“Welcome to our culinary voyage through the heart of Punjab as we delve into the world of Amritsari Chur Chur Naan, an iconic Indian flatbread that encapsulates the essence of this vibrant region. In this comprehensive guide, we not only provide you with an authentic recipe to recreate this delicious dish at home but also uncover the fascinating origin story behind it.
Amritsari Chur Chur Naan, also known simply as Chur Naan, hails from the city of Amritsar in the northern state of Punjab, India. Amritsar, renowned for its rich cultural heritage and mouth watering cuisine, is often referred to as the culinary capital of Punjab. The origins of Chur Chur Naan can be traced back to the bustling streets and aromatic kitchens of this historical city.
Legend has it that Chur Chur Naan was first crafted by the skilled hands of the local ‘tandoor‘ (clay oven) masters. These talented artisans, inspired by the culinary creativity that defines Amritsari cuisine, developed this unique flatbread. The name ‘Chur Chur’ itself reflects the crispy, flaky texture that this naan is celebrated for, achieved through a special preparation technique involving the clever layering of dough and a generous slathering of ghee (clarified butter). It’s believed that the dish gained popularity as a street food, and its irresistible aroma and taste quickly won the hearts of both locals and tourists alike.
Today we are going to make this recipe in an easy way at home.
Chur Chur Naan
For Dough – Chur Chur Naan
- 2 cups Refined flour
- Little water
- 1 tsp Oil
- Salt to taste
- 2 tbsp Curd (beaten)
For Chur Chur naan Topping
- ¼ cup Semolina
- 1 tsp Chili flakes
- ½ tsp Carom seeds
- ½ tsp Black sesame seeds
- 1 tsp Coriander leaves (finely chopped)
- 2-3 tsp Oil (for greasing)
- Refined flour (for dusting)
- 1 tsp Ghee (for roasting)
Instructions For Chur Chur Naan Dough
- In a parat or bowl, add refined flour, salt to taste, curd, water and knead a semi soft dough.
- Cover it with a muslin cloth and keep aside for further use.
- After the dough rest for 15 to 20 minutes. Apply some oil and knead it again.
Instructions For Chur Chur Naan Topping
- In a bowl, add semolina, chili flakes, carom seeds, black sesame seeds and mix well. Keep aside for further use.
Instructions For Chur Chur Naan
- Take a large sized ball of dough, roll and flatten it.
- Roll it into a thin sheet, Grease it with ghee. Fold it in pleats with the help of fingers.
- Stretch and roll the pleated dough. Rest the roll dough for 10 minutes.
- Take the rolled ball and dust with some flour and start rolling to a thin circle. Apply the prepared toppings evenly all over the naan.
- Heat a tawa, add ghee, place the rolled naan and cook both sides until golden in color. Grease with ghee and crush the naan to form layers.
- The dough should be of medium consistency. Neither too loose nor too tight.
- It’s important to let the dough rest.
- We are using refined flour, we have to stretch the dough because we want it to be flexible.
- Add oil after kneading the dough to enhance the flexiblity of the dough.
- Don’t worry if the dough seems rough. Give it some time, the dough will automatically become flexible and fluffy.