Amritsari Chur Chur Naan (Amritsari Kulcha)
ID: 404af223...
A popular North Indian street food, Amritsari Chur Chur Naan (or Amritsari Kulcha) is an incredibly flaky, layered flatbread stuffed with a spiced paneer and potato mixture. Cooked on a tawa and finished over an open flame, it is crushed by hand and served with a generous dollop of butter.
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🍳 Cooking Flow
Prepare the spiced paneer and potato stuffing mixture. → Knead a smooth dough with flour, baking soda, ghee, and curd, then roll it out, layer with ghee and dry flour, roll into a log, and refrigerate for 30 minutes. → Cut the dough log into portions, stuff each with the paneer-potato mixture, and seal well. → Roll out the naan with coriander on top, apply water to one side, and cook on a hot tawa. → Finish cooking directly over an open flame, top with butter, and crush before serving.
Cooking Steps
Brief Cooking Order
Prepare the spiced paneer and potato stuffing mixture. → Knead a smooth dough with flour, baking soda, ghee, and curd, then roll it out, layer with ghee and dry flour, roll into a log, and refrigerate for 30 minutes. → Cut the dough log into portions, stuff each with the paneer-potato mixture, and seal well. → Roll out the naan with coriander on top, apply water to one side, and cook on a hot tawa. → Finish cooking directly over an open flame, top with butter, and crush before serving.
Introduction
A popular North Indian street food, Amritsari Chur Chur Naan (or Amritsari Kulcha) is an incredibly flaky, layered flatbread stuffed with a spiced paneer and potato mixture. Cooked on a tawa and finished over an open flame, it is crushed by hand and served with a generous dollop of butter.
Step 1
In a bowl, combine grated paneer, mashed potatoes, chopped onion, chopped green chillies, chilli flakes, salt, cumin seeds, crushed coriander seeds, chopped fresh coriander, garam masala, red chilli powder, and crushed anardana. Mix thoroughly to make the stuffing.
Step 2
Place refined flour on a clean work surface and make a well in the center. Add salt, baking soda, and ghee. Rub the flour and ghee together with both hands until it reaches a crumbly, breadcrumb-like texture.
Step 3
Add curd and a little water to the flour mixture. Knead well for 5 to 10 minutes until a smooth dough forms, then cover and let it rest for 10 minutes.
Step 4
Flatten the rested dough by hand, then roll it out thinly using a rolling pin. Spread melted ghee over the surface and sprinkle a handful of dry flour evenly.
Step 5
Roll the dough tightly from one end to the other into a log, then refrigerate it for 30 minutes.
Ingredients List
Important Notes
Rubbing the ghee and flour together to create a crumbly texture is crucial for achieving flaky layers.
Make sure to refrigerate the rolled dough log for at least 30 minutes so that the layers set properly.
Ensure the stuffing is completely sealed within the dough to prevent it from leaking while rolling or cooking.
Apply enough water to one side of the naan so it sticks well to the tawa, mimicking a traditional tandoor cooking method.
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