Whole Wheat Flour/Aata- 3 Cups
Ghee/clarified butter – 5-6 Tbsp (to knead the dough/moyen)
Powdered Sugar/ Boora/Tagaar- – 1 ½ cup (less or more as per preference)
Ghee, melted- 1 cup
Powdered cardamom/Ilaichi powder- 1 Tbsp
Mixed slivered nuts- 2 Tbsp (less,more or skip, as per preference)
Hold a fistful of the flour. If the fistful holds, there is enough ghee, if not add a little more. Traditionally referred to as ‘mutthi bhar moyen’.
Knead into a firm dough with the warm milk using as much milk as required to get a medium firm dough.
Keep covered for 30 minutes.
Divide into 6 portions and roll out thick chaptis.
Pierce all over with a fork or knife.
Cook them on the griddle on a medium flame till brown spots appear and the chapattis are cookes through.
Cool and tear into pieces.
Run through the mixer to get a coarse mixture.
Add the melted ghee, sugar and cardamom power.
Choorma is traditionally made with Boora rather than powdered sugar. Boora gives it an authentic taste and texture. While easily available in Rajasthan, boora is difficult to come by in other parts of India. I make my own. Here is the link to making Boora/Tagaar at home along with a video link.