I remember the first time and in fact the only time I had Chur Chur naan was at a friends wedding in Jammu. The crispy texture gave the regular naans a new high. I finally tried this recipe at home (oven and gas stove versions included in the recipe) and it turned out great… not as good as the ones at the wedding (I admit) though, but I was able to achieve the crispy texture of the Chur Chur Naan yet it was pretty soft.
Along with it I made mint chutney a bit differently (inspired by one of my friends from Pakistan) and Peach Raita. By the way this picture happens to be one of the firsts taken for this blog.
For Stuffed Chur Chur Naan
All Purpose Flour (Maida) 1 cup
Ghee /oil 2-3 tsp
Soda Water 1 cup (or to make dough)
Boiled potato 1 Medium
Finely chopped onion 3 Tbsp
Chopped coriander 2 Tbsp
Garam Masala Powder 1Tsp
Dry Mango Power (Amchoor) 1 Tsp
Carom Seeds 1/2 tsp
For Mint Chutney
Mint leaves 1/2 cup
Coriander Leaves 1/2 cup
Green Chilies 3-4
Ginger – 1 inch piece
Zest of one lemon
Lemon juice 2 tbsp
Chat Masala 1/2 tsp
Curd 3 Tbsp
For Peach Raita
Finally Chopped peach 1 medium
Whipped curd 1 cup
Bhuna Jeera Powder 1 tsp
Chat masala 1tsp
For stuffed churchur naan
Mix All purpose Flour, Salt & Ghee and knead a dough with Soda water and set aside for 30 minutes. Meanwhile mix the ingredients for the stuffing.
After the dough has rested take small ball of it, roll them with hands or rolling pin just to fill the stuffing. Seal the balls and let them rest for another 1o minutes.
Roll these balls in to naan shape. This dough is not as loose as the regular naan dough so rolling should not be tough.
Take the naans in the baking tray and put in the oven preheated to the broil mode, cook for 5 minutes flipping sides in between, keep an eye on the naans as everybody’s ovens are different. Apply butter and crush them within your palm to enhance the Chur chur (crispy) effect.
In case you wan to use gas stove, take heavy bottomed pan and cook the naans on one side, lift them and place them on flame the un-cooked side facing the heat (do not cook both sides on the pan). Grill the Naan till it is cooked and charred a bit and take it out and spread little butter over it. Repeat the procedure for all the naan.
Take all the ingredients in blender except curd and blend to make a paste. Take out in a bowl add curd and serve the chutney.
Add curd and rest of the ingredients and your Peach raita is ready.
Notes: I like this chutney very hot please feel free to adjust the chillies accordingly. Try other fruits in the raita, I am sure you have tried pineapple and anardana raita, I also tried strawberry, grapes, plums etc individually in Raita. Tastes great give it a try Guys.