Gavhachi Kurdai

1. 1

   Soak and Ferment the Wheat (3 Days)

   • Rinse 1 kg of whole wheat kernels thoroughly under running water until the water runs clear.
   • Place the wheat in a large container and add enough water to cover it by at least 3-4 inches.
   • Cover the container and let it soak for 3 full days in a cool, dark place.
   • IMPORTANT: You must drain and replace the water completely every 24 hours. This prevents excessive sourness and spoilage.
2. 2

   Extract the Wheat Starch (Chik)

   • After 3 days, drain all the water from the soaked wheat.
   • In a wet grinder or a powerful blender, grind the wheat into a very fine paste. Add about 1 liter of water in batches to facilitate grinding.
   • Place a large, fine-mesh sieve or a muslin cloth over a large bowl. Pour the ground wheat paste into the sieve/cloth.
   • Press and squeeze the pulp firmly to extract all the thick, white liquid (this is the 'chik'). Add a little more water to the pulp and squeeze again to extract any remaining starch. Discard the fibrous pulp.
   • Let the bowl of extracted chik sit undisturbed for 8-10 hours or overnight. The starch will settle at the bottom, leaving a layer of yellowish, translucent water on top.
   • Carefully pour off and discard the top layer of water without disturbing the thick starch sediment at the bottom.
3. 3

   Cook the Kurdai Batter

   • Measure the collected thick chik. The standard ratio is 1 part chik to 1.5 parts water.
   • In a large, heavy-bottomed pot, bring the required amount of water (approx. 2.5 liters based on the yield from 1kg wheat) to a rolling boil.
   • Add the salt and optional papad khar to the boiling water and stir.
   • In a separate bowl, whisk the chik to ensure it's smooth. Slowly pour the chik into the boiling water in a thin, steady stream, while stirring the water continuously and vigorously with a whisk to prevent lumps.
   • Once all the chik is added, switch to a sturdy spatula. Reduce the heat to low-medium and cook for 15-20 minutes, stirring constantly.
   • The batter is cooked when it becomes thick, glossy, and translucent. It will pull away from the sides of the pot.
4. 4

   Shape and Sun-Dry the Kurdai (2-4 Days)

   • Grease a sev or chakli press with the fine noodle disc attachment.
   • Working quickly while the batter is still very hot, carefully spoon the batter into the press.
   • On large plastic sheets spread out in direct, strong sunlight, press the batter out into concentric circles or spiral shapes (kurdai).
   • Let the kurdai dry in the sun for 2 to 4 days, depending on the intensity of the heat.
   • After the first day, when the top is dry, gently flip each kurdai to allow the other side to dry evenly.
   • They are fully dried when they become brittle, hard, and easily lift off the plastic sheet.
5. 5

   Store and Fry for Serving

   • Once completely dry and moisture-free, store the kurdai in a large, airtight container at room temperature. They can be stored for over a year.
   • To serve, heat oil in a kadai or deep pan over medium-high heat.
   • Test the oil temperature by dropping a small piece; it should sizzle and rise to the surface immediately.
   • Gently slide one kurdai into the hot oil. It will expand to 2-3 times its size and turn white in about 5-10 seconds.
   • Using a slotted spoon, immediately remove it from the oil and place it on a paper towel to drain excess oil. Serve hot and crispy.

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