Churma
Coarse wheat or millet crushed with ghee and sugar or jaggery
Churma is a sweet, crumbly mixture made from crushed wheat or millet roti, ghee, and sugar or jaggery, enjoyed in several northern Indian states. It is especially popular in Rajasthan, Haryana, Bihar, Uttar Pradesh, and Punjab, where it is sometimes called churi. Churma is often served with dal or kadhi, and is a key part of festive and social meals.
- Made by crushing roti and mixing with ghee and sugar or jaggery
- Essential part of the Rajasthani dal bati churma meal
- Known as churi in Punjab
- Often served at festivals and social gatherings
- Can be made with wheat or pearl millet
What is Churma?
Churma is a sweet, coarse mixture made by crushing or grinding roti (unleavened flatbread) made from wheat or pearl millet. The crushed bread is combined with ghee (clarified butter) and sweetened with sugar or jaggery, sometimes with cardamom and dry fruits added for extra flavor. The result is a crumbly, rich dish that can be shaped or left loose. It is often golden in color and has a nutty, buttery aroma from the ghee.
Where does Churma come from?
Churma is rooted in the food traditions of northern India, especially Rajasthan, Haryana, Punjab, Bihar, Uttar Pradesh, and Awadh. Its preparation varies by region, reflecting local grains and customs. In Rajasthan, churma is closely linked to the meal dal bati churma, a celebrated combination at social gatherings. The dish has long been enjoyed both as an everyday sweet and at festive events, and in Punjab it is known as churi.
How is Churma made?
To make churma, roti is first prepared from wheat or pearl millet. In some versions, the dough is enriched with ghee and milk, shaped into small balls, and fried until golden. The cooked bread is then cooled and crushed or ground into coarse crumbs. Ghee and sweeteners like sugar or jaggery are mixed in, along with cardamom and dry fruits if desired. The mixture can be served as is or molded into shapes.
How and when is Churma eaten?
Churma is typically served alongside dal (spiced lentils), kadhi (yogurt-based curry), or as part of the classic dal bati churma meal. It is eaten at lunch or dinner, especially during social or festive occasions. In Haryana, it may be paired with milk or lassi (a yogurt drink), and sometimes served without ghee for wrestlers. Churma is enjoyed both at home and at gatherings, often topped with extra ghee.
Kinds of Churma
Many regional versions of churma exist. In Rajasthan, 'Dade ka Churma' uses wheat flour, semolina, and gram flour, with the dough fried before crushing. In Haryana, churma is made by mashing roti with ghee and jaggery, while in Punjab, churi is a similar preparation. Sweeteners can vary between sugar and jaggery, and some recipes include cardamom or dry fruits for added flavor.
What Churma means
Churma holds a special place in northern Indian celebrations and feasts, especially in Rajasthan where it is a key part of festive meals and social gatherings. It is commonly served at events and alongside dal bati, symbolizing hospitality and abundance. In Haryana, it is even adapted for wrestlers, reflecting its role in both daily and special diets.
Questions people ask about Churma
What is churma made of?
Churma is made from crushed roti (flatbread) prepared with wheat or pearl millet, mixed with ghee and sweetened using sugar or jaggery. Some versions add cardamom and dry fruits for extra flavor.
Where does churma come from?
Churma is a traditional dish from northern India, especially Rajasthan, Haryana, Punjab, Bihar, Uttar Pradesh, and Awadh. Each region has its own way of preparing it.
How is churma usually served?
Churma is often served with dal (spiced lentils), kadhi (yogurt curry), or as part of the dal bati churma meal. It may also be enjoyed with milk or lassi, especially in Haryana.
Is churma vegetarian?
Yes, churma is vegetarian. It is made from grains, ghee, and sweeteners, with no meat or fish.
What are some variations of churma?
Variations include using wheat or pearl millet, sweetening with sugar or jaggery, adding cardamom or dry fruits, and different preparation methods like frying the dough balls before crushing them.
Good reading and sources
The facts on this page come from the Wikipedia article "Churma", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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