Churma - Revision history

House of Dontics: fixed citations and corrected details

2025-10-18T09:09:01Z

fixed citations and corrected details

← Older revision		Revision as of 14:39, 18 October 2025
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	{{more citations needed\|date=October 2014}}		{{more citations needed\|date=October 2014}}
	{{Infobox food		{{Infobox food
	\| name = ~~Churmaji~~		\| name = Churma
	\| image = ~~Churma~~.~~JPG~~		\| image = Dal bati churma.jpg
	\| caption =~~Churmaji~~		\| caption = Dal bati churma
	\| alternate_name =		\| alternate_name =
	\| country = [[India]]		\| country = [[India]]
	\| region = [[Punjab]] [[Bihar]], [[Awadh]], [[Uttar Pradesh]], [[Rajasthan]], [[Haryana]]		\| region = [[Punjab]] [[Bihar]], [[Awadh]], [[Uttar Pradesh]], [[Rajasthan]], [[Gujarat]], [[Haryana]]
	\| creator =		\| creator =
	\| course =		\| course =
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	\| other =		\| other =
	}}		}}
	'''Churma ~~wahi wala~~''' is a popular ~~[[Haryana\|Haryanvi]],~~ [[Rajasthani cuisine\|Rajasthani]], [[Bihari cuisine\|Bihari]],<ref>[https://books.google.~~co.uk~~/books?id=ObhhAAAAIAAJ&q=churma+bihar~~&dq=churma+bihar&hl=en&sa=X&ved=0ahUKEwjp1eHNs5PgAhWkThUIHVrZAZsQ6AEILTAB~~ Bihar District Gazetteers: Patna (& suppl. 2 v.)(1971)]</ref> [[Cuisine of Uttar Pradesh\|Uttar ~~Pradesi~~]], and [[Awadhi cuisine\|Awadhi]] delicacy from [[India]].<ref>{{cite book \| url=http://www.mdurohtak.ac.in/pdf/Food%20of%20Haryana%20The%20Great%20Desserts.pdf \| title=Food of Haryana: The Great Desserts \| first=Ashish \| last=Dahiya \| year=2013 \| isbn=((978-93-81818-13-5)) \| publisher=IHTM-MDU / MDU Rohtak \| access-date=7 April 2019 }}</ref><ref>[http://timesofindia.indiatimes.com/city/chandigarh/Churma-chutney-behind-exploits-of-Hry-players/articleshow/7012770.cms Churma, chutney behind exploits of Hry players]</ref> In Punjab, the dish is called churi.<ref>Aziz, Khursheed Kamal(2006) A Journey Into the Past: Portrait of a Punjabi Family, 1800-1970. Khursheed Kamal Aziz [https://books.google.~~co.uk~~/books?id=DCxuAAAAMAAJ&q=churi+roti+punjab~~&dq=churi+roti+punjab&hl=en&sa=X&ved=0ahUKEwjmqsLOspPgAhU1TBUIHVGxDWgQ6AEIPDAE~~]</ref><ref>{{Cite book\|last=Singh\|first=Birinder Pal\|title='Criminal' Tribes of Punjab\|publisher=Taylor & Francis\|year=2012\|isbn=9781136517860\|pages=70}}</ref> It is coarsely ground [[wheat]] crushed and cooked with [[ghee]] and [[sugar]].<ref name=":0">{{Cite book\|last=Hoskote\|first=Arunima\|title=Heirloom Treasures: The Cultural Tapestry of India\|publisher=Notion Press\|year=2020\|isbn=9781648996900\|pages=355}}</ref>		'''Churma''' is a popular [[Rajasthani cuisine\|Rajasthani]], [[Bihari cuisine\|Bihari]],<ref>[https://books.google.com/books?id=ObhhAAAAIAAJ&q=churma+bihar Bihar District Gazetteers: Patna (& suppl. 2 v.)(1971)]</ref> [[Cuisine of Uttar Pradesh\|Uttar Pradeshi]], [[Haryanvi cuisine\|Haryanvi]], and [[Awadhi cuisine\|Awadhi]] [[delicacy]] from [[India]].<ref>{{cite book \| url=http://www.mdurohtak.ac.in/pdf/Food%20of%20Haryana%20The%20Great%20Desserts.pdf \| title=Food of Haryana: The Great Desserts \| first=Ashish \| last=Dahiya \| year=2013 \| isbn=((978-93-81818-13-5)) \| publisher=IHTM-MDU / MDU Rohtak \| access-date=7 April 2019 }}</ref><ref>[http://timesofindia.indiatimes.com/city/chandigarh/Churma-chutney-behind-exploits-of-Hry-players/articleshow/7012770.cms Churma, chutney behind exploits of Hry players]</ref> In [[Punjab, India\|Punjab]], the dish is called ''churi''.<ref>Aziz, Khursheed Kamal(2006) A Journey Into the Past: Portrait of a Punjabi Family, 1800-1970. Khursheed Kamal Aziz [https://books.google.com/books?id=DCxuAAAAMAAJ&q=churi+roti+punjab]</ref><ref>{{Cite book\|last=Singh\|first=Birinder Pal\|title='Criminal' Tribes of Punjab\|publisher=Taylor & Francis\|year=2012\|isbn=9781136517860\|pages=70}}</ref> It is coarsely ground [[wheat]], crushed and cooked with [[ghee]] and [[sugar]].<ref name=":0">{{Cite book\|last=Hoskote\|first=Arunima\|title=Heirloom Treasures: The Cultural Tapestry of India\|publisher=Notion Press\|year=2020\|isbn=9781648996900\|pages=355}}</ref>

