अम्रितसरी चूर चूर नान | Amritsar Chur Chur Naan | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

This delicious recipe comes all the way from Amritsar! These stuffed Kulchas are enticing, mouth-watering and full of flavours!

AMRITSARI CHUR CHUR NAAN

Ingredients

2 cups refined flour (maida) + for dusting
Salt to taste
2 pinches of baking soda
2 tbsps melted ghee + for drizzling
¼ cup yogurt
Stuffing
1 small white radish, peeled
2-3 big cauliflower florets
1 large potato, boiled and peeled
100 grams cottage cheese (paneer)
1 inch ginger, finely chopped
2-3 green chillies, finely chopped
2 tbsps chopped fresh coriander leaves + for sprinkling
½ tsp roasted cumin powder
A pinch of black salt
2 tsps roasted coriander seeds, coarsely ground
2 tsps dried pomegranate seeds
Salt to taste
½ tsp Tata Sampann Garam Masala
1 tsp red chilli powder
½ tsp chaat masala
1 small onion, finely chopped
To serve
Butter as required
Dal makhni
Green chutney

Method

1. Take refined flour in a large bowl, add salt and baking soda and mix well. Add ghee and rub using your fingers till the mixture resembles breadcrumb consistency.
2. Add yogurt and ¾ cup water and knead to a soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
3. To make the stuffing, grate radish, cauliflower, potato and cottage cheese and transfer into a large plate. Add ginger, green chillies, coriander leaves, roasted cumin powder, black salt, coriander seeds, dried pomegranate seeds, salt, Tata Sampann Garam Masala, red chilli powder, chaat masala and onion and mix well.
4. Dust the worktop with refined flour, roll out the dough into a large rectangular sheet.
5. Drizzle melted ghee, dust refined flour and start rolling from one end to the other. Cut into equal portions and flatten each portion. Make a cavity in the centre and stuff with a generous portion of the stuffing. Seal the edges and shape into balls.
6. Cover the stuffed balls with a damp muslin cloth and set aside for 10-15 minutes.
7. Heat a non-stick tawa.
8. Dust each stuffed ball with refined flour, drizzle a little water on top, sprinkle coriander leaves, press and gently spread to form a thick disc. Apply a little water on the plain side of the disc and place it on the hot tawa.
9. Cook for 2-3 minutes on each side on medium-high heat. Cook the edges on direct flame, rotating the disc using a tong.
10. Add butter on both sides, transfer on to a serving plate, gently crush the naan and add butter on top. Serve hot with dal makhni and green chutney.

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