April 21, 2020

Chur Chur Naan/Amritsari Kulcha


"Chur Chur Naan or Amritsari Kulcha is one of the very popular recipe form Punjabi, Indian cuisine. Naan is an oven baked flatbread served with varieties of curries or lentils. Chur Chur Naan is one of must have variety of Naan, which is more crispy, fluffy and flaky than regular Naan. Chur Chur Naan is almost like stuffed Parantha but have more layers to it. Stuffing can vary depending upon personal preferences. Today we will be making Chur Chur Naan with Potato & Paneer stuffing seasoned with few Indian spices. Traditionally Naan is prepared in Tandoor but you can make it on Tawa/Griddle too like I did."

Cuisine: Indian  | Recipe Category: Roti & Paranthas
Prep Time: 20
Minutes | 
Rest Time: 50 Minutes | Cook time: 15 Minutes | serving: 10-12

Ingredient

For the Dough

1.
All-purpose flour
4 cups
2.
Sugar
2 Tsp.
3.
Baking soda
1 Tsp.
4.
Salt
1 Tsp.
5.
Ghee
4 Tbsp.
6.
Curd
4 Tbsp.
7.
Warm water
As required



For the Stuffing


1.
Paneer/cottage cheese, grated
1 ¼ cup
2.
Potato, boiled and mashed
1 ¼ cup
3.
Onion, chopped
½ cup
4.
Green chili, finely chopped
2 pc
5.
Fresh coriander, finely chopped
1 Tbsp.
6.
Fresh mint leaves, finely chopped
1 Tbsp.
7.
Ajwain/carom seeds
1 Tsp.
8.
Coriander seeds, crushed
1 Tbsp.
9.
Anardana or Amchur/ Mango powder
1 Tbsp.
10.
Roasted cumin powder
1 Tsp.
11.
Red chili powder Coriander powder
1 Tsp.
12.
Garam masala
1 Tsp.
13.
Salt
To taste






Others


1.
Flour
Handful
2.
Ghee
For ¼ cup - ½ cup
3.
Fresh coriander leaves
Handful


Step By Step Instruction: [Hide Images]


For the Stuffing
  1. Crush coriander seeds. In a mixing bowl add all the ingredients for the stuffing. Mix well.

  2. Adjust the seasoning as per taste. Stuffing is ready. Keep aside.


For the Dough

  1. In a mixing bowl add in flour, sugar, baking soda and salt. Give it a mix.
  2. Next add in 4 Tbsp. of ghee and mix everything rubbing between your palm to make crumb like texture.

  3. Now add in curd and warm water as required. Add little water at a time. Knead to a smooth and soft dough.
  4. Cover and let it rest for at least 20 minutes.
  5. After 20 minutes, knead and spread the dough on flat surface. Apply ghee on the spread-out dough and sprinkle some dry flour.
  6. Next starting from one end start rolling the dough and make it into a round cylinder. Folding the dough will make flaky and layered Naan. Refrigerate the roll for 30 min.


For the Naan

  1. Divide the stuffing into 10-12 equal parts. Take one dough ball and flatten it with your fingers or roll it. Add 1 part of stuffing to the rolled dough.

  2. Gather all edges from the side and pinch in center to seal it properly. Flatten lightly with your hands and apply chopped coriander on top.

  3. Roll the stuffed dough on a dusted floor to make around 6” round.

  4. Now apply some water on back side and place the naan on a hot tawa/griddle.
  5. Cook it from both sides. Upturn naan to cook it properly or cook the naan on flame when it is almost done for crispy texture.

  6. Remove and apply some butter. Next crush it lightly between your hands and add more butter. Adding the amount of ghee is all depends on personal preference.

  7.  Your flaky Chur Chur Naan is ready. Serve hot with Amritsari Chhole or any Daal or curry.


































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