Atte Gur Ki Churi  | Churma Recipe

Atte Gur Ki Churi  | Churma Recipe | How to make Sindhi Gur ji Choori | Whole wheat Crumble with Jaggery | Make Churi at Home with step by step instructions and video

Atte Gur Ki Churi  | Churma Recipe is a traditional offering on auspicious occasions among Sindhi community. Made with a few ingredients, this sweet is wholesome and delicious.

Dumplings or muthiyas are made from wholewheat flour, oil and water. These are fried and then crumbled and mixed with melted jaggery.

Simple, isn’t it? But in past, the traditional method of crumbling the fried wholewheat muthiya with mortar and pestle, was a bit tedious. Blenders and mixers have undoubtedly simplified the work of making the crumble.

There are variations of this churma, such as use of sugar or jaggery powder. More sweets using whole wheat flour are

Mitho Lolo

Wholesome Nan Khatai

Churi Laddu

Why should you make Atte Gur ki Choori

• Celebrates traditional and cultural flavours
• Few ingredients required
• Tasty and wholesome

What is Churma

Churma or Choori is a traditional sweet crumble made with whole wheat flour, jaggery or sugar and ghee (clarified butter) Generally, this sweet is made as on offering(prasad) during festivities.

Firstly, fist shaped muthiyas are made from the dough made with whole wheat flour, oil and water. Alternatively, one can roll out the dough, cut into pieces and fry. Then, it is ground to a crumble and mixed with melted jaggery.

A similar crumble or churma is an integral element in traditional Rajasthani Dal Bati Churma.

Perhaps you maybe interested in some more sweets recipes on this blog. Have a look:

Til ki Burfi , Gajar ka Halwa, Sabudana Kheer, Gajjar ke Roll with Basundi, Exotic Gulab Jamun

Ingredients

For Measurements refer to the RECIPE CARD further below.

Crumble:

• Whole wheat flour– Use good quality whole wheat flour.
• Water- for making dough
• Oil – Used as shortening (moyan) and as a frying medium. If desired you could use ghee for shortening

To Melt Jaggery

• Ghee
• Jaggery
• Water – Just 1 to 2 tsp

How To Make Crumble with Step by Step instructions

Make Muthiya for Churi/Churma/Choori

1. Firstly, take flour in a mixing bowl.

2. Secondly, to this , initially add ¼ cup oil and mix it well into the flour. Add more oil, one tablespoon at a time to get a crumbly texture. When you finally press in your fist it should bind or hold itself together. (Maximum quantity of oil for shortening should be one-fourth to one-third cup. Varies upon flour brands)

3. Now add water a little at a time, to make a firm and stiff dough. You do not have to knead like roti dough.

4. Finally, cover the dough and let it rest for 10 minutes or so.

5. After ten minutes, once the dough has rested, take small portions of dough and press in your fist, just like a muthiya. Make similar muthiyas from the entire dough.

Fry Muthiya

6. In the meanwhile, heat oil in a kadai.

7. Now fry the muthiyas in moderately hot oil till golden brown and crisp. Do not rush through this step. The muthiyas must be cooked nicely from inside. So be patient while frying them in moderately hot oil.

8. You may need to flip them two or three times so that they are browned evenly from all sides.

9. Once they are fried nicely, remove them and proceed with next batch.

How to make crumble for Churi/Churma/Choori

10. After frying all the muthiyas, let them cool a bit.

11. Break the muthiyas by hand or use a mortar pestle. You may even grind the muthiyas with a mortar and pestle to make a crumble. I used mortar and pestle to break into pieces. Then I transferred these smaller bits into an electric chopper to make a crumble.

Melt Jaggery and mix with Crumble

12. Heat ghee and jaggery in a pan. Add a teaspoon or two of water. Heat on low to medium flame till jaggery melt.

13. Once jaggery melts, pour this mixture over the crumble. Melting jaggery is the traditional method. Alternatively, you may mix jaggery powder with crumble. And then add hot ghee and mix.

14. Mix well so that jaggery is incorporated uniformly into the entire crumble. Slight adjustments in the quantity of jaggery maybe required for sweetness as per your preference.

Now churma / choori is ready for the festivities and celebration. Enjoy!

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What to serve with

Serve this Churma with papad and Kadak Chai, Kaju Katli or alongside Sindhi Kadhi Chawal.

