Assemble all ingredients together to avoid last minute rush.

Roughly chop almonds and cashews.

In a Mixing Bowl, add whole wheat flour, ghee and mix well. The flour should be moist enough to hold easily in your palm.

By adding water, knead slightly hard dough than the dough for roti. Keep it rest for 30 minutes.

Now, using Rolling Pin and Rolling Board roll the dough into circle (not too thin or thick) and transfer it to the hot Tawa.

Cook it for a minute or so over the medium heat and flip over to cook from another side. Now, spread ghee over it and flip again.

Then, spread ghee over the flipped side and flipped again. You need to flip the roti for 2-3 minutes to make it crispy. (Do not think twice before spreading ghee here, we need crispy rotis for the Choorma).

Prepare 3 – 4 rotis likewise and let them cool down so that you can handle them easily.

Now, take a big Mixing Bowl and crush these crispy rotis in it and add powdered sugar and ghee in the Mixing Bowl. Mix well.

Now, add chopped almonds and cashews and also the cardamom powder in it.

Your Churma is ready.