Kurkure Namkeen Chilli Chatka
- Airy critters in a hot red chili cover.
- Jagged crunchiness coming from the rice-corn puff base.
- Powerful chili smell combined with onion-garlic layers.
- Uneven pieces similar to street namkeen.
Size
Expected Delivery
Jun 16 – Jun 22
to your location
9-13 business days
You save USD 0.22
Expected Delivery
Jun 16 – Jun 22
to your location
9-13 business days
Authentic Heritage & Story
Kurkure Namkeen Chilli Chatka is made up of light, crunchy textured and bright red-orange coloured with a chilli coating. The puffed pieces are formed from a mixture of rice and corn, and the uneven surface of the nugget provides the inner light crispness. The snack is very spicy due to the strong chilli flavour and the onion-garlic notes that mix and are immediately felt. Kurkure combines rice flour, corn flour, and gram flour to prepare the dough, then extrudes it into different shapes, covers it with palm oil, and finally sprinkles it with the spice blend. You won't find smooth chips here; rather, you get irregularly puffed bits like street namkeen.
Storage Instructions:
Kurkure Namkeen Chilli Chatka should be stored in a cool and dry place away from sunlight or moisture. The pouch should be closed tightly or transferred to airtight containers. To keep the snack crispy, avoid placing it near the kitchen steam, heat, or wet areas.
How to Use:
You can open the pouch and eat Kurkure Namkeen Chilli Chatka directly as a snack with tea, coffee, or cold drinks. You may share the snack at gatherings or munch by yourself during breaks. If you are a fan of mix-ins, pair them with curd rice or salads. The shelf life lasts 3-6 months from the pack date if kept dry.
Brand Details:
Kurkure is a brand by PepsiCo India, which was introduced in 1999 as the first extruded snack brand in India. It has come a long way in terms of flavours from one to many due to its mixing of local masalas with puff tech over the years. FSSAI standards govern its production and distribution to households across India and export shops.
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