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 Dal bati churma | |
| Place of origin | India |
|---|---|
| Region or state | PunjabBihar,Awadh,Uttar Pradesh,Rajasthan,Gujarat,Haryana |
| Main ingredients | Bajri/wheat,ghee,jaggery |
Churma is a popularRajasthani,Bihari,[1]Uttar Pradeshi,Haryanvi, andAwadhidelicacy fromIndia.[2][3] InPunjab, the dish is calledchuri.[4][5] It is coarsely groundwheat, crushed and cooked withghee andsugar.[6]
InHaryana, churma is made by mashing uproti inghee andjaggery. It is also sometimes served without ghee, especially as a diet for thewrestlers sparring in thedangal ofakharas.[7] It is usually served either with a tall glass of warm milk,lassi, or with sourkadhi.
InRajasthan, churma is made in lots of variations. It is made by mashing uproti made of eitherbajra (seepearl millet) orgehu (seewheat) withDesighee and sugar ( shakkar / khand / bura / kasar ) orjaggery pieces. It is commonly eaten withkadhi,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 bysifting wheat flour,suji (seesemolina ) andbesan (seegram flour). They arekneaded into a dough adding meltedghee 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 dishdal bati[6] and is eaten often at social events/celebrations and served with dal.
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