This article needs additional citations for verification. (October 2014) |
Churma is a popular Rajasthani, Bihari,[1] Uttar Pradesi, Haryanvi, and Awadhi delicacy from India.[2][3] In Punjab, the dish is called churi.[4][5] It is coarsely ground wheat, crushed and cooked with ghee and sugar.[6]
 Dal bati churma | |
| Place of origin | India |
|---|---|
| Region or state | Punjab Bihar, Awadh, Uttar Pradesh, Rajasthan, Gujarat, Haryana |
| Main ingredients | Bajri/wheat, ghee, jaggery |
In Haryana, churma is made by mashing up roti in ghee and jaggery. It is not served with ghee, especially as a diet for the wrestlers sparring in the dangal of akharas.[7] It is usually served either with a tall glass of warm milk, lassi, or with sour kadhi.
In Rajasthan, churma is made in lots of variations. It is made by mashing up roti made of either bajra (see pearl millet) or 'gehu' (see wheat) with Desi ghee and sugar ( shakkar / khand / bura / kasar ) or jaggery pieces. It is commonly eaten with kadhi, dahl/dal and topped with ghee. 'Dade ka Churma' often called 'Rajasthani Churma', is a special kind of churma that is native to Rajasthan. It is made by sifting wheat flour, suji (see semolina ) and besan. They are kneaded into a dough adding melted ghee and milk. Small 'lois' (dough balls) are made, and fried till golden brown. After the lois cool down, they are ground to a coarse powdery texture. Following this, powdered sugar, cardamom and dry fruits are mixed in. It is a popular companion to the dish dal baati[6] and is eaten often at social events/celebrations and served with dahl.
See also
editReferences
edit- ^ Bihar District Gazetteers: Patna (& suppl. 2 v.)(1971)
- ^ Dahiya, Ashish (2013). Food of Haryana: The Great Desserts (PDF). IHTM-MDU / MDU Rohtak. ISBN 978-93-81818-13-5. Retrieved 7 April 2019.
{{cite book}}: CS1 maint: ignored ISBN errors (link) - ^ Churma, chutney behind exploits of Hry players
- ^ Aziz, Khursheed Kamal(2006) A Journey Into the Past: Portrait of a Punjabi Family, 1800-1970. Khursheed Kamal Aziz [1]
- ^ Singh, Birinder Pal (2012). 'Criminal' Tribes of Punjab. Taylor & Francis. p. 70. ISBN 9781136517860.
- ^ a b Hoskote, Arunima (2020). Heirloom Treasures: The Cultural Tapestry of India. Notion Press. p. 355. ISBN 9781648996900.
- ^ Bite this! Festivals and the Sweet Haryanvi, DailyO, 20 October 2016.
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |