Churma

By Khushboo Batra  |  3rd Sep 2018  |  
5 from 1 review Rate It!
  • Photo of Churma by Khushboo Batra at BetterButter
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

1

1

About Churma Recipe

leftover chapati used to make tasty churma children liked too much

Churma, a deliciously amazing recipe to treat your family members. This recipe of Churma by Khushboo Batra will definitely help you in its preparation. Surprisingly the preparations for Churma can be done within 10 minute. Isn't it interesting. Also, the time taken for cooking Churma is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Churma can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Churma is just too tempting. Cooking Churmaat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Churma is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe of Churma from Better Butter.

Churma

Ingredients to make Churma

  • 4 leftover chapati
  • sugar as per taste
  • 100 gram ghee
  • 2 tablespoon desiccated coconut
  • 1/2 tsp green cardamom powder
  • 2 tbs chopped dry fruits

How to make Churma

  1. cut the chapati in strips
  2. take a wok put ghee on low flame fry chapati strips on medium flame till golden color
  3. now let it break and grind in mixer make a fine powder
  4. add sugar and desiccated coconut powder, cardamom powder, and chopped dry fruits
  5. churma is ready enjoy in evening snakes or morning breakfast

My Tip:

Use dry chapati for Making churma

Reviews for Churma (1)

Shelly Sharma2 years ago

I will surely try this.
Reply
Khushboo Batra
2 years ago
Thanku

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