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Kurkure

Kurkure Chilli Chatka

Name: Kurkure Chilli Chatka
Brand: Kurkure

Use in moderation SafeShelf · review pending

NOVA 4ultra-processedhigh fatno artificial coloursnature-identical flavouringsvegetarianlactose-freegluten-freenut-freeenjoy in moderation

Serving

—

Pack

47 g

Ingredients

Barcode

—

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01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 4 ingredients shown

Caution4 of 8 ingredients

Edible Vegetable OilCaution

Spices & Condiments (Chilli Powder, Onion Powder, Fennel Powder, Garlic Powder, Black Pepper Powder, Coriander Powder, Fenugreek Leaf Powder, Ajwain Powder, Cumin Powder, Spice Extract)Caution

SaltCaution

SugarCaution

Cleared 4▾

Rice MealCleared

Corn MealCleared

Gram MealCleared

Citric AcidE330Cleared

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

1/4

claims fully supported

“100% Vegetarian”true

Vegetarian status confirmed as 'veg' in FSSAI-registered product data; all listed ingredients are plant-derived with no animal-origin components.

“Made with Trusted Kitchen Ingredients”misleading

While rice meal, corn meal, gram meal, salt, and spices are standard kitchen ingredients, the product also contains commercially manufactured nature-identical flavouring substances and citric acid (E330) produced via industrial Aspergillus niger fermentation — neither of which is a typical home-kitchen item.

“Tedha hai par Mera hai”unverified

This is a brand tagline and carries no verifiable nutritional or factual assertion.

“India ki favourite chatpati family ke favourite flavours”unverified

A subjective popularity and taste claim; no sales data, consumer survey, or independent market-share evidence is available in the provided data to verify it.

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

Certified vegetarian (green dot, FSSAI-registered)
Contains gram meal, a source of plant protein and fibre
No artificial colours declared on label
Multiple FSSAI manufacturing licences — regulated product
Spice blend includes whole-food botanicals (chilli, cumin, coriander, fennel)

Working against

Very high total fat: 35.7 g/100 g (~57% of calories from fat)
Ultra-processed: contains nature-identical flavouring substances and E330
Salt present but sodium content not quantified on label
Added sugar listed as ingredient despite low declared 3 g/100 g
Edible vegetable oil source undisclosed — palm oil risk unverifiable
Highly spiced formulation unsuitable for infants and young children
Citric acid derived from Aspergillus niger fermentation — potential concern for sensitive individuals

Who should approach with care

Infants — Multiple ingredients — chilli powder (capsaicin), fennel powder (estragole), black pepper (piperine), ajwain, and onion powder — are explicitly flagged as inappropriate for infants due to GI mucosal irritation, genotoxic compound exposure, and absence of safe intake thresholds for this age group.

Children — High capsaicin from chilli powder can cause significant GI discomfort, fennel powder carries an EFSA estragole exposure concern for younger age groups, and excess sodium from salt promotes blood pressure elevation in children per WHO guidance.

Pregnancy — Ajwain powder has documented abortifacient activity at supra-culinary doses, fenugreek has uterotonic properties at high doses, and the salt and spice load may worsen gestational reflux and contribute to gestational hypertension risk.

Lactation — Fenugreek and ajwain at the combined doses in a processed snack may transfer active compounds to breast milk; both carry lactation-specific safety caveats recommending medical supervision beyond culinary quantities.

Hypertension — Salt is a listed ingredient and sodium content is undisclosed on the label; extruded savoury snacks typically carry high sodium loads, and WHO/EFSA confirm that any excess sodium continuously worsens hypertension.

Heart Disease — High fat content (35.7 g/100 g) combined with undisclosed sodium from salt and an unspecified vegetable oil source presents combined cardiovascular risk; salt directly raises cardiac workload per WHO evidence.

Kidney Disease — Undisclosed but likely high sodium from salt impairs renal excretion capacity and accelerates renal function decline; gram meal also contributes phosphorus and potassium that must be restricted in advanced CKD.

Diabetes — Rice meal and corn meal both carry a moderate-to-high glycaemic index and can produce rapid postprandial glucose spikes, while added sugar and the high caloric density (561 kcal/100 g) compound glycaemic and weight management challenges.

Elderly — Declining renal sodium excretion capacity makes the elderly disproportionately susceptible to blood-pressure effects from the salt content in this snack, as noted in FDA guidance.

Ibs — Multiple ingredients — onion powder (FODMAPs), garlic powder (fructans), gram meal (galacto-oligosaccharides), capsaicin, and concentrated spice extract — are recognised IBS triggers that can exacerbate abdominal pain, bloating, and altered bowel habits.

Ibd — Chilli powder, concentrated spice extract, onion powder, and garlic powder can all trigger mucosal inflammation flares in Crohn's disease or ulcerative colitis, particularly during active disease periods.

Gluten Intolerance — Corn meal and gram meal are inherently gluten-free but are frequently processed in facilities handling wheat; no certified gluten-free declaration is present on this product, posing cross-contamination risk for individuals with coeliac disease.

Migraine — Chilli powder (capsaicin) is a recognised dietary trigger for migraine headaches in susceptible individuals, and the high spice concentration in this product makes it a meaningful risk for migraine-prone consumers.

Liver Disease — Capsaicin is metabolised by hepatic CYP2E1 to reactive phenoxy radicals with potential for focal necrosis at high doses, and high fat intake from vegetable oil may exacerbate hepatic fat accumulation in pre-existing liver disease (e.g., NAFLD).

The full analysis

Kurkure Chilli Chatka is India's popular mass-market puffed snack, bought primarily as an affordable everyday munch for children, teens, and families. While the base ingredients — rice meal, corn meal, gram meal — are recognisable, the product tips into ultra-processed territory through its nature-identical flavouring substances and citric acid (E330), and its fat content of 35.7 g per 100 g (~57% of calories) is notably high. Sodium is not declared on the label, yet salt is a listed ingredient and the product carries all the usual high-salt signals of a savoury extruded snack. The single most useful thing a consumer should know: this is a high-fat, ultra-processed snack best enjoyed occasionally rather than daily, and it is particularly unsuitable for infants and toddlers due to the combination of capsaicin, piperine, and other pungent spice compounds.

FSSAI licence

10012063000110

Manufacturer

PepsiCo India Holdings Pvt. Ltd. (Frito-Lay Division) — multiple manufacturing units

Region

Source

MANUAL

Analysis

Independently researched