Tips for perfect Sindhi Churi recipe

• You may use sugar instead of jaggery.
• Melting jaggery is the traditional method. Alternatively, you may mix jaggery powder with crumble. And then add hot ghee and mix.
• The wholewheat flour muthiyas must be nicely cooked, crisp and brown.
• If using a mortar and pestle for grinding, then you will have to sieve and grind in stages to get a fine crumble.
• Traditionally, no flavoring like cardamom is added. It is just the simple flavors of ghee and jaggery. So use good quality jaggery and ghee. Home made ghee is a great option

FAQ

Why is the Churi not crisp

Maybe the fried muthiyas are not cooked well from inside, or if you have added too much water to the melted jaggery. In case it is too soft, then take the crumble in a kadai or pan. Slightly heat the kadai on low flame. Mix the crumble so that the entire crumble is heated. Avoid heating excessively. After a few minutes turn off the flame. This should help.

Can I use jaggery powder instead of melting jaggery

Yes, you may. Mix desired quantity of jaggery powder with crumble. And then add hot ghee and mix.

Recipe Card

Atte Gur Ki Churi  | Churma Recipe

Atte Gur Ki Churi  | Churma Recipe is a traditional sweet crumble made with whole wheat flour, jaggery or sugar and ghee (clarified butter) Generally this sweet is made as on offering(prasad) during festivities. Fist shaped muthiyas are made from the dough made with whole wheat flour, oil and water. Alternatively the dough may be rolled out, cut into pieces and then fried. These are then ground to a crumble which is mixed with melted jaggery.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Dessert

Cuisine Indian, Sindhi Cuisine

Servings 8 people

Ingredients

  

1 cup =250ml

For crumble:

• 2 cup whole wheat flour atta 300 gm
• 1/3 cup oil for shortening
• Water for making dough
• Oil for frying

For Melting Jaggery

• 1/4 cup ghee
• ½ cup jaggery 150 gm between 1/2 to 3/4 cup;
• 1-2 tsp water

Instructions

 

Make Muthiya for Churi/Churma/Choori

• Firstly, take whole wheat flour in a mixing bowl.
• To this, initially add ¼ cup oil and mix it nicely into the flour. Then add more oil, one tablespoon at a time to get a crumbly texture. When you press in your fist it should bind or hold itself together. (Maximum quantity of oil for shortening should be ¼ to 1/3 cup. Varies upon flour brands)
• Now add water a little at a time, to make a firm and stiff dough. You do not have to knead like dough for roti.
• Cover the dough and let it rest for 10 minutes or so.
• Once the dough has rested, take small portions of dough and press in your fist, just like a muthiya. Make similar muthiyas from the entire dough.

Fry Muthiya

• In the meanwhile, heat oil in a kadai.
• Now fry the muthiyas in moderately hot oil till golden brown and crisp. Do not rush through this step. The muthiyas must be cooked nicely from inside. So be patient while frying them in moderately hot oil.
• You may need to flip them two or three times so that they are brown evenly from all sides.
• Once they are fried nicely, remove them and fry the next batch.

How to make crumble for Churi/Churma/Choori

• After frying all the muthiyas, let them cool a bit.
• Break the muthiyas by hand. You may even grind the muthiyas with a mortar and pestle to make a crumble. I used mortar and pestle to break into pieces. Then I transferred these smaller bits into an electric chopper to make a coarse crumble.

Melt Jaggery and mix with Crumble

• Heat ghee and jaggery in a pan. Add a teaspoon or two of water. Heat on low to medium flame till jaggery melts.
• Once jaggery melts, pour this mixture over the crumble. Melting jaggery is traditional method. Alternatively, you may mix jaggery powder with crumble. And then add hot ghee and mix.
• Mix well so that jaggery is incorporated uniformly into the entire crumble. Slight adjustments in the quantity of jaggery maybe required for sweetness as per your preference.
• Now churma / choori is ready for festivities and celebration.

What to serve with

• Serve this Churma with papad and Kadak Chai or alongside Sindhi Kadhi Chawal

Video

Atte Gur Ki Churi | Churma Recipe | How to make Sindhi Gur ji Choori

Notes

• You may use sugar instead of jaggery.
• Melting jaggery is the traditional method. Alternatively, you may mix jaggery powder with crumble. And then add hot ghee and mix.
• The wholewheat flour muthiyas must be nicely cooked, crisp and brown.
  If using a mortar and pestle for grinding, then you will have to sieve and grind in stages to get a fine crumble.
• Traditionally, no flavoring like cardamom is added. It is just the simple flavors of ghee and jaggery. So use good quality jaggery and ghee. Homemade ghee is a great option

Keyword Atte gur ki choori, Atte Gur Ki Churi, choori recipe, Churi recipe, Churma recipe, how to make choorma, How to make Churma, How to make Sindhi Gur ji Choori

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