Whole Wheat String Papad: Gahu Kurdai
Aazol's Gahu Kurdai is a sun-dried string papad made from fermented whole wheat ground into batter. Deep fry to a crisp and serve as a wholesome accompaniment to a curry or vegetable dish.
Provenance
If you saw how kurdai is made, you’d respect every morsel of this papad. The grain is soaked over days, and the dough processed through the patient press-and-turn of the chakli press to produce the perfect disc of concentric ‘strings’. Dehydrated by sun drying the roundels in courtyards and terraces, the light and airy kurdai is deep fried in hot oil, fluffing up delightfully to double its size.
About The Seller
Hand-me-down gets a whole new meaning with the recipe for the Gahu Kurdai made by the team at Yukta Gruh Udyog. Its founder Shital Ravindra Patil saw her mother-in-law and co-founder Nirmalabai Ramesh Patil make the kurdai in her kitchen, and Nirmalabai in turn learnt the recipe from her saasu bai. The Patils who are long-time residents of Bhaler Tal village in Nandurbar have lived the hard life synonymous with the arid, tribal-dominated district of northwest Maharashtra crowned by the Satpura range. When repeated attempts at launching a business failed, Shital and Nirmalabai turned to their family's culinary legacy in 2012. Soon, her husband and father-in-law joined in, and the family-run SHG now offers employment to a small group of local men and women.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Aazol's Gahu Kurdai is a sun-dried string papad made from fermented whole wheat ground into batter. Deep fry to a crisp and serve as a wholesome accompaniment to a curry or vegetable dish.
Provenance
If you saw how kurdai is made, you’d respect every morsel of this papad. The grain is soaked over days, and the dough processed through the patient press-and-turn of the chakli press to produce the perfect disc of concentric ‘strings’. Dehydrated by sun drying the roundels in courtyards and terraces, the light and airy kurdai is deep fried in hot oil, fluffing up delightfully to double its size.
About The Seller
Hand-me-down gets a whole new meaning with the recipe for the Gahu Kurdai made by the team at Yukta Gruh Udyog. Its founder Shital Ravindra Patil saw her mother-in-law and co-founder Nirmalabai Ramesh Patil make the kurdai in her kitchen, and Nirmalabai in turn learnt the recipe from her saasu bai. The Patils who are long-time residents of Bhaler Tal village in Nandurbar have lived the hard life synonymous with the arid, tribal-dominated district of northwest Maharashtra crowned by the Satpura range. When repeated attempts at launching a business failed, Shital and Nirmalabai turned to their family's culinary legacy in 2012. Soon, her husband and father-in-law joined in, and the family-run SHG now offers employment to a small group of local men and women.
