Dhaba Style Chur Chur Naan on Tawa
ID: 502fa93a...
Chur Chur Naan is a famous North Indian stuffed flatbread known for its crispy, flaky, and layered texture. Stuffed with a rich mixture of paneer and spiced potatoes, it is cooked on a griddle and finished over an open flame for that authentic smoky, tandoor-like flavor.
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🍳 Cooking Flow
Knead a semi-soft dough with flour, yogurt, ghee, and baking soda, then let it rest for 30 minutes. → Mix the grated potato, paneer, onions, and various spices to prepare the stuffing. → Roll the dough flat, apply ghee and flour, roll it into a log, and cut into portions. → Stuff each portion with the potato-paneer mixture, seal properly, and flatten gently with your hands. → Apply water on one side, cook on a hot tawa, finish over an open flame, and crush gently with butter before serving.
Cooking Steps
Brief Cooking Order
Knead a semi-soft dough with flour, yogurt, ghee, and baking soda, then let it rest for 30 minutes. → Mix the grated potato, paneer, onions, and various spices to prepare the stuffing. → Roll the dough flat, apply ghee and flour, roll it into a log, and cut into portions. → Stuff each portion with the potato-paneer mixture, seal properly, and flatten gently with your hands. → Apply water on one side, cook on a hot tawa, finish over an open flame, and crush gently with butter before serving.
Introduction
Chur Chur Naan is a famous North Indian stuffed flatbread known for its crispy, flaky, and layered texture. Stuffed with a rich mixture of paneer and spiced potatoes, it is cooked on a griddle and finished over an open flame for that authentic smoky, tandoor-like flavor.
Step 1
In a large mixing bowl, combine wheat flour, all-purpose flour, 1/2 tsp salt, 1/2 tsp sugar, 1 tbsp chopped coriander leaves, 3 tbsp ghee, and 1/3 tsp baking soda.
Step 2
Mix everything thoroughly with your fingers until the flour holds its shape when pressed in your palm.
Step 3
Add 2-3 tbsp of yogurt and mix. Gradually add water and knead to form a semi-soft dough.
Step 4
Pour 1/2 tsp of ghee over the kneaded dough, coat it evenly to prevent drying, cover the bowl, and let it rest for 30 minutes.
Step 5
Prepare the stuffing: in another bowl, add grated boiled potatoes and grated paneer.
Ingredients List
Important Notes
Applying ghee and dusting flour inside the rolled dough is crucial for achieving distinct, flaky layers.
Avoid using a rolling pin to flatten the naan after stuffing, as it can squeeze out the mixture; hand-stretching is highly recommended.
Cooking on medium-low heat ensures the thick stuffed naan is fully cooked inside without getting burnt on the outside.
Brushing the naan with water before placing it on the tawa helps it stick and cook evenly.
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