Gavhachya Kurdaya are traditional Maharashtrian crisps made from a spiced wheat extract. First, water-soaked wheat grains are ground into a paste and the white extract is separated from the fermented grain with a cotton cloth filter. The extract is covered and placed in a vessel overnight so the thick chik settles at the bottom. Carom seeds, asafoetida and some salt are boiled in a little water and the chik is slowly stirred in, while ensuring that all lumps are broken down. Once the chik becomes white and transparent, it is passed through a chakali mould and the kardaya are sun-dried for 1-2 days before they are ready to be fried and consumed.
© Pravin Masalewale, 2020