Chur-Chur Naan recipe is a famous Indian Bread from Punjabi cuisine. Though it has been very famous in Punjab for a long, lately Its popularity across India is increasing. It’s another version of Amritsari Kulcha which has a layer of butter or ghee applied and then stuffed. The lamination of ghee or butter makes it flaky. And this flaky texture makes the Chur Chur naan irresistible.
The high amount of fat used to make this naan makes it a little high on calories. Due to this reason I don’t make it often but only on special occasions. On a regular day, we usually have naan or a kulcha made on Tawa. My family loves the stuffing of mashed boiled potatoes and garlic. But you can use any dry stuffing of your choice like paneer, gobi, onion, etc
How is Chur Chur Naan Served:
As the name suggests, Chur Chur Naan literally translates to crushed or crumpled naan. As already mentioned, it is a variation of naan. Once you cook the naan on a tawa or tandoor, it is crushed with your hands in a way that the layers of chur chur naan recipe are clearly visible.
You can serve Amritsari chur chur naan with a variety of side dishes. Some of the most preferred side dishes include dal makhani, Punjabi chole, panchamel dal, and dum aloo. Other accompaniments to go along are some yogurt, pickle or coriander chutney.
Chur-Chur naan has gained popularity in recent years. It is now a part of menu at most of the restaurants serving North Indian or Punjabi cuisine. Making this mouth-watering recipe of Chur Chur naan at home will equally kindle your taste buds and leave you and your family wanting more.
Chur Chur Naan Recipe
- 2 cups All-purpose flour (maida)
- 1/2 tsp Baking soda
- 1/2 tsp Sugar
- 3/4 tsp Salt
- 2 tbsp + 1/2 cup Ghee / Butter
- 2 tbsp Curd
- lukewarm water (as required)
- For Stuffing
- 1 cup Boiled potatoes Mashed
- 1 tbsp Minced Garlic
- 1 tbsp Chopped coriander leaves
- 1 tbsp Green chilli finely chopped
- 3 tbsp Onion Finely chopped
- 1 tsp Roasted cumin powder
- 1 tsp Salt
- 1/2 tsp Kashmiri red chilli powder
- 1/2 tsp Dry mango powder
- 1 tsp Coriander powder
- In a Wide mouth Bowl, Take All-Purpose flour, baking soda, sugar, and salt.
- Mix all the ingredients well, and combine them evenly.
- Add ghee or butter to the above mixture and coat it well on all the dry ingredients. This step of evenly coating the mixture with the fat is of utmost importance as this gives the flaky and layered texture to the chur chur naan.
- Now add 2 tbsp of curd. Slowly add water and knead the dough. Dough should be soft and smooth.
- Cover the dough with a clean kitchen towel. Let the dough rest for 30 minutes.
- To prepare the stuffing, Take boiled potatoes and mash them. Add minced garlic, finely chopped green chilies, finely chopped onion and chopped coriander leaves.
- Add roasted cumin powder, salt, red chilli powder, coriander powder and dry mango powder to it.
- Gently mix all the ingredients till they combine well. Stuffing is now ready.
- After the dough has rested for 30 mins, knead the dough once again.
- Using a rolling pin, roll it into a rectangular sheet.
- Apply an even layer of ghee/butter. Dust some dry flour on it and Fold the sheet from both sides lengthwise and roll it again.
- Again, apply a layer of ghee/butter, dust some dry flour, fold it and roll it.
- Repeat this process 3-4 times. This will help in forming multiple layers of the naan.
- Cover this shaped dough with a cling wrap and rest it in the refrigerator for 15 minutes.
- After 15 minutes, take out the dough and divide it into balls of equal size.
- Spread each ball with your hand, and place the stuffing prepared earlier and seal the ball well.
- Using the rolling pin, roll the stuffed ball into circular shapes, just like you do for a paratha.
- With a brush or with your hand, apply a thin layer of water on one side of the naan. This will help the naan stick to the tawa.
- Now, Gently place the water-coated side of the naan on a hot tawa/skillet. Press it gently and let it cook.
- Flip the skillet and let the other side of the naan cook on the flame till it turns golden brown.
- After this scrape, the naan from the skillet and cook the water-coated side on the flame directly.
- Brush the naan with a generous layer of butter/ghee.
- Crush them with gentle hands, so that the layers of the naan can be seen.
- Serve hot with dal makhani or chole. Chur chur naan tastes best wit served hot.