	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 [[Wrestling in India\|wrestlers]] sparring in the [[Akhara#Dangal\|~~danggal~~]] of [[akhara]]s.<ref name=jatsit>[https://www.dailyo.in/lifestyle/haryana-dangal-diwali-sweets-milk-laddoo-batasha-chhaas/story/1/13582.html Bite this! Festivals and the Sweet Haryanvi], [[DailyO]], 20 October 2016.</ref> It is usually served either with a tall glass of warm milk, [[lassi]], or with sour [[kadhi]].		In [[Haryana]], churma is made by mashing up [[roti]] in [[ghee]] and [[jaggery]]. It is also sometimes served without ghee, especially as a diet for the [[Wrestling in India\|wrestlers]] sparring in the [[Akhara#Dangal\|dangal]] of [[akhara]]s.<ref name=jatsit>[https://www.dailyo.in/lifestyle/haryana-dangal-diwali-sweets-milk-laddoo-batasha-chhaas/story/1/13582.html Bite this! Festivals and the Sweet Haryanvi], [[DailyO]], 20 October 2016.</ref> It is usually served either with a tall glass of warm milk, [[lassi]], or with sour [[kadhi]].

	In [[Rajasthan]], churma is made in lots of variations. It is made by ~~either~~ mashing up [[roti]] made of either [[Pearl millet\|bajra]] (see [[pearl millet]]) or 'gehu' (see [[wheat]]) with Desi [[ghee]] and sugar ( shakkar / khand / bura / kasar ) or [[jaggery]] pieces. It is commonly eaten with [[kadhi]], [[~~Dal\|dahl~~]] ~~/ daal,~~ topped with ghee. 'Dade ka Churma' ~~or is~~ often called 'Rajasthani Churma' is a special kind of churma that is native to Rajasthan. It is made by sifting wheat flour, suji (see [[semolina]] ) and [[besan]]. ~~Then kneading~~ 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 ~~grinded~~ to a coarse powdery texture. Following ~~which~~, powdered sugar, cardamom and dry fruits are mixed in. It is a popular companion to the dish [[dal ~~baati~~]].<ref name=":0" /> and is eaten often at social events / ~~celebration,~~ served with ~~[[Dal\|dahl]]~~.		In [[Rajasthan]], churma is made in lots of variations. It is made by mashing up [[roti]] made of either [[Pearl millet\|bajra]] (see [[pearl millet]]) or [[Wheat\|gehu]] (see [[wheat]]) with [[Desi]] [[ghee]] and sugar ( shakkar / khand / bura / kasar ) or [[jaggery]] pieces. It is commonly eaten with [[kadhi]], [[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 by [[sifting]] wheat flour, [[Semolina\|suji]] (see [[semolina]] ) and [[Flour\|besan]] (see [[gram flour]]). They are [[Kneading\|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 bati]]<ref name=":0" /> and is eaten often at social events/celebrations and served with dal.

