kurdai chi bhaji | kurdai bhaji recipe
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
kurdai chi bhaji is a zatpat marathi style bhaji recipe made from sun-dried string hoppers made from fermented wheat extract. It is a very easy and quick side dish for chapathi that you can make when you want a quick fix lunch.
  • Kurdai - 7-8, medium size
  • Hot water - to soak the kurdai
  • Oil - 2 tbsp
  • Cumin seeds - 1 tsp
  • Garlic - 2 tbsp, roughly chopped
  • Onions - 1 & ½ cups, finely chopped
  • Salt - to taste
  • Turmeric - ¼ tsp
  • Byadgi red chili - 1 tsp
  • Coriander leaves - 2 tbsp, finely chopped
  1. To make kurdai chi bhaji, take enough hot water in a pot. The water should be boiling hot but the flame of the stove should be off. Drop in the kurdai and cover the pot.
  2. Let it stand for 5 minutes.
  3. You will see the kurdai strands have separated and softened. It should not be completely mushy. It should have a bite.
  4. Strain the kurdai. Set it aside.
  5. Now, heat oil in a kadhai or a pan. Once hot, add in the cumin seeds. Let them sizzle for few seconds.
  6. Tip in the garlic and saute it on low flame until it turns golden brown.
  7. Add in the onions. Saute until they turn golden.
  8. Add in the turmeric and byadgi red chili. Add very little salt, just enough to season the onions. The kurdai already has salt in it.
  9. Give it a stir.
  10. Add in the strained kurdai and mix gently.
  11. Cover the kadhai/pan and cook the kurdai on low flame for 2-3 minutes so that it absorbs the flavours of the spices.
  12. The kurdai won't look white anymore once it has been cooked properly with the spices. Garnish the kurdai chi bhaji with coriander leaves.
  13. Kurdai chi bhaji recipe is ready. Serve hot with phulka or chapathi with some chili pickle and khuransni chi chutney (niger seeds chutney). Enjoy!
Recipe by Flavouroma.com at https://flavouroma.com/kurdai-chi-bhaji-kurdai-bhaji-recipe/