Paneer Chur Chur Naan with step by step pictures + Video

Category : BREADS AND ROLLS

Author: David

Post Date :


Close your eyes and imagine a flaky yet crispy flatbread topped with cilantro leaves and heaps of homemade butter. Sounds yummy, right? Yes, we are talking about Paneer Chur Chur Naan today.

These vegetarian flatbread stuffed with a spicy paneer filling is extremely easy to make and very versatile. You can eat these naans just as they are or pair them with Dum aloo for a complete restaurant-style dinning!

Before I begin, let me ask you this – are you a fan of stuffed naan? If yes, then this recipe has your name written all over it! So simple, healthy, and yet so delicious!

You could have these flatbreads either for brunch, as an evening snack, or for dinner – just as I did.

Today, I have cooked some Instant Pot dum aloo and thought these Paneer Chur Chur naan would be a perfect match. 

What is Paneer Chur Chur Naan?

Made with everyday ingredients, these Paneer Chur Chur naan doesn’t need any introduction.

In this term, Paneer chur chur naan, Paneer refers to Indian cottage cheese, and the word chur chur literally means crispy and flaky multi-layered bread in Hindi. 

The layers are formed by creating pleats or folds on the dough. Later the pleated dough is curled like a pinwheel, rolled like naan, and cooked until crisp. 

Naan denotes an Indian -style leavened flatbread that is customarily baked in a tandoor oven. They are usually oval, but you can make the naan round as well. 

To sum up, Paneer Chur Chur naan means a flaky stuffed flatbread prepared with a spicy paneer-potato filling. 

This crispiness and layers of flakiness are what makes this bread so unique. 

Be it a special occasion or a casual gathering; I love to make these chur chur naans as sides. Do you know what I love the most about this Chur chur naan – its crispy outer layer with a list and spicy inner layer. It’s yum!

In addition to that, these paneer naans are so versatile that they can be paired with almost any curry you can think of. 

My personal combination is Panchmeal dal with boondi raita and chur chur naan. 

A classic Chur Chur Naan recipe varies from region to region but for the most part; it is made up of flour, yogurt, ghee, and some mild spices. 

You will find Chur Chur naan on the menu of almost every North Indian restaurant and is popularly served along with delicious Indian curries. 

Let’s get cooking now! Learn how to make Paneer Chur Chur Naan with easy step -by- step illustrated instructions. 

Ingredients for Paneer Chur Chur Naan

You know what so remarkable about this Chur Chur naan recipe, you don’t need a set of ingredients to make this recipe.

Even if you are missing an ingredient (from the filing), you can still pull off this recipe easily. 

» Whole Wheat flour – I have used whole wheat flour for the chur chur naan. You can do 50-50 too – half of the wheat flour and a half of all-purpose flour. 

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

» Sugar and Salt – essential for flavor. 

» Yogurt – adds a creamy texture, mild acidity, and richness to our naans. 

» Milk – to knead the dough. 

» Ghee – to finish the dough. Besides that, some extra fat is always welcomed. However, vegetable oil or butter is also a great substitute.

STUFFING
» Paneer – I have used grated paneer. If you like tofu, that would be a decent substitute too. 

» Potato – binds the mixture well. 

» Staple ingredients – like onion, green chili, and cilantro leaves.

» Spices – like red chili powder, coriander powder, amchur powder, cumin powder, garam masala powder, and salt.

How to make Paneer Chur Chur Naan?

Step 1 – Make the dough.

Combine flour, baking soda, sugar, and salt in a large mixing bowl.

Add yogurt and mix until it resembles coarse crumbs. 

Pour in milk and knead until the dough starts to come together. Do not add all the milk at once. 

Add ghee and knead again until the mixture forms a soft, pliable dough. 

Cover the kneaded dough with a damp towel. Let the dough rest for 30 minutes in a warm, draft-free environment. 

Step 2 – Prepare the filling.

Combine paneer and mashed potatoes in a large mixing bowl. Add onions, red chili powder, coriander powder, amchur powder, cumin powder, garam masala powder, and salt.

