» Recipes » Bread and Rolls 

PANEER CHUR CHUR NAAN

By VC Recipe Diary
Latest Update: July 07, 2023

Vegetarian, Bread & Rolls

Close your eyes and visualize a crispy yet flaky flatbread with copious amounts of homemade butter and cilantro. Yes, today's topic is Paneer Chur Chur Naan, which sounds delicious.

This spicy paneer-stuffed flatbread is both incredibly simple to make and very adaptable. You can enjoy these naans by themselves or with Dum aloo for a full restaurant-style meal.

Are you a fan of stuffed naan?

 

If so, this recipe has your name all over it because it is so easy to make, healthy, and yet so delicious.

Like I did, you can eat these flatbreads for dinner, a nighttime snack, or brunch.

I thought these Paneer Chur Chur naan would go perfectly with some Instant Pot dum aloo I made today.

HOW DO YOU MAKE PANEER CHUR CHUR NAAN?

These Paneer Chur Chur naan require no introduction because they are made with common ingredients.

Indian cottage cheese is referred to as Paneer in this phrase, and the Hindi word chur 

chur literally translates to "crispy, flaky, multi-layered bread.".

By making folds or pleats in the dough, the layers are created.

 

The pleated dough is then rolled like naan, curled like a pinwheel, and cooked until crisp.

Indian-style leavened flatbread known as naan is described as being typically baked in a tandoor oven.

 

Although they are typically oval, you can also make naan in a round shape.

In conclusion, Paneer Chur Chur naan is a flaky stuffed flatbread made with a hot paneer-potato filling.

What makes this bread so special are its layers of flakiness and crispiness.

I enjoy preparing these chur chur naans as sides for both formal gatherings and casual get-togethers.

 

Its crunchy exterior and list, spicy interior.

 

It's delicious!

In addition, these paneer naans are so adaptable that you can serve them with just about any curry you can imagine.

Panchmeal dal with boondi raita and chur chur naan is my preferred combination.

The ingredients for a traditional Chur Chur Naan recipe vary from region to region, but they typically include flour, yogurt, ghee, and a few mild spices.

Nearly all North Indian restaurants offer Chur Chur naan on their menus, and it is frequently served with delectable Indian curries.

With simple step-by-step illustrated instructions, let's get started making Paneer Chur Chur Naan.

INGREDIENTS

What makes this Chur Chur naan recipe so amazing is that you don't need a specific combination of ingredients to make it.

This recipe can be easily completed even if one ingredient (from the filing) is missing.

» Whole Wheat Flour - For the chur chur naan, I used whole wheat flour. You can also use 50-50, which is half all-purpose flour and half wheat flour.

» Baking powder - is a chemical leavening agent that gives our naan a light texture.

» Salt and sugar - are necessary for flavor.

» Yogurt - gives our naans a richness, creamy texture, and mild acidity.

» Milk - is needed to knead the dough.

» 

Ghee — 

 to bake the dough.

 

Additionally, it's always a plus to have some extra fat.

 

The best alternatives, though, are butter or vegetable oil.

STUFFING

» paneer- I used paneer that had been grated.

Tofu would also make a respectable substitution if you like it.

» potato- The mixture is well-bound by the potato.

» Staple ingredients – Ingredients that are always present, such as cilantro leaves, onions, and green chilies.

» Spices - Spices, such as salt, coriander, cumin, amchur, red chili powder, and garam masala powder.

HOW DO I MAKE PANEER CHUR CHUR NAAN?

Step 1 – Make the dough.

Large mixing bowl: Combine flour, baking soda, sugar, and salt.

Mix in the yogurt until it resembles coarse crumbs.

Add milk and continue to knead until the dough begins to come together.

Keep adding milk in small amounts.

When the mixture starts to resemble a soft, malleable dough, add ghee and knead it again.

With a damp towel, wrap the dough that has been worked.

30 minutes of warm, draft-free resting time for the dough is recommended.

Step 2: Make the filling

In a sizable mixing bowl, combine paneer and mashed potatoes.

 

Along with the onions, season with salt, red chili powder, coriander powder, amchur powder, cumin powder, and garam masala powder.

Until all the ingredients are thoroughly combined, stir in the chopped cilantro leaves.

Step 3 – Shape the Naan

Knead the dough for two to three minutes after the resting period is over.

 

Turn the dough out onto a surface that has been dusted with flour.

 

Roll and knead until smooth.

Just like a log, roll it.

 

For the large Chur Chur naan, cut the log into six equal pieces.

To form a ball, roll each component.

Give the dough balls another 20 minutes to rest before covering them with a damp cloth.

