Churma Pockets are a delightful fusion of crispy fried dough filled with a sweet churma mixture made of wheat flour, semolina, ghee, almonds, sugar, and cardamom. This traditional Indian-inspired snack is crunchy on the outside and rich, nutty, and sweet on the inside, making it a perfect tea-time companion or festive treat. Prepared in just 30 minutes, it is simple enough for beginners and delicious enough to impress guests.
Cooking Time and Servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2
Ingredients for Churma Pockets
- 250 g coarse whole wheat flour
- 75 g semolina (sooji)
- 65 ml melted ghee
- 30 ml crushed almonds
- 3 cardamom pods (powdered)
- 75 g powdered sugar
- 50 g ghee for frying
Step-by-Step Method
Prepare the Dough
- In a mixing bowl, add 2 cups of all-purpose flour, 1 tsp carom seeds, 1 tsp salt, and 50 g ghee.
- Rub the mixture with fingers until it resembles breadcrumbs.
- Add 7–8 tsp water gradually and knead into a firm dough. It should be tight, not sticky.
- Cover the dough with a damp towel and rest for 30 minutes.
- Divide the dough into 6–7 equal portions and roll each into a smooth ball.
Make the Churma Filling
- Mix wheat flour, semolina, and melted ghee in a bowl. Add about ¼ cup water and knead into a stiff dough.
- Divide into 8 portions and flatten each.
- Deep fry in hot ghee until golden brown, then let them cool.
- Crush into a fine powder and mix with almonds, cardamom powder, and powdered sugar.
Assemble the Churma Pockets
- Roll each dough ball and place churma mixture inside.
- Fold and seal edges into pocket shapes.
- Deep fry until golden brown and crisp.
- Serve warm with tea or as a festive sweet snack.
