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|Place of origin||India|
|Region or state||Bihar, Awadh, Uttar Pradesh, Rajasthan, Haryana|
|Main ingredients||Bajri/wheat, ghee, jaggery|
Churma is a popular Haryanvi, Rajasthani, Bihari, Uttar Pradesi, and Awadhi delicacy from India. In Punjab, the dish is called churi. 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.
More desi or traditional version of churma called choorma is very popular in Haryana. Choorma is made by mashing up wheat flour 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. It is usually served either with a tall glass of milk or with sour kadhi.
- 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 Check
|isbn=value: checksum (help). Retrieved 7 April 2019.
- 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
- Bite this! Festivals and the Sweet Haryanvi, DailyO, 20 October 2016.
- Tarla Dalal (April 2002). Rajasthani Cookbook. p. 9. ISBN 9788186469668.
- Mrs. Raj Kamo (17 June 2014). The 2nd Plate No Bite Wasted. Partridge India. p. 39. ISBN 978-1-4828-3327-0.
- Ranveer Brar. "Bajre Ka Churma". Livingfoodz.com.
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