Chur Chur Parantha
Parantha is a delicious traditional Indian dish always loved and
relished by people. You might have eaten a variety of paranthas. Chur
chur parantha is an old dish from Delhi's pahar ganj. In fact, popular
Parathe waali gali of Chandni chowk has this amazing parantha in their
menu. Many of you have tried it several times but recipe is unknown to
you. We have brought the recipe right for you.
Ingredients
2 1/2 cups wheat flour, 1 cup rice flour, 4 tbsp clarified butter for parathas, water, wheat flour (for dusting), salt to taste
For stuffing
80
grams crumbled paneer(Indian cottage cheese), 1 boiled & mashed
potato, 1 small finely chopped onion, 25 gms coriander leaves, ginger
grated, 1/4 tsp red chili powder, 1 tsp chat masala, 1 green chili
(finely chopped), 1/4 tsp black pepper powder
How to make:-
Prepare
Dough
In a bowl take wheat flour, rice flour, 1
tbsp butter (ghee) and salt. Mix all these ingredients well. Now add water in the flour, mix well and knead
the flour. Prepare medium dough (not
stiff or soft). Leave this dough for 20 minutes.
Prepare Stuffing for parantha
To prepare stuffing
for parantha, take crumbled paneer, boiled and mashed potato, chopped onion, grated
ginger, finely chopped green chili, finely chopped coriander leaves, chaat
masala, chili powder and salt in a bowl. Mix all these ingredients and stuffing
is prepared.
Make parantha
After stuffing is
prepared, give dough a final knead. Make a medium size ball dough ball, using
dry wheat flour. Roll this ball into medium size flatten disc. Now, spread butter
all over flatten disc. Now start rolling it a circular manner. When done, again
make a circular ball and add stuffing in it well. Gather all the edges and seal it completely.
Roll it again in a circular disc.
Heat
pan and place paratha on the pan. Cook parantha by applying good amount of
butter on both the sides. Cook it on medium flame to make crispy. Crush it your
palms. Crispy, flaky, stuffed chur chur paratha is ready to be served. Eat this
paratha with coriander chutney, daal makhani and curd.
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