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Churma: Difference between revisions
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{{Short description|Indian dish}} | |||
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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]]. | '''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> | ||
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]] | 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== | ||
Latest revision as of 21:54, 10 August 2021
 | This article needs additional citations for verification. (October 2014) |
 Churmaji | |
| Place of origin | India |
|---|---|
| Region or state | Punjab Bihar, Awadh, Uttar Pradesh, Rajasthan, Haryana |
| Main ingredients | Bajri/wheat, ghee, jaggery |
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][5] It is coarsely ground wheat crushed and cooked with ghee and sugar.[6]
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 wrestlers sparring in the danggal of akharas.[7] 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 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, 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.[6] and is eaten often at social events / celebration, served with dahl.
See also[edit]
References[edit]
- ↑ Bihar District Gazetteers: Patna (& suppl. 2 v.)(1971)
- ↑ Dahiya, Ashish (2013). Food of Haryana: The Great Desserts (PDF). IHTM-MDU / MDU Rohtak. ISBN 978-93-81818-13-5. Retrieved 7 April 2019.
{{cite book}}: CS1 maint: ignored ISBN errors (link) - ↑ Churma, chutney behind exploits of Hry players
- ↑ Aziz, Khursheed Kamal(2006) A Journey Into the Past: Portrait of a Punjabi Family, 1800-1970. Khursheed Kamal Aziz [1]
- ↑ Singh, Birinder Pal (2012). 'Criminal' Tribes of Punjab. Taylor & Francis. p. 70. ISBN 9781136517860.
- ↑ 6.0 6.1 Hoskote, Arunima (2020). Heirloom Treasures: The Cultural Tapestry of India. Notion Press. p. 355. ISBN 9781648996900.
- ↑ Bite this! Festivals and the Sweet Haryanvi, DailyO, 20 October 2016.
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