Churmo! Ah! The name itself makes my mouth water! Be it Diwali or Ganesh Chaturthi, one thing I always asked Mummy to make was churmo. I have tried churmo made with cornflakes, the ones sold in stores, the ones made by my relatives and then there are the quick versions. However, I don’t think anyone makes churmo better than my mom. The traditional way of making this Goan delicacy beats all the short cut methods! It is a perfect balance of spice and sweet which will leave you wanting for more. This crispy sweet treat is one of my all time favorite “faral” item! You are in luck because I am sharing my mom’s recipe with you so that you can enjoy this delicious treat with your family and friends this Diwali!

What you will need:

How to make it:

• Mix the all purpose flour with 1/2 teaspoon of salt and approximately 1/2 cup of water. Adjust the water as needed to make a soft and pliable dough.
• Heat the oil for frying.
• Take a small amount of dough and roll into thin rotis. If your dough is not rolled thin enough, it will puff up while frying. So ensure that the rotis are thinly rolled. Cut each roti into 4 parts. Fry the roti till crisp and golden brown. Repeat the process until the dough is over.
• You can remove the fried rotis on a paper towel to soak the extra oil. Once all the fried rotis have cooled to room temperature, crush them. Set these aside.
• In a pan heat 1 tablespoon oil. Fry the dry red chilies. Add the black pepper, fenugreek seeds and raw asafetida (shankar chaap hing) and fry as well. If you don’t get raw asafetida use powdered asafetida instead.
• Let this mixture cool to room temperature.
• Make a fine paste of the chili, fenugreek seeds, black pepper and asafetida mixture with 1/4 cup of water. This is your masala.
• In a vessel heat 1 tablespoon oil. Once hot, add the green chilies and fry till they begin to char.
• Reduce the flame to a slow simmer. Add the chikki godh and stir occasionally until it melts. (Chikki Godh is a special kind of jaggery that you get in Goa which is stickier than the normal jaggery. Unfortunately you need this particular kind of jaggery to make this dish and it cannot be replaced with regular jaggery if you want the authentic taste.)
• Once all the jaggery has melted, add in the ground masala.
• Add in turmeric and the remaining amount of salt as well. Cook for around 20-30 minutes. Stir frequently to prevent the jaggery from burning.
• Cook till you get a sticky paste. In a plate take some water and pour a few drops of the jaggery paste. The jaggery should form a firm ball without dissolving in the water before you proceed to the next step.

  

• Add juice of half a lemon.
• Add in the dry desiccated coconut and cook for a few minutes.
• Add in the sesame seeds, roasted chana dal and roasted peanuts as well.
• Lastly, add the crushed fried roti bits.
• Mix everything well. Let it cool completely.
• Store in an air tight container. This churmo can be stored for approximately one month.
• Enjoy with your family and friends during Diwali!