INGREDIENTS TO MAKE DOUGH
- 1 cup flour
- ½ tsp salt
- 1 tsp oil
- Water
- Wheat flour for dusting
OR
- 2-3 cups of cornflakes
INGREDIENTS FOR JAGGERY SYRUP
- 1-2 cup jaggery
- ¼-½ cup water
- ¼ cup peanuts, roasted and cooled
- ¼ cup toasted cashews
- 2 tsp sesame seeds
- 1 tsp grated ginger
- ½ tsp saunth powder
- 1 tsp red chilli powder
INSTRUCTIONS
- Make a stiff dough adding water a little at a time.
- Add oil in the end.
- Divide dough into small balls (15).
- Using flour roll out each ball as thin as possible.
- Heat oil to deep fry.
- Fry puris on medium flame, pressing it to fry evenly.
- Fry until golden and crispy on both sides.
- Drain and place on kitchen towel to absorb excess.
- Break and crush all pooris in small pieces in a bowl.
- This is for Churmo with fried Rotis.
- In a pan add jaggery.
- Add ¼ cup water.
- Cook on medium flame.
- Let it boil for 10 mins, the syrup becomes sticky and thick. Stir continuously.
- Add peanuts, sesame seeds, ginger, chilli powder and cornflakes (crushed rotis).
- Mix well and switch off the flame.
- Keep stirring.
- Transfer Churmo onto a parchment paper-lined tray.
- Press with a spoon to set and cover on all sides.
- Let Churmo cool down completely.
- After around 30 mins your Churmo is ready to be enjoyed.
