Roti Churma Recipe (Sindhi Kutti)– Roti Churma or Sindhi Kutti is a popular and traditional Sindhi breakfast delicacy made with crumbled roti, ghee, and sugar.
Sindhi Kutti is called roti churma as we make it by crushing hot roti with a rolling pin and then crumble it with our hands to be mixed with melted ghee and sugar.
Churma recipe is a popular sweet of Rajasthan which is made by crushing the fried or baked wheat flour batis and then mixed with powdered sugar and ghee. Kutti or bhori is a sindhi roti churma made with wheat flour roti instead of bati. Rajasthani churma and Roti Churma (sindhi kutti), both are traditional dishes.
Bhori or Kutti or roti churma is served with papad or poppadum and can be eaten as it is also. Roti Churma or Bhori or kutti is a traditional dish and you will see a distinct love for this Sindhi recipe among grandparents of the Sindhi households and it is fed to toddlers also as the crumbled roti with ghee becomes very soft and small kids can easily eat it and they like it because of the sweet taste. Kutti was my Nani’s favorite dish.
Roti Churma (Kutti) is an easy-to-make Indian breakfast recipe as the time to make the dish is 15 minutes only. It not only gives you energy but also satisfies your sweets craving. Kutti is a simple food item that needs fewer ingredients which are easily available in the pantry. Enjoy it in your breakfast or as a sweet dish with your meal.
You can check some more delicious recipes post along with this post of Roti Churma Recipe
How to Make Roti Churma
- Firstly, take 1/2 cup wheat flour in a bowl.
2. Knead the flour into a dough. I have used approximately 1/4 cup water for kneading.
3. Rest the dough for a few minutes, finish it with 1/2 tsp oil to turn into a smooth dough. Make 2 balls out of it and flatten them.
4. Roll out the ball into a small circle, spread 1/2 tsp ghee, and sprinkle a pinch of cardamom powder on it.
5. Close the edges and make a flattened ball out of it again.
6. Roll it into a circle and transfer it to a medium-hot tawa or griddle.
7. Roast the roti on both sides till done. Repeat the process for the next dough ball also.
8. Once roasted, transfer both the ghee rotis to a rolling board and crush the hot rotis with a rolling pin.
9. We can crush the ghee rotis randomly, without worrying about the shape.
10. Now tear the crushed rotis into small pieces with the help of our hands. Further, add 2 tbsp sugar to the crumbled roti.
11. Heat some ghee in a pan.
12. Add 1.5 tbsp melted ghee to the crumbled roti and mix with hands so that sugar, roti, and ghee are combined well.
You can increase the ghee quantity as per your liking.
Easy and tasty Roti Churma or Sindhi Kutti is ready. As such it does not need any garnishing but if you want you can sprinkle 1/2 tsp sugar on it for garnishing.
In this bhori (Sindhi Kutti) recipe
1. Add Sugar granules instead of powdered sugar as they give a nice crunch to the roti churma or kutti.
2. Make sure to add the ghee inside the roti also as it will make the roti soft from inside and melted ghee addition from outside give a good sheen and taste to the bhori.
3. Traditionally Kutti or roti churma is eaten as a breakfast item in Sindhi families. However, you can serve it as a sweet dish with the meal also.
Difference between Rajasthani Churma and Sindhi Roti Churma
1. Sindhi Roti churma or kutti is made with wheat flour roti whereas Rajasthani churma is made with wheat flour bati which is either baked or deep-fried.
2. Usually powdered sugar is added to Rajasthani Churma for the sweetness whereas Sindhi roti churma has sugar granules giving a nice crunchy bite to the kutti.
3. Rajasthani Churma has fine consistency due to grinding of batis but sindhi churma has some texture as the rolling pin crushed roti is crumbled or torn with hands.
Recipe Card for Roti Churma Recipe (Sindhi Kutti)
Roti Churma Recipe (Sindhi Kutti)
Equipment
- Griddle OR tawa
- Mixing bowl
Ingredients
For dough
- 1/2 cup whole wheat flour
- 1/4 cup water
- 1/2 tsp oil
For ghee roti
- prepared dough
- 1 tsp ghee
- 2 pinch cardamom powder
For Roti Churma
- prepared ghee roti
- 2 tbsp sugar
- 1.5 tbsp ghee (clarified butter)
- 1/2 tsp sugar for garnishing (optional)
Instructions
Making dough
- Firstly, take 1/2 cup wheat flour in a bowl.
- Knead the flour into a dough. I have used approximately 1/4 cup water for kneading.
- Rest the dough for a few minutes, finish it with 1/2 tsp oil to turn into a smooth dough. Make 2 balls out of it and flatten them.
Making ghee roti
- Roll out the ball into a small circle, spread 1/2 tsp ghee, and sprinkle a pinch of cardamom powder on it.
- Close the edges and make a flattened ball out of it again.
- Roll it into a circle and transfer it to a medium-hot tawa or griddle.
- Roast the roti on both sides till done. Repeat the process for the next dough ball also.
Making roti churma (sindhi kutti)
- Once roasted, transfer both the ghee rotis to a rolling board and crush the hot rotis with a rolling pin.
- We can crush the ghee rotis randomly, without worrying about the shape.
- Now tear the crushed rotis into small pieces with the help of our hands. Further, add 2 tbsp sugar to the crumbled roti.
- Heat some ghee in a pan.
- Add 1.5 tbsp melted ghee to the crumbled roti and mix with hands so that sugar, roti, and ghee are combined well. You can increase the ghee quantity as per your liking.
- Easy and tasty Roti Churma or Sindhi Kutti is ready. As such it does not need any garnishing but if you want you can sprinkle 1/2 tsp sugar on it for garnishing.
Notes
- Add Sugar granules instead of powdered sugar as they give a nice crunch to the roti churma or kutti.
- Make sure to add the ghee inside the roti also as it will make the roti soft from inside and melted ghee addition from outside give a good sheen and taste to the bhori.
- Traditionally Kutti or roti churma is eaten as a breakfast item in Sindhi families. However, you can serve it as a sweet dish with the meal also.
