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Makki Di Roti Di Churi (Cornmeal Flatbread Crumble)

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

Preparation Time: 15 minutes

Cooking Time: 20 minutes


Ingredients and Quantity:

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

Lukewarm water- as required to knead the dough

Jaggery ,grated -1 cup

Fennel seed , lightly toasted and powdered-1/2 tsp.

Cashew nuts ,lightly toasted & chopped- 1 tbsp.

Almonds, lightly toasted & chopped-1 tbsp.

Pistachio nuts, lightly toasted & chopped-1 tbsp.

Desi ghee-2 tbsp. + 2 tbsp.

Raisins -1 tbsp

For the Dusting:

Makki Ka Atta (Cornmeal) – as required

For the Sprinkling:

Mixed nuts, chopped-1 tbsp.


Heat a non-stick tawa.

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

Divide into equal portions.

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.

Bake the roti on the tawa on low heat.

Apply ghee and break / crush into very small pieces.

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

Now add the grated jaggery and mix well.

Add fennel seed powder and coarsely ground nuts.

Mix well.

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.

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