Churma

Churma wahi wala is a popular Haryanvi, Rajasthani, Bihari,[1] Uttar Pradesi, and Awadhi delicacy from India.[2][3] In Punjab, the dish is called churi.[4] 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.

Churmaji
Place of originIndia
Region or statePunjab Bihar, Awadh, Uttar Pradesh, Rajasthan, Haryana
Main ingredientsBajri/wheat, ghee, jaggery

More desi or traditional version of churma called choorma is very popular in Haryana. Choorma is made by mashing up 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, specially as a diet for the wrestlers sparring in the danggal of akharas.[5] It is usually served either with a tall glass of warm milk, lassi, or with sour kadhi.

In Rajasthan it is usually served with dal baati. It is usually high in calories.

See also
  • Dal bati churma

References
  1. Bihar District Gazetteers: Patna (& suppl. 2 v.)(1971)
  2. Dahiya, Ashish (2013). Food of Haryana: The Great Desserts (PDF). IHTM-MDU / MDU Rohtak. ISBN 978-93-81818-13-5. Retrieved 7 April 2019.CS1 maint: ignored ISBN errors (link)
  3. Churma, chutney behind exploits of Hry players
  4. Aziz, Khursheed Kamal(2006) A Journey Into the Past: Portrait of a Punjabi Family, 1800-1970. Khursheed Kamal Aziz
  5. Bite this! Festivals and the Sweet Haryanvi, DailyO, 20 October 2016.


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