Fryums are any cereal based pellets that are deep-fried the one I am sharing today is a popular maharashtrian papad made out of whole wheat.This recipe is not easy as it needs a lot of muscle power in mixing the dough.Your hard work is paid off when you fry them and have with tea or your lunch..Summers are the time when some places don’t receive many vegetable in market,so have these fryums with your dal chawal.
My mother in law once had sent these to my mother and she just loved it…so whenever I am in Mumbai I make it a point to take them along.
1 kg wheat (gehu)
Salt as per taste
Soak the wheat in water for 5 days
And keep changing the water every day
Not less than 5 days as it takes time for the wheat skin to become soft
This is how the wheat will look after soaking 5 days
Now grind them into a paste (not fine )
Grind it with water
The next step will be of straining the pulp from the skin
Once it has been strained keep it for another 1 day to ferment
Cover it with cloth
The tricky process now,boil water with salt in huge pan (1/4 of the pan)
Once the water starts boiling start pouring the wheat pulp slowly by continuously mixing, till there are no lumps remaining and the dough is thick
While it’s still hot start filling the sev maker and give them shape on plastic sheet
Once the sheet is full with kurdai sun dry them for 2 to 3 days
When they have dried completely you can deep fry them.
Your gehu ki kurdai is ready, have with tea
While the wheat is soaked it gives a very foul smell,don’t worry once sun-dried and later fried this smell vanishes