Traditional Indian crunchy noodle-like wafers (wheat kurdai), made from fermented whole wheat dough extruded into thin strands, sun-dried, and ready to deep-fry; especially popular in Maharashtra during summer for year-round storage as a savory tea-time snack or curry ingredient.
Ingredients (key points):
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Whole wheat grains (gehun, soaked/fermented for dough)
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Water (for soaking, grinding, and cooking pulp)
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Salt (to taste, added during cooking)
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Alum powder (fitkari, pinch for crispiness, optional)
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Oil (for deep frying when ready to eat)
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