Churma
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| Place of origin | India |
|---|---|
| Region or state | Bihar, Awadh, Uttar Pradesh, Rajasthan, Haryana |
| Main ingredients | Bajri/wheat, ghee, jaggery |
Churma is a popular Haryanvi, Rajasthani, Bihari, Uttar Pradesi, and Awadhi delicacy.[1][2] It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up bajri or wheat flour baatis or rotis in ghee and jaggery.
In Rajasthan it is usually served with dal baati. It is usually high in calories.
More desi or traditional version of churma called choorma is very popular in Haryana. Choorma is made by mashing up wheat flour roti in desi ghee and ayurvedic sugar (also called gur shakkar in common Hindi or jaggery in English). It is not served with dal and lassi but mostly ghee.
See also
References
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