Kurdaichi Bhaji | How to make Kurdaichi Bhaji

By Prachi Gaddam  |  28th May 2017  |  
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  • Kurdaichi Bhaji, How to make Kurdaichi Bhaji
Kurdaichi Bhajiby Prachi Gaddam
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About Kurdaichi Bhaji Recipe

Kurdai is traditionally made during summers in maharashtra. It is made with wheat germ. These noodles are dried and stored for a year. They can be made at home or are available in stores also as packets. They are eaten fried as side dish. You can also make bhaji with these. This bhaji is served with chapati or can be eaten simply as for breakfast.

Kurdaichi Bhaji is one dish which makes its accompaniments tastier. With the right mix of flavours, Kurdaichi Bhaji has always been everyone's favourite. This recipe by Prachi Gaddam is the perfect one to try at home for your family. The Kurdaichi Bhaji recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Kurdaichi Bhaji is 15 minutes and the time taken for cooking is 10 minutes. This is recipe of Kurdaichi Bhaji is perfect to serve 2 people. Kurdaichi Bhaji is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Kurdaichi Bhaji. So do try it next time and share your experience of cooking Kurdaichi Bhaji by commenting on this page below!

Kurdaichi Bhaji

Ingredients to make Kurdaichi Bhaji

  • Kurdai 6-7 pieces
  • onion 2 medium
  • tomato 2 medium
  • oil 1 tablespoon
  • ginger garlic paste 1 teaspoon
  • Tempering: cumin, mustard seeds, curry leaves, asafotida
  • Dry red chilly 1
  • green chillies 2 slit
  • urad dal 1 teaspoon
  • peanuts 15-20
  • turmeric powder 1 teaspoon
  • Garam masala 1/2 teaspoon
  • salt to taste

How to make Kurdaichi Bhaji

  1. Soak kurdai in water for 15 minutes till they are soft and absorb water
  2. This is how a dry kurdai looks like. I got a finer version. There are thicker ones also. They taste better as bhaji
  3. Meanwhile cut onion and tomatoes
  4. Heat oil in vessel. Add tempering of cumin, mustard seeds, curry leaves, asafotida and urad dal
  5. Add dry red chilly, peanuts and greenchilly and saute well
  6. Add onion and saute till soft
  7. Add tomatoes and ginger garlic paste and cook well
  8. Add turmeric and garam masala
  9. Drain water from kurdai
  10. Add kurdai to vessel
  11. Mix well. Add salt.
  12. Toss it for 5 minutes and serve

My Tip:

Do not overcook or add too much water as it may disintegrate in curry.

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