Parsi kurkuria
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Kurkuria — Parsi Fritters



Kurkuria is a Parsi snack long forgotten and lost in memory. I first heard of it from a Parsi Manager of an Agiary (Fire Temple) in Mumbai. Marzban Palsettia is from the Village of Nargol, in Gujarat and mentioned that ‘amongst other Parsi snacks, he even made Kurkuria for his colleagues’. I was intrigued. When I found this recipe  amongst the family recipes, I thought to share it with you, my readers. The taste imparted by using the Palm Toddy as ferment is distinctive; that, perhaps, adds greatly to the appeal of the Kurkuria as against other fritters.

There is more than one kind of Kurkuria to be had with Tea—some with fruit some without. Each is made differently; I will share the recipes in due course.

It is interesting to know that Kurkuria is also, the name of two villages in India; one in the State of Assam and another in West Bengal.

Both places also have a weather Bureau which are  named the Kurkuria Grant Weather – AccuWeather Forecast for Assam India and one by the same name for West Bengal.


250 Gms fine wheat semolina (Rava);

250 Gms plain wheat flour (Atta);

Parsi kurkurria

250 Gms finely ground white flour (Maida)

500 Gms powdered sugar (you may grind fine, sugar crystals of use icing sugar) ;

250 Gms plain wheat flour;

½ bottle of toddy (if not available add a flat tsp of fresh yeast and treat the flour accordingly);

250 ml milk with thick cream added to it (cream optional)

3 tablespoons rose water;

6 eggs;

5 Gms cardamom and nutmeg powder mixed;

1 tbsp ghee as shortening (butter used instead of ghee will destroy the earthy flavour of the Kurkuria Fritters);

Ghee / other cooking medium as required for frying.



Sieve the semolina and wheat flour;

Add tbsp ghee;

Mix lightly.


Beat the 6 eggs lightly and add to the flour;

parsi kurkuria
dropping consistency



Add milk with cream, Cardamom-Nutmeg powder, powdered sugar;


Do not knead the dough at any stage.


Add a little Toddy at a time and bring the mixture to a dropping consistency.


Cover the mixture and put it in a warm place. Allow it to rise.

When it has risen add the rose water. Mix.

Heat the ghee in a deep pan and drop the dough with a table spoon in the hot but not smoking ghee.

Keep each ball of the Kurkuria apart when frying; ensure they do not bunch up or stick to each other;

Deep fry the Kukuria to a brown and serve with Tea.

A few grams of blanched, peeled almonds crushed to a powder, if added to the Kurkuria dough would go a long way in improving its taste.


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