Dal baati choora is among the best known Rajasthani dishes ever! The tandoori and dipped-in-ghee baati with the mild yet well-spiced dal, and the typical sweet aate ka choorma is a treat in every Rajasthani household, and is loved by most visitors and tourists too.
The choorma is coarsely ground wheat or atta, some besan and cooked with ghee or sugar. It is usually served with ghee (loads and loads of ghee!). If you like Rajasthani dishes, or even Haryanvi ones, I’m pretty sure you must have tried this usual atte ka choorma. But have you tried these other types of choorma? Lets find out!
Bajre Ka Choorma: Healthy But Just Yum!
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Bajre ka choorma is my personal favourite choorma. Made by crumbing the bajre ki roti, this choorma is usually served in the form of barfi or laddoo. The crumbed roti is mixed with dry fruits, usually kaju and badam. Some elaichi powder, nutmeg, ghee and jiggery (gud) are also added. This choorma is a bit chunky and chewy, but the ghee and dry fruits take it to another level. It an absolutely delicious variation of the usual choorma!
Gulaab Choorma: Super Sweet And Super Yum
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The bright pink variation of the choorma is made using dried rose petals. It has a magnetic aroma and super attractive taste. It is made with besan,atta mawa, the dried rose petals. The dry fruits are added. And the usual cardamom powder and powdered sugar are added too. The dried rose petals make this choorma super sweet. It is a perfect treat for the sweet tooth!
Jaripalla Choorma: The Marwari Choorma!
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This is the ‘richer’ version of the usual choorma, this is said to be influenced heavily by the Marwari style of cooking, as the typical Marwari ingredients i.e. dry fruits, saffron and khoya (mawa) are added. It is made using the usual atta and besan, but gaund, khoya, saffron strands, and dry fruits like pista, kaju and badam are added. It has a very intense mouth feel and flavours linger in the palate after every bite. Simply rich and sumptuous.
These aren’t all! There is also the jowar choorma, besan choorma, bhole ka choorma, etc. If you like choorma, you need to try these varieties now!