Churma
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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]
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
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
References
- ^ Bihar District Gazetteers: Patna (& suppl. 2 v.)(1971)
- )
- ^ 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]
- ISBN 9781136517860.
- ^ ISBN 9781648996900.
- DailyO, 20 October 2016.