Roti Ki Churi | Neeti Malik

Roti Churi is a traditional Punjabi dish which is made in almost every Punjabi household as a breakfast or snack recipe.  Since it is made with leftover rotis, it comes together in a jiffy. It was and still is my go-to snack during those sudden hunger pangs.

I have many memories associated with this dish. My mother used to make it for me whenever I got home from school and also at times as a post play snack. I love having it piping hot. It is a rich dish but packed with energy and keeps us full for a longer time.

With all the ready to eat packed snacks available in abundance these days, traditional dishes like Roti Churi have become a rare occurrence. People prefer to binge on diet namkeens, cookies etc as snacks as they consider ghee, jaggery and flour to be full of calories and carbs. These ingredients are heavy, but home cooked food when eaten in moderation will only benefit us in the longer run.

I’ve shared this recipe because I want everyone to learn about this disappearing recipe, know its benefits and include Roti Churi in their diets.

Roti Churi

Method:

1. Take leftover rotis and break them into small pieces. Rotis made a day before work best for this recipe.
2. Add warm desi ghee to the pieces of roti and start crumbling it with your hands. We need to crumble it to small bits somewhat like a coarse powder.
3. Next, in a wok add room temperature desi ghee. Once hot, add a teaspoon of fennel seeds and sauté for a minute. We don’t need to brown the fennel seeds. Keep the flame low.
4. Add the crumbled roti to the wok and mix well. Fry the roti with fennel for 2-3 minutes on low flame.
5. Add crushed jaggery to the wok and mix.
6. During the entire cooking process keep the flame low. Continue cooking the Churi for another 5-7 minutes.
7. While cooking, the jaggery will melt and release water. We need to cook the Churi till the jaggery melts completely and coats the roti. 
8. After cooking for around 7 minutes the colour will change to a slightly darker brown and the mixture will turn sticky. This is a sign that Churi is ready.
9. Serve it warm or piping hot. It makes for an excellent breakfast or snack recipe.

Watch this recipe here – Roti Ki Curi

Neeti Malik is a nutritionist by education and a full time food blogger by passion and profession. She comes from a Punjabi family and she got deeply interested in food because of her parents who are great cooks. growing up, she would often help them in the kitchen whenever they cooked something new. She binged on cookery shows and read about food in magazines and newspapers. She went on to study Bachelor’s in Home Science and Master’s in Nutrition. Today, she uses her food knowledge to develop delicious and nutritious recipes with simple ingredients.

^{Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.}