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Raju Chur Chur Naan Recipe

Paneer Stuffed Chur Chur Naan

Chur Chur Naan is an oval-shaped Indian bread that is perfect for your weekend parties. You can have it for breakfast, lunch or dinner.
5 from 2 votes
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Course: Main Course
Cuisine: Indian
Keyword: chur chur, naan
Author: Rekha Kakkar


To Make Chur-chur Naan

  • 2 Cups Maida/ white flour
  • 1 teaspoon Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • ¼ cup fresh Yogurt
  • 2 tablespoon Ghee
  • 1 cup Warm Milk

To Make Paneer Stuffing

  • 1 cup Grated Paneer
  • 1 cup Onion chopped
  • Coriander leaves
  • Mint Leaves
  • 1 teaspoon grated Ginger
  • 1 teaspoon Green chillies
  • 1 teaspoon Crushed Coriander
  • ½ teaspoon Chaat Masala
  • Salt to taste
  • 1 teaspoon Red Chili Powder
  • ½ teaspoon roasted Cumin Powder
  • 1 teaspoon Ajwain


Steps to Make Naan

  • Wash your hands clean and then take a plate where you can easily mix maida or white flour. Now, add 2 cups of white flour or maida in it.
  • Add 1 teaspoon of sugar, 1 teaspoon baking soda, ¼ teaspoon of salt on the maida.
  • After the salt, add ¼ teaspoon of fresh yogurt, 2 tablespoon ghee and stir them using your hands.
  • In order to dough the maida add 1 cup of warm milk in the white flour.
  • Now, using your hands gently make a dough of the mix. Knead the dough with your hands for at least 10 minutes till the dough is smooth and soft and it is not sticking on your hands anymore.
  • After kneading the dough for 9-10 minutes, cover all sides of the dough with clean moist cloth for an hour or 45 mins.
  • After covering the dough with a moist cloth for an hour, take out the dough from the moist cloth, knead it slightly to remove any air present in the dough. Place it on a flat wooden desk (to make the naan)
  • Knead the dough to make a circle. Now, apply ghee on the opposite sides of the dough and then fold it. Repeat the process, the idea is to spread the ghee in layers in the dough. Repeat the process for one more time. Folding the dough will give you flaky layers.
  • After that knead the dough and put it on a plate or dash in such a way that you can easily cut the pieces of dough with a knife. (you can take sizes of the dough as per your liking)
  • Now, take one piece of the dough in your hand, pinch sides of the dough and make a basket of it. After making a basket, roll the dough to make a circle. Repeat the same process with all the dough pieces.
  • Cover the dough pieces with a moist cloth for 15 minutes. After 15 minutes take them out and spread maida on the wooden desk and roll the dough and add the paneer filling in it.
  • After adding the paneer filling in the dough, flatten it with your hands, use ghee to flatten the dough with your hands.
  • After the dough is flattened in shape then spread some coriander leaves and ajwain on one side of the dough. Flatten the dough some more so that the coriander leaves and ajwain are mixed in the dough. 
  • Sprinkle some water on the other side of the naan so that it sticks on the tawa. When it is done carefully place the naan on the pan.

Steps to Tawa Cook The Naan

  • After 2 minutes, hold the tawa side and put it upside down the flame. The side of the naan needs to be cooked by the flame. 
  • Carefully cook all the sides of the naan by holding the tawa upside down. Keep the flame on medium.
  • Using a spatula, take out the naan when it's cooked.
  • You will see the beautiful chur-chur (layers) of the naan. Pour an ample amount of ghee on the naan and serve with green chutney.

Steps to Make the Stuffing for Chur Chur Naan

  • Take a bowl and add 1 cup grated paneer in it.
  • After that add 1 cup chopped onion, coriander leaves, mint leaves and 1 teaspoon grated ginger in it.
  • After that add 1 teaspoon chopped green chilies, 1 teaspoon crushed coriander, ½ teaspoon of chaat masala, salt to taste, 1 teaspoon red chili powder and ½ teaspoon roasted cumin powder in the bowl.
  • After adding all the ingredients mix them well using a spoon. (You can use your hands too in order to mix the filling properly)
  • After the ingredients are mixed properly, keep them aside.