Chur Chur Naan with Spicy Potato Filling

Ingredients

• For the naan: For the naan:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) yogurt 1/2 cup (120ml) yogurt
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon oil 1 tablespoon oil
• Water, as needed Water, as needed
• For the potato filling: For the potato filling:
• 3 medium-sized potatoes, boiled and mashed 3 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt, to taste Salt, to taste
• 2 tablespoons oil 2 tablespoons oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, yogurt, baking powder, salt, and oil for the naan. Mix well.
2. 2.
   Gradually add water and knead the dough until it becomes soft and pliable. Cover the dough and let it rest for 30 minutes.
3. 3.
   In a separate pan, heat oil and add cumin seeds. Once they splutter, add the chopped onions and green chilies. Sauté until the onions turn golden brown.
4. 4.
   Add the mashed potatoes, coriander powder, garam masala, and salt to the pan. Mix well and cook for a few minutes until the flavors blend together. Remove from heat and let the filling cool.
5. 5.
   Divide the naan dough into small balls. Take one ball and roll it into a small circle. Place a spoonful of the potato filling in the center and seal the edges to form a stuffed ball.
6. 6.
   Roll out the stuffed ball into a slightly thick oval-shaped naan.
7. 7.
   Heat a griddle or tandoor over medium-high heat. Place the naan on the hot surface and cook until it puffs up and develops golden brown spots on both sides.
8. 8.
   Remove the naan from the heat and crush it gently with your hands to create the "chur chur" texture.
9. 9.
   Repeat the process with the remaining dough and filling.
10. 10.
    Serve the Chur Chur Naan hot with your choice of pickle, yogurt, or chutney.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy texture for the filling.
• Cumin seeds — Toasting the cumin seeds before adding them to the filling will enhance their aroma and flavor.

Tips & Tricks

• For a spicier filling, add finely chopped green chilies or red chili powder according to your taste preference.
• Brushing the naan with melted butter or ghee after cooking will add a rich and glossy finish.
• If you don't have a griddle or tandoor, you can cook the naan on a hot non-stick pan or in the oven.

Serving advice

Serve the Chur Chur Naan hot off the griddle to enjoy its crispy texture. Accompany it with a side of tangy pickle, cooling yogurt, or flavorful chutney for a complete and satisfying meal.

Presentation advice

Arrange the crushed Chur Chur Naan on a platter, allowing the golden brown spots to be visible. Garnish with fresh coriander leaves for a pop of color. Serve with small bowls of pickle, yogurt, and chutney on the side.