Stir in chopped cilantro leaves and mix until all the ingredients are well blended. 

Set aside. 

Step 3 – Shape the Naan

After the resting time is over, knead the dough for 2-3 minutes. Transform the dough onto a clean, flour-dusted surface. Knead and roll until smooth. 

Roll it like a log. Divide the log into 6 equal pieces for large Chur Chur naan. 

Roll each piece into a ball.

Cover the dough balls with a damp cloth and let it rest for another 20 minutes. 

After the rest time, roll the dough ball into a big round using a rolling pin. Roll the dough as thin as possible. Brush the rolled dough surface with ghee. 

Starting from one end, begin folding the rolled out dough. Continue folding the dough like an accordion style until you have reached the end. 

Take the pleated dough and stretch it a little. Now, starting from one end, begin rolling the dough into a pinwheel. 

Continue until you have reached the end. Press and secure the ends. 

Repeat the process with the remaining dough balls. To prevent drying, keep the rolled-out dough balls covered with a damp cloth all the time. 

Take a dough ball, and flatten it using your hands. Place 2 tablespoons of paneer-potato filling in the center of the dough circle. 

Bring all the sides together and seal the circle with the filling. 

Dust the surface with some flour. Now, using your hands, spread the dough into a 4-5″ round. 

Spread some chopped cilantro leaves on top. While you are spreading the dough with your fingers, press the leaves onto the dough. 

Heat a heavy-based tawa on medium heat. Apply some water to the other side of the paneer naan and place the naan onto the heated tawa (water side down). Press the naan onto the tawa so that it sticks to the tawa. 

Cook the naan until the little bubbles start to appear on the surface of the naan. 

Flip the tawa over direct flame. Lower the flame to medium-low and then cook the paneer naan over the direct flame, without burning.

Cook the naan until evenly brown from all sides.

Once down, gently squeeze the paneer naan to give it that chur chur texture. Apply ghee over the Paneer chur chur naan and serve hot. 

Cook the remaining naan in the same manner and keep the cooked chur chur naan covered at all times as you cook the rest. Serve warm with your favorite curry or raita. 

Tips to make the best Paneer Chur Chur Naan

» You can swap whole wheat flour for all-purpose flour. 

» These Chur Chur naans are perfectly balanced with a considerable amount of seasonings but if you prefer it spicy, feel free to throw in some chopped green chilies. 

» If you want to save some time, you can prepare the filling a day in advance and store it in the refrigerator. Just do not add salt. Add salt and mix when you are ready to stuff the naan. 

» For softer naan, knead the dough with lukewarm milk. 

» Always keep the dough or dough balls covered at all times. 

» Roll the naan dough as thin as you can, without breaking. If rolled thick, you will not attain that many folds and you will miss on the flaky texture. 

» This unique rolling and pleating process is what forms layers and once the chur chur naan is cooked, the layers will become more visible when crushed. 

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

» Make the pleats/folds as narrow as you can.  

Can I use the different filling for chur chur naan? 

Of course, you can! You can try some fun fillings such as- 

  • Boiled peas and potatoes
  • Boiled lentils
  • Geen leaves like – Methi leaves and spinach.
  • Shredded zucchini – any combination will work. 

Is this Chur Chur naan recipe vegan?

This chur chur naan recipe, as written, is not vegan. But if you are looking for a vegan option, you can swap ghee for coconut oil, milk, yogurt for plant-based dairy, and paneer for tofu. 

Storing Suggestions

Leftover Paneer chur chur naan can be stored at room temperature for a day. After that, wrap the naan in a foil and store in the refrigerator for about 2-3 days. 

To reheat, warm the naan on heated tawa, apply a little ghee, and serve hot. 

These Paneer Chur Chur naans are a complete meal in itself. I enjoy eating these chur chur naans straight out of the tawa with pickle and raita. 

Let me know in the comments if you try this recipe, and if you love this recipe, share it with your family and friends.

Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

CRAVING FOR MORE, TRY MY OTHER FLAVOR-PACKED BREAD RECIPES LIKE – 

MAKE TEH DOUGH

  • Combine flour, baking soda, sugar, and salt in a large mixing bowl.

