, in that case add 1 more cup water.)
• Now put it on the flame and keep stirring it using a whisk or spatula. whisk work best.
• keep cooking for around 10 minutes till it start to thicken.
• Now cover the pn with a lid and let it come to room temperature.
• Add chili flakes and cumin seed and mix it well. there will be no lumps in the mixture , it should be smooth in texture.
• Grease a plate or plastic sheet with little oil.
• Fill the mixture in a polythene bag or piping bag and make medium size mangodis or thin long straws, you can make any pattern of your choice.
• Sun dry them for at least 2-3 days till they dry completely.
• Store in a airtight jar, stays fresh for more then an year.
• Heat oil in a pan and deep fry few on high heat.
• Drain on a paper napkin and enjoy.
• you can sprinkle some chat masala/ chili powder or peri peri masala to enhance the taste.

Notes

you may need 4-5 cups of water , as each rice absorb different amount of water so adjust accordingly

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