	==See also==		==See also==
	* [[Dal bati churma]]		* [[Dal bati churma]]
			* [[Katt Bafla]]

	==References==		==References==

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			{{Short description\|Indian dish}}
	{{Use dmy dates\|date=April 2019}}		{{Use dmy dates\|date=April 2019}}
	{{Use Indian English\|date=April 2019}}		{{Use Indian English\|date=April 2019}}
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	'''Churma wahi wala''' is a popular [[Haryana\|Haryanvi]], [[Rajasthani cuisine\|Rajasthani]], [[Bihari cuisine\|Bihari]],<ref>[https://books.google.co.uk/books?id=ObhhAAAAIAAJ&q=churma+bihar&dq=churma+bihar&hl=en&sa=X&ved=0ahUKEwjp1eHNs5PgAhWkThUIHVrZAZsQ6AEILTAB Bihar District Gazetteers: Patna (& suppl. 2 v.)(1971)]</ref> [[Cuisine of Uttar Pradesh\|Uttar Pradesi]], and [[Awadhi cuisine\|Awadhi]] delicacy from [[India]].<ref>{{cite book \| url=http://www.mdurohtak.ac.in/pdf/Food%20of%20Haryana%20The%20Great%20Desserts.pdf \| title=Food of Haryana: The Great Desserts \| first=Ashish \| last=Dahiya \| year=2013 \| isbn=((978-93-81818-13-5)) \| publisher=IHTM-MDU / MDU Rohtak \| access-date=7 April 2019 }}</ref><ref>[http://timesofindia.indiatimes.com/city/chandigarh/Churma-chutney-behind-exploits-of-Hry-players/articleshow/7012770.cms Churma, chutney behind exploits of Hry players]</ref> In Punjab, the dish is called churi.<ref>Aziz, Khursheed Kamal(2006) A Journey Into the Past: Portrait of a Punjabi Family, 1800-1970. Khursheed Kamal Aziz [https://books.google.co.uk/books?id=DCxuAAAAMAAJ&q=churi+roti+punjab&dq=churi+roti+punjab&hl=en&sa=X&ved=0ahUKEwjmqsLOspPgAhU1TBUIHVGxDWgQ6AEIPDAE]</ref> 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 [[roti]]s in ghee and [[jaggery]].~~		'''Churma wahi wala''' is a popular [[Haryana\|Haryanvi]], [[Rajasthani cuisine\|Rajasthani]], [[Bihari cuisine\|Bihari]],<ref>[https://books.google.co.uk/books?id=ObhhAAAAIAAJ&q=churma+bihar&dq=churma+bihar&hl=en&sa=X&ved=0ahUKEwjp1eHNs5PgAhWkThUIHVrZAZsQ6AEILTAB Bihar District Gazetteers: Patna (& suppl. 2 v.)(1971)]</ref> [[Cuisine of Uttar Pradesh\|Uttar Pradesi]], and [[Awadhi cuisine\|Awadhi]] delicacy from [[India]].<ref>{{cite book \| url=http://www.mdurohtak.ac.in/pdf/Food%20of%20Haryana%20The%20Great%20Desserts.pdf \| title=Food of Haryana: The Great Desserts \| first=Ashish \| last=Dahiya \| year=2013 \| isbn=((978-93-81818-13-5)) \| publisher=IHTM-MDU / MDU Rohtak \| access-date=7 April 2019 }}</ref><ref>[http://timesofindia.indiatimes.com/city/chandigarh/Churma-chutney-behind-exploits-of-Hry-players/articleshow/7012770.cms Churma, chutney behind exploits of Hry players]</ref> In Punjab, the dish is called churi.<ref>Aziz, Khursheed Kamal(2006) A Journey Into the Past: Portrait of a Punjabi Family, 1800-1970. Khursheed Kamal Aziz [https://books.google.co.uk/books?id=DCxuAAAAMAAJ&q=churi+roti+punjab&dq=churi+roti+punjab&hl=en&sa=X&ved=0ahUKEwjmqsLOspPgAhU1TBUIHVGxDWgQ6AEIPDAE]</ref><ref>{{Cite book\|last=Singh\|first=Birinder Pal\|title='Criminal' Tribes of Punjab\|publisher=Taylor & Francis\|year=2012\|isbn=9781136517860\|pages=70}}</ref> It is coarsely ground [[wheat]] crushed and cooked with [[ghee]] and [[sugar]].<ref name=":0">{{Cite book\|last=Hoskote\|first=Arunima\|title=Heirloom Treasures: The Cultural Tapestry of India\|publisher=Notion Press\|year=2020\|isbn=9781648996900\|pages=355}}</ref>