  • Add yogurt and mix until it resembles coarse crumbs. 

  • Pour in milk and knead until the dough starts to come together. Do not add all the milk at once. 

  • Add ghee and knead again until the mixture forms a soft, pliable dough. 

  • Cover the kneaded dough with a damp towel. Let the dough rest for 30 minutes in a warm, draft-free environment. 

PREPARE THE FILLING

  • Combine paneer and mashed potatoes in a large mixing bowl. Add onions, red chili powder, coriander powder, amchur powder, cumin powder, garam masala powder, and salt.

  • Stir in chopped cilantro leaves and mix until all the ingredients are well blended. Set aside.

SHAPE THE NAAN

  • After the resting time is over, knead the dough for 2-3 minutes. Transform the dough onto a clean, flour-dusted surface. Knead and roll until smooth. 

  • Roll it like a log. Divide the log into 6 equal pieces for large Chur Chur naan. 

  • Roll each piece into a ball.

  • Cover the dough balls with a damp cloth and let it rest for another 20 minutes. 

  • After the rest time, roll the dough ball into a big round using a rolling pin. Roll the dough as thin as possible. Brush the rolled dough surface with ghee. 

  • Starting from one end, begin folding the rolled out dough. Continue folding the dough like an accordion style until you have reached the end. 

  • Take the pleated dough and stretch it a little. Now, starting from one end, begin rolling the dough into a pinwheel. 

  • Continue until you have reached the end. Press and secure the ends. 

  • Repeat the process with the remaining dough balls. To prevent drying, keep the rolled-out dough balls covered with a damp cloth all the time. 

  • Take a dough ball, and flatten it using your hands. Place 2 tablespoons of paneer-potato filling in the center of the dough circle. 

  • Bring all the sides together and seal the circle with the filling. 

  • Dust the surface with some flour. Now, using your hands, spread the dough into a 4-5″ round. 

  • Spread some chopped cilantro leaves on top. While you are spreading the dough with your fingers, press the leaves onto the dough. 

COOK THE PANEER CHUR CHUR NAAN

  • Heat a heavy-based pan on medium heat. Apply some water to the other side of the paneer naan and place the naan onto the heated tawa (water side down). Press the naan onto the tawa so that it sticks to the tawa. 

  • Cook the naan until the little bubbles start to appear on the surface of the naan. 

  • Flip the tawa over direct flame. Lower the flame to medium-low and then cook the paneer naan over the direct flame, without burning.

  • Cook the naan until evenly brown from all sides.

  • Once down, gently squeeze the paneer naan to give it that chur chur texture. Apply ghee over the Paneer chur chur naan and serve hot. 

  • Cook the remaining naan in the same manner and keep the cooked chur chur naan covered at all times as you cook the rest. Serve warm with your favorite curry or raita.

 
Tips to make the best Paneer Chur Chur Naan
 
» You can swap whole wheat flour for all-purpose flour. 
 
» These Chur Chur naans are perfectly balanced with a considerable amount of seasonings but if you prefer it spicy, feel free to throw in some chopped green chilies.
 
» If you want to save some time, you can prepare the filling a day in advance and store it in the refrigerator. Just do not add salt. Add salt and mix when you are ready to stuff the naan. 
 
» For softer naan, knead the dough with lukewarm milk. 
 
» Always keep the dough or dough balls covered at all times. 
 
» Roll the naan dough as thin as you can, without breaking. If rolled thick, you will not attain that many folds and you will miss on the flaky texture. 
 
» This unique rolling and pleating process is what forms layers and once the chur chur naan is cooked, the layers will become more visible when crushed. 
 
» Once the naan is rolled out, (before making pleats) brush it generously with ghee. 
 
» Make the pleats/folds as narrow as you can.  
 

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

The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

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indianfoodclub

Welcome to my incredible food paradise! If you are passionate about food, this is the right place to explore exquisite recipes. From tasty starters, delicious meals, and blissful sweet delights, here you will find everything to please the gourmet in you. 

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