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Roti Ki Churi: Salty Crumbled Roti Recipe

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Roti Ki Churi: Salty Crumbled Roti

Roti Ki Churi: Salty Crumbled Roti

What Is a Roti Churi?

A roti churi is an Indian dish in which a roti is crumbled and then mixed with a few additional ingredients. In the Punjab region of India, there are two types of roti churis: sweet and salty. Today, I am sharing the salty version.

Traditionally, roti churi was prepared for children who were fussy eaters, as well as the aged—especially those who had a weak digestive system or no teeth. The dish is soft and easily chewable, and the nutritional value was easily increased by adding desi ghee and either sugar or salt.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

1 serving

Ingredients

  • atta (wheat flour dough), enough for 1 roti
  • 3 tbsp homemade white butter or desi ghee (clarified butter)
  • 1 to 2 pinches salt
  • 1/4 tsp ajwain (carom seeds)
  • 1/4 tsp black pepper powder
  • a little desi ghee, for brushing the skillet

Instructions

  1. Roll out the atta to make a roti.
  2. Heat a tawa (skillet) on low heat. When hot, raise the heat to medium and brush a little desi ghee over it. Place the roti in the tawa. Cook the roti by flipping frequently until it is well cooked on both sides.
  3. Transfer the hot roti to a plate. Add 3 tbsp homemade white butter or desi ghee over it followed by the ajwain and black pepper powder. You can use amul butter, if you wish, but in that case skip the salt.
  4. Pick up the outer edges of the hot roti, bring over the top and simultaneously start crumbling it into smaller pieces until the entire roti is crumbled into tiny bits.
  5. Serve immediately.

Roti Ki Churi: Salty Crumbled Roti Recipe

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 22, 2020:

Thank you, Peggy. I am glad you liked the dish.

Peggy Woods from Houston, Texas on July 22, 2020:

It is always fun learning about foods from different cultures. Thanks for sharing your recipe that children enjoy as well as others. I see from the comments that several others enjoyed this recipe, or ones like it when they were children.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 29, 2020:

Glad you remember it most of us of our generation have had it. Thank you for watching the video as well, Ruchira.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 29, 2020:

Thank you, Devika.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 29, 2020:

Thank you, Pamela.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 29, 2020:

Thank you, Miekabagh.

Ruchira from United States on April 29, 2020:

I used to have this as a kid. Your recipe made me go back in memory of the good old days. Thank you for the youtube recipe too. Will give it a try.

Devika Primić from Dubrovnik, Croatia on April 29, 2020:

I like the creative ideas you add to your recipes. A way to add taste to foods with the unique spices.

Pamela Oglesby from Sunny Florida on April 29, 2020:

I would like to try this dish. It looks very good, Rajan.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on April 29, 2020:

Hello Rajah, thanks for sharing. As the meal is a local or traditional, my pleasure reading and noting.

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