Makki Di Roti Di Churi - By Chef Reetu Uday Kugaji

Lip-smacking crumble prepared with Baked Cornmeal Flatbread broken / crushed into small pieces, loads of desi ghee, grated jaggery, coarsely grounded mixed nuts, raisins, flavoured with lightly toasted fennel seed powder. Prepare this crumble (Churi) especially in winters to keep yourself warm and healthy.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients:

Makki (Makkai) Ka Atta (Cornmeal) - 2 cups

Lukewarm Water - As Required

Grated Jaggery - 1 cup

Lightly Toasted and Powdered Fennel Seed - 1 tsp

Lightly Toasted and Chopped Cashew Nuts - 1 tbsp

Lightly Toasted and Chopped Almonds - 1 tbsp

Lightly Toasted and Chopped Pistachios - 1 tbsp

Desi Ghee - 2 tbsp + 2 tbsp

Raisins - 1 tbsp           

For Dusting

Makki Ka Atta (Cornmeal) - As Required

For Sprinkling

Chopped Mixed Nuts - 1 tbsp

Method:

1. Heat a non-stick tawa.

2. Put the cornmeal in a glass bowl; add lukewarm water a little at a time and knead.

3. Divide into equal portions.

4. Place a ball of dough on the rolling board (chakla) and dust it with the makki ka atta; flatten the roti with your palm and fingers.

5. Bake the roti on the tawa on low heat.

6. Break / crush into very small pieces.

7. Add fennel seed powder.

8. Heat ghee in a small pan. Add the raisins and once they swell up, pour over the roti.

9. Now add the grated jaggery and mix well.

10. Add the coarsely grounded mixed nuts.

11. Mix well.

12. Serve the churi, sprinkled with chopped nuts.

Chef Tips:

1. You may add Desi Khand, instead of grated Jaggery.

2. You may prepare variations in churi by keeping all the ingredients same and by replacing Makki Ki Roti with Bajre Ki Roti ,Whole Wheat Flour Rotis or Multigrain Flour Rotis and the list is endless.

3. You may prepare Churi with leftover rotis too.