Roti Choorma (Ground, Sweet Roti)
Roti Choorma or Churma
Mamta Gupta
Traditionally, Churma used to be made from leftover chapatties or roties but these days, when people cook chapatties by count per person, not many are left over. So they make extra chapatties for this dish. There is no English name, as far as I know. This is basically crumbed and sweetened Chapatti crumbs.
Serves 4-5
Ingredients
For the Rotis
4 leftover/day old Chapatties (not fresh ones)
2 tbsp. ghee or clarified butter
2 tbsp. brown sugar or ground/grated jaggery
A few chopped or sliced almonds or cashew nuts or chironji* nuts
15-16 raisins
1/2 tsp. crushed green cardamoms or cardamom powder
A small bowl of melted ghee for serving
Instructions
Break/tear up Chapatties into small pieces.
Then grind coarsely in a food processor. They should be like coarse crumbs.
Place in a mixing bowl, add sugar/jaggery, cardamom powder, sliced/chopped almonds and raisins. Save a few almonds/cashew for garnish. Mix well.
Pick a tablespoon (size is your choice) into your palm
Press it into a small ball by pressing and rotating the mix in your palm.
Sprinkle/press a few sliced almonds on top.
Keep in a bowl with lid or an airtight jar, until ready to serve.
Serve with tea or other hot drink of choice
Notes
Chiraunji, also called Chironji or Charoli or Cudpah Nut or Buchanania latifolia
