Craving a taste of India's vibrant street food scene? Then prepare yourself for a culinary adventure with Chur Chur Naan, also known as Amritsari Aloo Kulcha – a fluffy, layered naan bread with a delightfully crispy exterior and a spicy, flavorful potato filling. Forget ordering takeout; this recipe empowers you to create this irresistible treat from the comfort of your own kitchen, using a simple pan instead of a tandoor oven. The unique texture, achieved through a clever layering technique, makes each bite a symphony of textures and tastes. This recipe offers a delicious vegetarian option, perfect for a quick weeknight meal or a fun weekend project.
Imagine the satisfying crunch as you break into this golden-brown masterpiece, revealing a soft, pillowy interior bursting with aromatic spices and perfectly cooked potatoes. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions to create your own unforgettable Chur Chur Naan.
Tools Needed
- Pan
- Grater
Ingredients
- Flour: 2 cups
- Curd (Yogurt): 1 bowl
- Salt: 1 tbsp
- Baking powder: 1 tbsp
- Oil or Ghee: 3-4 tbsp
- Celery: 1/2 tbsp (crushed)
- Sugar: 1 tbsp
- Boiled Potatoes: 4-5
- Paneer (Indian Cheese): 200g
- Onion: finely chopped
- Green chili: finely chopped
- Green coriander: finely chopped
- Chili powder
- Turmeric powder
- Chaat masala
- Dry mango powder
- Butter or Ghee: lots for layering
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Mix flour, curd, salt, baking powder, oil/ghee, crushed celery, and sugar. Knead for 10 minutes until soft and smooth. Add ghee/butter and knead for another 5-10 minutes.
- Grate boiled potatoes and paneer. Mix with chopped onion, green chili, coriander, salt, chili powder, turmeric powder, chaat masala, and dry mango powder.
Step 2. Assemble and Cook the Kulcha
- Roll the dough into a roti and apply butter/ghee. Fold and layer repeatedly, applying more ghee/butter each time.
- Stuff the rolled dough with the potato and paneer mixture.
- Apply water to one side of the stuffed dough and stick it onto a hot pan. Press gently.
- Cook on one side, then flip and cook the other side. Apply more ghee/butter to both sides for extra crispiness.
Step 3. Create the Chur Chur Effect
- Once cooked, apply more ghee/butter and gently crush the Kulcha with your hands to create the Chur Chur effect.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- The more layers you create, the crispier the Chur Chur Naan will be.
- Use only ghee or butter for layering; refined oil is not recommended.
- Ensure the pan is hot before sticking the dough to prevent sticking.
Nutrition
- Calories: approximately 600-700
- Fat: 30-40g
- Carbs: 70-80g
- Protein: 15-20g
FAQs
1. Can I make the dough ahead of time?
Yes! The dough can be made a day in advance and stored in the refrigerator. Just bring it to room temperature before rolling and cooking.
2. What if my naan doesn't puff up as much?
Ensure your dough is properly kneaded and rested. Also, make sure your pan is hot enough before adding the naan. A little oil helps with browning and puffing.
3. Can I use a different type of potato?
Yes, you can use other potatoes, but russets or starchy potatoes work best for their fluffy texture when cooked. Avoid waxy potatoes.
So there you have it – your very own homemade Chur Chur Naan, bursting with flavor and unbelievably crispy. This recipe proves that delicious, authentic Indian food can be easily made at home, without any special equipment. Now go forth and impress your friends and family with this culinary masterpiece!