Ingredients with Measurements:
- 2 cups whole wheat flour
- 1/2 cup semolina
- 1/2 cup ghee
- 1/2 cup powdered sugar
- 1/4 tsp cardamom powder
- 1/4 tsp salt
- Water as needed
For Churma:
- 1 cup coarse wheat flour
- 1/2 cup ghee
- 1/2 cup powdered sugar
- 1/4 tsp cardamom powder
- 1/4 cup chopped almonds
- 1/4 cup chopped cashews
- 1/4 cup raisins
Special equipment needed:
- Rolling pin
- Deep frying pan
- Mixing bowl
- Wooden spoon
- Food processor or grinder
Step-by-step instructions:
1. In a mixing bowl, combine the whole wheat flour, semolina, ghee, powdered sugar, cardamom powder, and salt. Mix well.
2. Gradually add water to the mixture and knead into a smooth dough. Cover and let it rest for 15 minutes.
3. Divide the dough into equal-sized balls and roll them into puris.
4. Heat oil in a deep frying pan and fry the puris until they turn golden brown. Drain excess oil and set aside.
5. For the churma, grind the coarse wheat flour in a food processor or grinder.
6. In a separate pan, heat ghee and add the ground flour. Roast until it turns golden brown.
7. Add powdered sugar, cardamom powder, chopped almonds, cashews, and raisins to the pan. Mix well.
8. Remove from heat and let it cool.
9. Crush the mixture using a rolling pin or food processor until it turns into a coarse powder.
10. Serve the churma with the puris.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oil for frying: 350°F
Serving size:
4-6 people
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 50g
Protein: 8g
Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Semolina can be substituted with cornmeal.
- Ghee can be substituted with butter or oil.
- Powdered sugar can be substituted with regular sugar.
Variations:
- Add chopped pistachios or walnuts to the churma.
- Add saffron strands to the churma for a rich flavor.
- Add a pinch of baking soda to the puri dough for a softer texture.
Tips and tricks:
- Knead the dough well for a smooth texture.
- Roll the puris evenly for even cooking.
- Crush the churma coarsely for a crunchy texture.
Storage instructions:
Store the churma and puris separately in airtight containers. They can be stored for up to 2-3 days at room temperature.
Reheating instructions:
Reheat the puris in a preheated oven at 350°F for 5-7 minutes. The churma can be eaten as is.
Presentation ideas:
Serve the churma in a bowl and the puris on a plate. Garnish with chopped nuts and raisins.
Garnishes:
Chopped nuts and raisins
Pairings:
Churma puri can be paired with aloo sabzi (potato curry) or chana masala (chickpea curry).
Suggested side dishes:
- Raita (yogurt dip)
- Papad (crispy flatbread)
- Pickles
Troubleshooting advice:
- If the puris are not puffing up, the oil may not be hot enough.
- If the churma is too dry, add more ghee.
Food safety advice:
- Use fresh ingredients.
- Make sure the oil is hot enough before frying the puris.
Food history:
Churma puri is a traditional Rajasthani dish that is often served during festivals and special occasions.
Flavor profiles:
Sweet, nutty, and crunchy.
Serving suggestions:
Serve churma puri as a dessert or a snack.
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Region: Indian