Roll the dough ball into a large circle with a rolling pin after it has rested. Roll the dough as thinly as you can.

 

Apply ghee to the rolled dough's surface.

Fold the rolled-out dough beginning at one end.

 

Until you reach the end, keep folding the dough in an accordion style.

Stretch a small portion of the dough that has been pleated.

 

Roll the dough into a pinwheel now, beginning at one end.

Up until the very end, keep going.

the ends together by pressing.

Use the remaining dough balls to complete the process once more.

 

Keep the rolled-out dough balls covered with a damp cloth at all times to avoid drying.

Take a piece of dough and press it flat with your hands.

 

In the center of the dough circle, spread 2 tablespoons of the paneer-potato filling.

Bring the circle's edges together, then fill the space between them.

Sprinkle some flour over the area.

 

Spread the dough into a 4-5" round now with your hands.

Sprinkle the top with some chopped cilantro leaves.

 

Press the leaves onto the dough as you spread it out with your fingers.

On medium heat, preheat a tawa with a heavy base.

 

Place the paneer naan on the heated tawa with the water side down after applying some water to the other side.

 

It will stick to the tawa if you press the naan against it.

Cook the naan until tiny bubbles begin to appear on its surface.

Over direct flame, flip the tawa.

 

Cook the paneer naan over the open flame without burning it by turning the flame down to medium-low.

Cook the naan until each side is uniformly browned.

To give the paneer naan that chur chur texture, squeeze it lightly after it has been placed.

 

Serve hot Paneer Chur Chur Naan with ghee on top.

Cook the remaining naan in the same way, covering the cooked chur chur naan at all times. Serve warm alongside your preferred curry or raita.

THE BEST PANEER CHUR CHUR NAAN RECIPES

» All-purpose flour can be substituted for whole wheat flour.

If you like your food spicy, feel free to add some finely chopped green chilies to these Chur Chur naans, which are perfectly balanced with a substantial amount of seasonings.

» You can make the filling a day in advance and store it in the refrigerator to save time.

Simply leave out the salt.

When you're ready to fill the naan, add salt and stir.

» Knead the dough with lukewarm milk for softer naan.

» The dough or dough balls should always be covered.

» Try not to break the naan dough as you roll it out as thin as you can. If rolled thickly, you won't get as many folds and you won't get the flaky texture.

Layers are created by a special rolling and pleating process, and after the chur chur naan is cooked, crushing it will highlight the layers.

» After the naan is rolled out, generously brush it with ghee before making pleats.

» Try to make the folds/pleats as narrow as you can.

 

.

DO YOU PERMIT ME TO USE A DIFFERENT FILLING FOR CHUR CHUR NAAN?

You can, of course, experiment with some interesting fillings, like.

• Boiling potatoes and peas.
• lentils that have been boiled.
• Tobacco and spinach leaves are examples of green leaves.
• Any combination of shredded zucchini will work.

CAN VEGANS MAKE CHUR CHUR NAAN?

This recipe for chur chur naan is not vegan as written.

 

However, you can substitute paneer for tofu and milk, yogurt, and ghee for plant-based dairy if you're looking for a vegan option.

RECORDING RECOMMENDATIONS.

For a day, Paneer Chur Chur Naan can be kept at room temperature. After that, store the naan in the refrigerator for about two to three days by wrapping it in foil.

Serve the naan hot after reheating it on a heated tawa with a little ghee.

These Paneer Chur Chur naans can be used as a full meal on their own.

 

With pickles and raita, I like to eat these chur chur naans hot off the tawa.

If you try this recipe, let me know in the comments.

If you like this recipe, please spread the word to your loved ones.

Please feel free to get in touch with me if you have any questions or requests because I would be happy to respond.

PANEEER CHUR CHUR NAAN

By VC Recipe Diary

A vegetarian flatbread called paneer chur naan has a paneer filling that is hot and spicy. It's very adaptable and incredibly simple to make. You can eat these naans by themselves or with your favorite curry for a full meal.

PREP TIME15 mins

COOK TIME15 mins

RESTING TIME150 mins

TOTAL TIME1 hr 20 mins

COURSEBreads

CUISINEIndian

SERVINGS6

CALORIES303 kcal

INGREDIENTS

GET THE DOUGH READY

• a total of 2 cups of whole wheat flour.
• One teaspoon of baking powder.
• Sugar, 1 tablespoon.
• 1 1/2 teaspoons of salt.
• Yogurt, 1/4 cup.
• 1/2 cup milk.
• one tablespoon of ghee.

