Punjabi Choore is a traditional sweet made out of leftover paranthas or rotis by crumbling and pounding them coarsely and stir frying them with ghee, sugar, dry fruits and nuts.
Punjabi Choore is specially given to young kids in the winter season as ghee is known to warm the body and keep young ones from catching cold. This Punjabi style, sweet, crumbled dessert is also a great way to use up leftover rotis the next day. You can even eat this as an indulgent mid-morning snack or pack it for your kid’s snack box.
By now, my readers know that any traditional recipe which I post on the blog has memories of my grandma aka badi mummy, attached to them. This is no different. Every winter weekend, we cousins would flock around her while she would hand pound paranthas to make choore for us. She would then hand it over as breakfast with a tall glass of chuwara (dry dates) milk. Even today, if I visit Delhi in winter, this is the breakfast I want to wake up to a Sunday morning. Alas! Badi Mummy is not there to make them for me, but the memories of these are with me forever!
One of the best things I love about traditional recipes are how they make use of leftover food. As a culture, we are one of those who actually have a zero waste policy. For ever dish, there is some way to use the leftovers. Like dal paranthas which are made with the previous day left over dal, or a simple fried rice made with rice which is left over from yesterday. Then there are dishes like this paniyarams which use leftover idli batter and convert them into delectable pieces of heaven really! Just a bit of sambhar or chutney by the side and you are food heaven 🙂