Stuffed Chur Chur Naan with Mint Chutney and Peach Raita

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.

This khasta (crispy) naan is a sure shot hit.. must try for Sunday brunches

 

Ingredients

For Stuffed Chur Chur Naan

Dough

All Purpose Flour (Maida) 1 cup

Salt Pinch

Ghee /oil 2-3 tsp

Soda Water 1 cup (or to make dough)

Stuffing

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

Salt

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

Walnuts 4-5

Chat Masala 1/2 tsp

Salt

Curd 3 Tbsp

For Peach Raita

Finally Chopped peach 1 medium

Whipped curd 1 cup

Bhuna Jeera Powder 1 tsp

Chat masala 1tsp

Salt

Recipe

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. 

Mint Chutney

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.

Peach Raita

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.

 

You may also like...

6 Responses

  1. sanjay says:

    there should be Ghobi pakodas your speciality

  2. aparnadubey says:

    Hi Sanjay thanks , I will surely try n post recipe for that soon

  3. Handy Orten says:

    Great article and valuable info, thanks!

  4. amrita says:

    really nice

  1. August 2, 2016

    […] Stuffed Chur Chur Naan:  Now this one is special for many reasons, Chur chur Naan is one of the first recipes that I wrote when I started this blog.  Also the recipe for this crispy and soft  stuffed  bread takes me back to one nice holiday in Jammu India. Again not a lot of hassle for this recipe, just make sure you give a little resting time to the dough for chur chur naan, you may make the stuffing mean while. Serve hot  with your favorite raita or chutney and have a fun n filling weekend brunch. […]

  2. August 16, 2016

    […] BTW Guys I do have another very interesting stuffed naan recipe on my site . In fact it is one of my most visited recipe and also one of my initial recipes on the site, do check it out. Recipe for Stuffed Chur chur naan. […]

Leave a Reply

Your email address will not be published. Required fields are marked *