Chur Chur Paratha

 

Chur Chur Paratha is famous dish from Delhi. It is crispy layered bread stuffed with crumbled paneer. The first time I even heard about this dish was when I saw it on a Face Book page. It looked interesting. Looks similar to South Indian layered parotta, only that is not stuffed. I must say my son who does not like any kind of roti or paratha ate it without any complains. He loved the fact that I had no side dishes to go with it.

Ingredients for Paratha:

2 1/2 Cups wheat flour
1/4 Cup rice flour
1 Tbsp. ghee + 4 Tbsp. ghee for parathas
salt to taste
Wheat flour for dusting

Ingredients for the Stuffing:

1 Cup crumbled paneer
1 Potato, boiled and mashed
1 Small onion, finely chopped
1-inch ginger, grated
1 small green chili, chopped
1/4 teaspoon red chili powder
1 teaspoon chat masala
salt to taste

Method:
1.Mix the dry ingredients for paratha in a large bowl. Add 1 Tbsp. ghee to the flour mixture and mix well with your hand. Make a well, add 1/2 cup water and knead, add more water and make a dough. Cover with wet paper towel and set aside for 20 minutes.

 

2. Meanwhile, take crumbled paneer in a bowl. Add mashed potato, chopped chili, grated ginger, salt, red chili powder, chat masala and chopped cilantro. Mix well. Stuffing is ready.

 

3. Remove paper towel from the dough, knead it well to form a smooth dough. Divide dough into 10 medium size balls. 





4.Take one ball, dust it in wheat flour, roll it to a large circle. Brush all over with ghee. Now fold from bottom like accordion. Take one end and make it into a spiral wheel, tucking the end to the bottom. Take this in your hand and press along the outer edge to make a basket. Fill it with one teaspoon of the filling. Seal by closing the edges to make a ball. Make sure to seal it without gap.  Repeat the process with the remaining dough balls.

                                                 



 5.Dust the stuffed ball with flour and roll into a circular paratha.

 6. Heat a griddle to medium heat. Place paratha, cook for 2 minutes. Flip it and cook the other side for 2 minutes. Brush one side with ghee. Turn it over and brush the other side with ghee. Cook both sides till golden brown. Remove from pan, place it on a paper towel, crush slightly by pressing sides to center. This brings out the flaky layers. Repeat the process with the remaining stuffed balls.

7. Serve Chur Chur Parathas with raitha, and pickle.