Gahu Kurdai is a sun-dried, string papad made from ground whole wheat batter through an elaborate process stretching across days. Deep fry it to a crisp and serve alongside a curry or vegetable. It will last you months if stored well in an airtight container.
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
Mother and daughter duo, Neelima Madhukar Naik and Snehal Pravin Naik, laid the foundation of Naik’s Konkan Food Bazaar way back in 2006. Neelima’s confidence in her long-perfected recipes combined with the highest quality of local ingredients fuelled their modest business providing Konkani food essentials including pickles, papad, flour and speciality products under one roof. 15 years later, the family business employs nine hardworking women and is run by her grandson Siddharth who takes utmost pride in his Aaji’s recipes and describes her as a relentless woman, who even at the age of 75 insists on making her own pickles and mixes.
