Charda Suuraj

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Food

Churi Recipe

Churi is a traditional Punjabi dessert/sweet dish made with fresh roti by crumbling it with ghee & sugar. Traditional Churi is made by hand using only three ingredients. I will teach you the traditional method to make this dish. This is a dish mostly eaten for breakfast due to its high fat and starch content.

Ingredients

1 Roti

2 Tbsp. Ghee

1 Tbsp. Sugar

Optional: 1 Tbsp. Assorted Nuts (Cashews, Peanuts, Pistachios, and Coconut)

Method

  1. See Comprehensive Recipe for Roti. Make a slightly thicker than normal roti (i.e. about an eighth of an inch thick), cook over high heat until brown spots are formed and the roti has no dark areas (a darker area indicates rawness).
  2. Do not let the roti cool, transfer immediately to bowl and drizzle with ghee and sugar.
  3. Wait 1-2 minutes (do not wait longer than two minutes as cool roti will not make a proper churi), for the roti to cool enough to be to not burn your hands.
  4. It will still be uncomfortable to touch, however, now you can begin to use your hands to mash/crumble the roti as if you are making breadcrumbs.
  5. When roti and ghee are fully combined, and the roti resembles breadcrumbs, you can stop.
  6. Chop up the nuts roughly and mix into the Churi.
  7. Your Churi is ready to Serve.

Churi

Churi is a traditional Punjabi dessert/sweet dish made with fresh roti by crumbling it with ghee & sugar. Traditionally churi is made by hand, with only three ingredients. However here I will teach you two methods to make this dish, both the traditional and the hacked method. This is a dish mostly eaten for breakfast due to its high fat and starch content.
Course Breakfast, Dessert
Cuisine Pakistani
Keyword bread, Breakfast, Dessert, roti, Traditional
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1

Ingredients

  • 1 Roti
  • 2 Tbsp. Ghee
  • 1 Tbsp. Sugar
  • 1 Tbsp. Optional: Assorted Nuts Cashews, Peanuts, Pistachios, and Coconut

Instructions

  • See Comprehensive Recipe for Roti. Make a slightly thicker than normal roti (i.e. about an eighth of an inch thick), cook over high heat until brown spots are formed and the roti has no dark areas (a darker area indicates rawness).
  • Do not let the roti cool, transfer immediately to bowl and drizzle with ghee and sugar.
  • Wait 1-2 minutes (do not wait longer than two minutes as cool roti will not make a proper churi), for the roti to cool enough to be to not burn your hands.
  • It will still be uncomfortable to touch, however, now you can begin to use your hands to mash/crumble the roti as if you are making breadcrumbs.
  • When roti and ghee are fully combined, and the roti resembles breadcrumbs, you can stop.
  • Chop up the nuts roughly and mix into the Churi.
  • Your Churi is ready to serve.

Notes

See Comprehensive Recipe for Roti.

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