Chur Chur Naan Recipe
Chur Chur Naan is a type of Indian flatbread that is made with a combination of wheat flour, yeast, and yogurt. The dough is rolled into small rounds and then pinched and pulled to create a layered texture. The bread is then cooked in a tandoor oven or on a griddle to achieve a soft and chewy texture with crispy edges.The unique texture of Chur Chur Naan sets it apart from other types of Indian bread. The layers of dough allow for pockets of air to form, creating a soft and pillowy texture that is perfect for sopping up rich and flavorful sauces.
Ingredients
For Dough
- 2 cups Whole wheat Flour
- 1 tbsp ghee / clarified butter ghee
- ¼ cup yogurt / dahi / curd
- 1 tsp baking powder
- 2 tsp salt
- ½ cup milk
- ½ tbsp sugar
- ¼ tsp carrom seeds
For Stuffing
- 1 cup paneer / cottage cheese paneer
- 1 Potatoes
- 2 Onions
- 1 tsp salt
- 2 green chillies
- ½ tsp aamchur / dry mango powder amchur powder
- ¼ tsp Red Chilli Powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp Garam Masala
- coriander leaves / cilantro
For Garnishing
- coriander leaves / cilantro
- ghee / clarified butter ghee, to brush each Naan
Instructions
Preparation
- Assemble all ingredients to avoid last minute rush.
- Wash, boil and mash potato.
- Wash & finely chop green chillies, onions and cilantro leaves. If cilantro leaves are not available at your place, you can use coriander leaves, basil leaves or parsley leaves.
- Finely mash cottage cheese / paneer.
Cooking
For Dough
- For making Chur Chur Naan dough, add wheat flour, carrom seeds, baking soda, sugar, and salt in a large Mixing Bowl and mix well.
- Add yogurt and mix well.
- Pour in milk step by step and knead until the dough starts to come together.
- Add ghee and knead again until the mixture forms a soft dough.
- Cover the kneaded dough with a damp cloth. Let the dough rest for 45 minutes.
For Filling
- Combine mashed cottage cheese / paneer and mashed potatoes in a large Mixing Bowl. Add onions, salt, red chili powder, amchur powder, coriander powder, cumin powder and garam masala powder.
- Add chopped cilantro leaves or any other herb of your choice and available, and mix until all the ingredients are well blended. Set aside.
For Naan
- After the resting time is over, knead the dough for another 2 minutes.
- Divide the dough into 6 equal balls for large Chur Chur Naan.
- Cover the dough balls with a damp cloth so that dough will not get dry.
- Roll the dough ball into a big round circle using a Rolling Pin & Rolling Board. Roll the dough as thin as possible. Brush the rolled dough surface with clarified butter / ghee.
- Starting from one end, start pleating the naan till the other end.
- Take the pleated dough and start rolling the dough from one end to another into a pinwheel.
- Press and secure the ends.
- Take a dough ball and flatten it a bit. Place 2 tbsp of prepared filling in the center of the dough circle.
- Bring all the sides together and seal the circle with the filling.
- Dust the Rolling Board with some flour. Now, with a Rolling Pin, spread the dough into a 4-inch round circle.
- Spread some chopped cilantro leaves on top and press it little on the surface, so that leaves will stick to the dough.
- Heat a Frying Pan / Tawa / Skillet on medium heat. Apply some water to the other side of Naan and place Naan onto the heated Frying Pan (water side down). Press Naan onto the tawa so that it sticks to the Tawa.
- Cook Naan until the little bubbles start to appear on the surface of Naan.
- Flip the Frying Pan/Tawa over direct flame. Lower the flame to medium-low and then cook Naan over the direct flame, without burning.
- Cook Naan until it will properly get cooked from all sides.
- Once done, gently squeeze Naan to give it that Chur Chur effect. Apply clarified butter / ghee / yellow butter / white butter over Chur Chur Naan and serve hot.
- You can serve Chur Chur Naan with raita of your choice or any curry or you can have it as it is.
Equipment Used for This Recipe
Notes & Tips
- Flour options: You can swap whole wheat flour with all-purpose flour. However, whole wheat flour is a healthier option.
- Spiciness: You can adjust spiciness as per your choice by adding some more green chillies and little bit of red chilli powder.
- Filling: You can prepare the filling in advance and store in the refrigerator. Add salt only when you want to prepare naan.
- Kneading: Knead the dough with lukewarm milk to make Chur Chur Naan softer. You can swap milk with water. However, I recommend using milk.
- Rolling Naan: Try to roll naan dough as thin as you can and try not to break it. If rolled thick, you will not be able to attain that many folds and you will miss on the layered texture.
- Pleating: Pleating process is what forms layers and layers will be more visible once Chur Chur Naan will be cooked. Make the pleats/folds as narrow as you can.
- Clarified Butter: You can use oil or butter also in place of ghee. But I recommend ghee for cooking Naan and white butter for topping before serving Chur Chur Naan.
- Ingredients & Equipments: Find these Ingredients & Equipments at Indian specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Chur Chur Naan Recipe
Amount per Serving
Calories
281
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
16
mg
5
%
Sodium
1430
mg
62
%
Potassium
334
mg
10
%
Carbohydrates
47
g
16
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
120
IU
2
%
Vitamin B1
1
mg
67
%
Vitamin B2
1
mg
59
%
Vitamin B3
3
mg
15
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin B12
1
µg
17
%
Vitamin C
12
mg
15
%
Vitamin D
1
µg
7
%
Vitamin E
1
mg
7
%
Vitamin K
1
µg
1
%
Calcium
126
mg
13
%
Iron
3
mg
17
%
Magnesium
29
mg
7
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.