Punjabi sweet crumbled roti (Choori)

Deceptively simple yet undoubtedly comforting – especially when there are memories attached – this traditional North Indian dish can be enjoyed as a dessert or a snack. Jasmeet Kaur from the SBS Punjabi team shares her mother's recipe.

Credit: Tammi Kwok

• serves

  2

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 cup (150 g) wheat flour (atta)
• ⅓ cup (80 ml) water
• 1 tbsp ghee
• 5 tsp brown sugar or any sugar you prefer

Instructions

1. To a medium bowl, add the wheat flour. Gradually add in the water while mixing it into the flour. Knead the dough well, until it does not stick and your hands come away clean.
   
2. Divide the dough into 4 portions. Roll the dough into flat rounds, using a light dusting of extra flour to help prevent sticking, if required.
   
3. Heat a medium large non-stick pan over medium heat. Cook the roti for 2-3 minutes on both sides, until golden brown and cooked through. Repeat for all 4 rotis and set aside until just cool enough to handle.
   
4. Meanwhile, add ghee and sugar to a medium bowl. Crumble over the freshly made rotis and mix well together, crumbling and squeezing as you go. Serve warm.

Note:

• You can also use wholewheat frozen roti from the supermarket. Simple cook the roti as per packet instructions, then continue to crumble and mix the roti with the ghee and sugar.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.