Churan ki Goli

churan ki Goli





Festive food, parties,  food in company, and so on often bring out the glutton in you and at such time nothing like a chatapti (lip-smacking) churan to wade away the heavy feeling! Often during childhood many of us have devoured the mouth-watering churan, often sold by vendors near the school that would left us craving for more. G often has this heavy feeling after food and I have tried various home remedies but they have not always worked and some of them require condiments that are not so easily available. Cumin and asafotida work wonders on a queasy stomach and I guessed churan could possibly one of the best to quieten the stomach. Although many forms of churan are available commercially they are often loaded with salt and in the process are not really favored by us. I tried browsing through Internet but could not come up with a satisfactory mix. I had earlier tried with jaggery and tamarind pulp but it was  a bit too mushy to be stored.  Looking up the ingredients list in churan bottles and a post in one of the forums finally set me thinking and realize that basic ingredients are one sour factor, sweetener, salt and a condiment for digestion. Based on our taste we can vary the sour factor or use a combination of the same. Working with what is available at home I found that churan is perhaps one of the easiest to make!

This churan is principally based on jeera as the key digestive but one can try variations with asafotida, dried ginger powder, fennel seeds or a combo based on taste buds.



Cumin seeds 1 tsp

Peppercorns ¼ tsp

Red chilli powder ¼ tsp (a pinch if less heat factor preferred)

Dry mango powder (Amchur)  3 tbsp

Salt  ½ tsp

Sugar 3 + 1 tbsp

Lemon Juice 1½ tbsp


  • Powder the sugar and set aside one spoon of powder for coating the balls later.
  • Roast the cumin seeds and pepper corns on low flame till just done. Switch off the flame as soon as the aroma gets released.
  • Transfer the roasted condiments to a blender, add the remaining dry ingredients to the blender and blitz them to a fine consistency.
  • Transfer the powder to a plate, add powdered sugar (remember to save a spoon for coating; I saved the chilli powder and mixed it with the sugar set aside for coating to give color and distinct taste), add the lemon juice little by little and mix well to get a just-moist consistency. Make sure it does not get too moist. Roll the mix into small balls and drop them to the platter/bowl containing powdered sugar. Roll them well  but gently and not vigorously, and store in an  airtight container.

Chef’s Note

One can try adding pomegranate seeds in place of amchur and also a pich of asafotida to get  a different flavor.

When I try variation I will post them as different recipes or as as addendum to this post.

My post in a food forum has attracted close to 400 likes in less than two hours and hastened me to post immediately! Thank you all for the likes!!  🙂