Punjabi Choori Recipe (Sweet Crumbled Rotis)
Punjabi Choori Recipe is a traditional sweet made out of leftover parathas or rotis by crumbling and pounding them coarsely and stir frying them with ghee, sugar, dry fruits and nuts. This is specially given to young kids in the winter season as ghee is known to warm the body and keep young ones from catching cold. This Punjabi style sweet crumbled dessert is also a great way to use up leftover rotis the next day. You can even eat Punjabi Choori as an indulgent mid morning snack with a glass of milk or pack it for your kid’s snack box.
Some other popular winter recipes known to help the body cope with dipping temperatures are:
20 M
10 M
30 M
4 Servings
Ingredients
- 4 Tawa Paratha , leftover or fresh
- 2 teaspoons Ghee
- Mixed nuts , like cashew and almonds, chopped finely
- 2 tablespoons Sugar , or grated jaggery
How to make Punjabi Choori Recipe (Sweet Crumbled Rotis)
To begin making the Punjabi Choori Recipe, first break the paranthas in small pieces, by shredding it with your hands.
Then place it in a mortar and pestle and further pound it into a coarse crumbly mixture. This can also be done in a chopper or food processor.
In a kadhai, warm some ghee and roast the dry fruits for about 2 minutes till fragrant and nutty.
Add the crumbled roti powder to the ghee and nuts. Saute together for 2-3 minutes.
Switch off the flame at this point and add the sugar or jaggery powder. Toss it all together for a couple of minutes till incorporated.
Turn off the heat, transfer into a bowl and serve the Punjabi Choori recipe warm with a glass of milk.
Monika Manchanda
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.