STUFFING

• grated paneer, one cup.
• Boiling, peeling, and mashing 1 medium potato.
• 14 cups of finely chopped onion.
• chopped 2 small green chilies.
• 1 tablespoon chopped cilantro leaves.
• 1/64 teaspoon of red chili powder.
• 12 teaspoons of dried coriander.
• 12 teaspoon mango powder, or amchur.
• 12 teaspoons of cumin powder.
• 12 teaspoons of powdered garam masala.
• 1/4 teaspoon salt, taste, and adjust.

TOPPINGS

• Cilantro leaves, 

ADDITIONAL INGREDIENTS

• Brush

   the naan with ghee.

INSTRUCTIONS

CREATE THE DOUGH

1. 

In a big mixing bowl, mix together the flour, baking soda, sugar, and salt.

2. Mix in the yogurt until it resembles coarse crumbs.

3.  Add milk and continue mixing until the dough comes together.

 

Don't pour in the entire amount of milk at once.

4. Ghee should be added and the mixture should be kneaded once more to create a soft, pliable dough.

5. A damp towel should be used to cover the dough after it has been kneaded.

 

Allow the dough to rest in a warm, draft-free environment for 30 minutes.

BUILD THE FILLING

1. 

In a sizable bowl, mix the paneer and the mashed potatoes.

 

Salt, onions, red chili powder, coriander powder, amchur powder, cumin powder, and garam masala powder should all be added.

2. Once all the ingredients are thoroughly combined, add the chopped cilantro leaves. Set apart.

NANAAN SHAPED

1. After the dough has rested, knead it for two to three minutes.

 

Turn the dough out onto a surface that has been dusted with flour.

 

until smooth, knead, and roll.

2. Like a log, roll it.

 

For large Chur Chur naan, cut the log into six equal pieces.

3. Form a ball out of each component.

4. Give the dough balls another 20 minutes to rest before covering them with a damp cloth.

5. Use a rolling pin to shape the dough ball into a large round after it has rested.

 As thinly as you can, roll the dough. Ghee should be brushed over the rolled dough's surface.

6. Fold the dough that has been rolled out starting at one end.

 

Up until the very end, keep folding the dough in an accordion-style motion.

7. Stretch a small amount of the dough that has been pleated.

 

Roll the dough into a pinwheel now, beginning at one end.

8. Continue until the very end.

 

Secure the ends by pressing them.

9. Work the remaining dough balls in the same manner.

 

The rolled-out dough balls should always be covered with a damp cloth to prevent drying.

10. Take a piece of dough and press it flat with your hands.

 

In the middle of the dough circle, spread 2 tablespoons of the paneer-potato filling.

11. 

Bring the circle's edges together, then fill the space between them.

12. Sprinkle some flour over the area.

 

Spread the dough into a 4-5" round now with your hands.

13. Add some chopped cilantro leaves on top.

 

The leaves should be pressed onto the dough as you spread it with your fingers.

Cook the paan chur naan

1. Over medium heat, preheat a heavy-bottomed pan.

 

Place the paneer naan on the heated tawa with the water side down.

2. Repeat for the other side.

3. For the naan to adhere to the tawa, press it onto it.

4. Cook the naan until tiny bubbles begin to appear on its surface.

5. Over direct flame, turn the tawa.

 

The paneer naan should be cooked over a direct flame without burning after the flame is reduced to medium-low.

Cook the naan until it is evenly browned on all sides.

6. After it has been placed, gently squeeze the paneer naan to give it a chur chur texture.

 

Paneer chur chur naan should be served hot after being ghee-topped.

Keep the cooked chur chur naan covered at all times while you cook the remaining naan in the same way.

 

Your favorite curry or raita should be served warm.

NOTE

» Making the best Paneer Chur Chur Naan: some tips.

» Whole wheat flour and all-purpose flour are interchangeable.

» If you like your food spicy, feel free to add some finely chopped green chilies to these Chur Chur naans, which are perfectly balanced with a substantial amount of seasonings.

» The filling can be made a day ahead of time and kept in the refrigerator to save some time.

 

Simply omit the salt.

 

When you're ready to stuff the naan, add salt and stir.

» Knead the dough with warm milk for softer naan.

» The dough or dough balls should always be covered.

» Try to stretch the naan dough as thin as you can without tearing it. If rolled thickly, you won't get as many folds and you won't get the flaky texture.

» Layers are created by a special rolling and pleating technique, and after the chur chur naan is cooked, crushing it will highlight the layers.

When the naan is finished rolling out, generously brush it with ghee before making pleats.

» Try to make the folds and pleats as narrow as you can.

NUTRITION

Calories: 303kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 948mg | Potassium: 265mg | Fiber: 5g | Sugar: 5g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 258mg | Iron: 2mg