	~~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 [[Wrestling in India\|wrestlers]] sparring in the [[Akhara#Dangal\|danggal]] of [[akhara]]s.<ref name=jatsit>[https://www.dailyo.in/lifestyle/haryana-dangal-diwali-sweets-milk-laddoo-batasha-chhaas/story/1/13582.html Bite this! Festivals and the Sweet Haryanvi], [[DailyO]], 20 October 2016.</ref> It is usually served either with a tall glass of warm milk, [[lassi]], or with sour [[kadhi]].		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 [[Wrestling in India\|wrestlers]] sparring in the [[Akhara#Dangal\|danggal]] of [[akhara]]s.<ref name=jatsit>[https://www.dailyo.in/lifestyle/haryana-dangal-diwali-sweets-milk-laddoo-batasha-chhaas/story/1/13582.html Bite this! Festivals and the Sweet Haryanvi], [[DailyO]], 20 October 2016.</ref> 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~~ [[~~Calorie~~\|~~calories.~~]]		In [[Rajasthan]], churma is made in lots of variations. It is made by either mashing up [[roti]] made of either [[Pearl millet\|bajra]] (see [[pearl millet]]) or 'gehu' (see [[wheat]]) with Desi [[ghee]] and sugar ( shakkar / khand / bura / kasar ) or [[jaggery]] pieces. It is commonly eaten with [[kadhi]], [[Dal\|dahl]] / daal, topped with ghee. 'Dade ka Churma' or is often called 'Rajasthani Churma' is a special kind of churma that is native to Rajasthan. It is made by sifting wheat flour, suji (see [[semolina]] ) and [[besan]]. Then kneading 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 grinded to a coarse powdery texture. Following which, powdered sugar, cardamom and dry fruits are mixed in. It is a popular companion to the dish [[dal baati]].<ref name=":0" /> and is eaten often at social events / celebration, served with [[Dal\|dahl]].

	==See also==		==See also==
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{{Use dmy dates|date=April 2019}}
{{Use Indian English|date=April 2019}}
{{more citations needed|date=October 2014}}
{{Infobox food
| name = Churmaji
| image = Churma.JPG
| caption =Churmaji
| alternate_name =
| country = [[India]]
| region = [[Punjab]] [[Bihar]], [[Awadh]], [[Uttar Pradesh]], [[Rajasthan]], [[Haryana]]
| creator =
| course =
| served =
| main_ingredient = [[Bajri]]/[[wheat]], [[ghee]], [[jaggery]]
| variations =
| calories =
| other =
}}
'''Churma wahi wala''' is a popular [[Haryana|Haryanvi]], [[Rajasthani cuisine|Rajasthani]], [[Bihari cuisine|Bihari]],<ref>[https://books.google.co.uk/books?id=ObhhAAAAIAAJ&q=churma+bihar&dq=churma+bihar&hl=en&sa=X&ved=0ahUKEwjp1eHNs5PgAhWkThUIHVrZAZsQ6AEILTAB Bihar District Gazetteers: Patna (& suppl. 2 v.)(1971)]</ref> [[Cuisine of Uttar Pradesh|Uttar Pradesi]], and [[Awadhi cuisine|Awadhi]] delicacy from [[India]].<ref>{{cite book | url=http://www.mdurohtak.ac.in/pdf/Food%20of%20Haryana%20The%20Great%20Desserts.pdf | title=Food of Haryana: The Great Desserts | first=Ashish | last=Dahiya | year=2013 | isbn=((978-93-81818-13-5)) | publisher=IHTM-MDU / MDU Rohtak | access-date=7 April 2019 }}</ref><ref>[http://timesofindia.indiatimes.com/city/chandigarh/Churma-chutney-behind-exploits-of-Hry-players/articleshow/7012770.cms Churma, chutney behind exploits of Hry players]</ref> In Punjab, the dish is called churi.<ref>Aziz, Khursheed Kamal(2006) A Journey Into the Past: Portrait of a Punjabi Family, 1800-1970. Khursheed Kamal Aziz [https://books.google.co.uk/books?id=DCxuAAAAMAAJ&q=churi+roti+punjab&dq=churi+roti+punjab&hl=en&sa=X&ved=0ahUKEwjmqsLOspPgAhU1TBUIHVGxDWgQ6AEIPDAE]</ref> 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 [[roti]]s in ghee and [[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 [[Wrestling in India|wrestlers]] sparring in the [[Akhara#Dangal|danggal]] of [[akhara]]s.<ref name=jatsit>[https://www.dailyo.in/lifestyle/haryana-dangal-diwali-sweets-milk-laddoo-batasha-chhaas/story/1/13582.html Bite this! Festivals and the Sweet Haryanvi], [[DailyO]], 20 October 2016.</ref> 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 [[Calorie|calories.]]

==See also==
* [[Dal bati churma]]

==References==
{{reflist}}

{{Indian dishes|state=collapsed}}

[[Category:Indian desserts]]
[[Category:Rajasthani cuisine]]
[[Category:Rajasthani desserts]]

{{india-cuisine-stub}}