Chur Chur Naan
An authentic vegetarian recipe from Punjab, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
400g All-purpose flour (maida)
5g Dry yeast
8g Sugar
300g Potatoes, boiled and mashed
3piece Green chillies, finely chopped
20g Coriander leaves, chopped
5g Garam masala
5g Amchur powder
80g Butter
200ml Warm water
10g Salt
11 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Mix yeast and sugar in warm water. Rest 10 minutes until frothy.
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Mix flour and salt. Add yeast mixture and knead to a soft, smooth dough. Cover and rest 1 hour until doubled.
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Mix potato filling: mashed potatoes, green chillies, coriander, garam masala, amchur, and salt.
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Punch down dough. Divide into 4 balls. Roll each into a large disc.
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Place filling in center. Fold edges in to seal. Flatten gently.
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Roll out again into a thick naan shape.
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Cook on a hot tawa until brown spots appear. Flip. Transfer to a direct flame and cook until charred spots develop.
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Remove and immediately crush/crumple the naan with both hands while hot — this is the signature "chur chur" (crumbling) technique.
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Apply butter generously over the crushed naan.
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Serve immediately with yogurt or dal.
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Chef's Tips
"Chur Chur" means crushing — the naan is intentionally crumbled while hot to create a flaky, layered texture.
The crushing must happen while the naan is piping hot — it won't crumble properly once it cools.
Apply butter immediately after crushing so it melts into all the layers.
This Amritsar street food is characterised by the potato stuffing and the crumbled presentation.
About This Dish
Chur Chur Naan is a traditional vegetarian dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- "Chur Chur" means crushing — the naan is intentionally crumbled while hot to create a flaky, layered texture. - The crushing must happen while the naan is piping hot — it won't crumble properly once it cools. - Apply butter immediately after crushing so it melts into all the layers. - This Amritsar street food is characterised by the potato stuffing and the crumbled presentation.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium