Chur Chur Naan | Amritsari Kulcha
Chur Chur Naan, also known as Amritsari Kulcha, is a popular North Indian bread stuffed with spiced mashed potatoes, onions, or paneer, cooked in a tandoor or oven, and topped with butter. It is served hot with chole (chickpea curry), pickles, and chutneys, making it a hearty and flavorful meal.
Ingredients
For stuffing
- Paneer grated – 1 cup
- Salt – to taste
- Potato mashed – 1 cup
- Cumin – 1½ tsp
- Onion chopped – ¼ cup
- Coriander seeds – 1 tbsp
- Green chilly chopped – 2 nos
- Coriander chopped – 2 tbsp
- Chilli flakes – 1 tsp
- Garam masala – ½ tsp
- Red chilli – ½ tsp
- Anar dana – 1 tbsp
For dough
- Flour – 4 cups
- Sugar – a pinch
- Salt – 1½ tsp
- Baking soda – 1 tsp
- Ghee – ¼ cup
- Curd – 3 tbsp
- Warm water
- Ghee – ½ cup
- Flour – handful
- Coriander
Pyaz Chutney
- Onion chopped – 1cup
- Green chilli chopped – 2no
- Tamarind Pulp (thin) – 1cup
- Potato (boiled & mashed) – 1 cup
- Salt – to taste
- Black salt – ½ tsp
- Roasted cumin (powdered) – 2tsp
- Chilli powder – ½ tsp
- Sugar – 3tbsp
- Water – 1cup
- Coriander chopped – handful
Instructions
- Mix all the ingredients for the stuffing.
- For the dough mix all the dry ingredients with 2 tbsp of ghee. Now add the wet ingredients and make into a soft dough. Give rest and then spread out the dough. Apply ghee on the spread-out dough and sprinkle some dry flour. From one end start rolling the dough and make it into a round cylinder. Cut the dough at equal intervals.
- Make them round and add the stuffing to the dough. Apply chopped coriander on top. On the back side apply some water and stick it to a hot pan or tawa.
- Upturn it to cook it properly. Remove and apply butter.
For chutney
- Mix onion, salt, black salt, cumin powder, sugar and green chilli in a bowl. Crush the onions together with hands for a minute. Now add tamarind pulp and mix, add mashed potato and mix. Now add cold water and mix it with hands. Add chopped coriander and serve cold with kulcha.
Notes
Tips & Tricks for making Amritsari Kulcha, Pyaz Chutney
- Once you knead the Dough give it rest and then again place it in fridge once it is layered with butter. You won’t do this you won’t get khasta pan and layers.
- If your mixture has a lot of moisture add some atta to it and mix well before stuffing it into the dough.
- You can replace butter with ghee.
- Cook the kulcha on iron tawa as it will stick better on an iron tawa
- If the kulcha does not stick on to the tawa, then half cook on both sides on tawa without ghee and then using tongs hold the kulcha over live flame to finish it.
Once the kulcha is ready consume with few hours. - You can store the dough in fridge for 2-3days but in deep freezer up to 3weeks.
Tried this recipe?Let us know how it was!