Churma Pockets Snack Recipe: Churma Pockets is a snack that combines the traditional taste and modern presentation of Rajasthani churma. It looks attractive, tastes delicious and goes perfect with tea. The special thing is that making it is not at all difficult. You can prepare it with simple ingredients like wheat flour, semolina, ghee, sugar and dry fruits and serve it to guests. Not only this, you can also make churma pockets on occasions like festivals and parties. So let us know how to make it.
How to make Churma Pockets
Ingredients for Churma Pockets-
For Churma Mix
250 grams coarse wheat flour
75 grams semolina
65 ml melted ghee
30 ml almonds (chopped)
3 cardamom powder
75 grams sugar (ground)
ghee for frying
for dough
2 cups flour
1 tsp celery
1 tsp salt
6 tbsp ghee (about 50 grams)
water as per need
Method to make Churma Pockets-
Step 1: Prepare the Dough
Add flour, celery, salt and ghee in a large bowl and mix well. Mash the mixture with your fingers so that it looks like breadcrumbs. Press a little mixture in your hand and test; if it holds its shape then the mixture is correct. Now add 7-8 spoons of water slowly and knead the dough. If the dough seems dry, add 1–2 more tablespoons of water. The dough should be hard and tight, not soft. Cover the dough with a wet cloth and keep it for 30 minutes. If the dough seems sticky then add a little more flour and knead it again. Now divide the dough into 6-7 equal parts and make round balls.
Step 2: Prepare Churma Mix
Mix wheat flour, semolina and melted ghee in a bowl. Add about ¼ cup of water and knead a stiff dough. Divide it into 8 parts. Flatten each portion slightly and deep fry in ghee until it turns golden brown. When it cools down, grind them all coarsely in the mixer. Add almonds, cardamom powder and powdered sugar to it. Mix it well and prepare churma stuffing.
Step 3: Make Pockets
Roll each dough ball like a small puri. Place the churma mix in the middle and fold the edges to form a pocket. Seal well so that it does not open while frying.
Step 4: Fry the Pockets
Heat ghee in a pan. Fry the prepared pockets on medium flame until they turn golden brown. Serve hot, crunchy, mildly sweet and extremely tasty.
