Chur Chur naan” a very close relative of Amritsari kulcha, which has traveled from Amritsar to New Delhi and got famous among Delhiites, well now all over India it has spread and became one of the most ordered flatbreads to try out with different types of Curries and Sabjis
Chur Chur Naan, “Chur Chur” is a terminology which is used in local language for expressing the crushed texture of this renowned flatbread.
It even got attention by the High court after a local eatery claimed exclusive rights in the expression “Chur Chur Naan” against a rival food outlet in the locality which uses a similar expression of its name. The panel let it go by saying the expression used for this flatbread merely means a crushed bread and nothing more. Therefore, it is incapable of acquiring any trademark significance.
You just can’t live a full life on an empty stomach but when you get to eat “Chur Chur” naan with delicious Pindi chole, guess we can live for a little longer than usual, haha…
The flavor & texture of these contentious bread is majestic. The crushing sound and the melting butter on this bread have a huge potential to make anyone become a fan of this flatbread.
Chur Chur paratha is made from refined flour (Maida) dough which is rolled out and brushed with ghee, butter or oil, later it is folded and refolded to form multiple layers.
This layered dough balls are rolled out again into a round sheet and coated with ajwain (carom seed), Kasuri Methi (Dried fenugreek leaves) and Kashmiri red chili powder, which is cooked over a hot griddle or in clay oven (Tandoor) for a crispy and flaky texture.
The variations come by stuffing the individual dough balls with a mixture of cottage cheese (Paneer) and aromatic Indian spices.
I am sharing my personal recipe for a plain “Chur Chur naan” which I’ve learned during my initial days of working in the Indian kitchen. This you can cook in tandoor, griddle plate, or on an Ulta Tawa.
Prep: 15 minutes Cooking: 20 minutes Serving: 4
Ingredients
- Refined flour (Maida) 500 gm
- Baking soda 1 tbsp
- Sugar 1 tbsp
- Salt 5 gm
- Ghee 125 gm
- Plain yogurt ¼ cups
- Carom seed (Ajwain) 20 gm
- Dried Kasuri methi 5 gm
- Kashmiri Red chili powder 30 gm
Method
Mix baking soda, a bit of ghee, sugar, and salt into the flour and rub it together to form a sandy texture. Make sure everything is incorporated well.
Later pour in the plain yogurt and desired quantity of water in the dry mixture. And knead to make a soft dough, and let it rest for an hour.
Once rested rolled the dough thinly and brush it with remaining ghee, later fold and refold to form multiple layers and divide them into equal portion and shape each portion into a round ball, and let it rest for minimum of ten minutes.
Roll out each portioned ball into a round disc. Brush some more ghee spread the ajwain, kasuri methi and Kashmiri red chili powder on it to enhance the flavor of the bread.
Cook it in the desired medium and crushed the bread once cooked, sprinkle some chat masala (optional) with plain yogurt or Pindi chole.
This is my volume of Chur Chur naan made with love and passion. So what you guys are waiting for, Go and get your loved ones together and enrolled each other in making this wonderful recipe and enjoy with a glass of chill lassi.
