Making Chur Chur Naan, which often attracts attention in restaurants and cafes due to the aroma of oil and spices in every layer, has become accessible even at home. You can create an equally crispy and tender version using a regular home skillet, without the need for a tandoor or oven.
For the dough, you will need 2 cups of high-grade flour (Maida), 1/2 cup of wheat flour (optional for a crispy texture), 3 tablespoons of yogurt, half a teaspoon of baking powder, a quarter teaspoon of baking soda, 1 teaspoon of sugar, and salt to taste. Milk or water is used for kneading the dough. For the filling, you need mashed boiled potatoes, grated cheese, finely chopped onion, green pepper, green dill, garam masala, chaat masala, red pepper, and salt.
First, prepare the dough. In a large bowl, mix the high-grade flour, wheat flour, baking powder, soda, sugar, and salt. Then, gradually add the yogurt and a little water or milk to knead a soft and smooth dough. Cover the dough and let it rest for 30–40 minutes.
For the filling, thoroughly mix the potato mash, grated cheese, onion, green pepper, green dill, and all the spices: chaat masala, garam masala, salt, and red pepper in a separate bowl.
Next, take a large ball of dough, roll it out into a thin and wide sheet. Spread melted butter or ghee evenly over this sheet, then sprinkle with dry flour. Fold this sheet, forming pleats like a fan, and then roll it up again into a ball (Loi). Place a small amount of filling in the center of this ball, then seal it tightly and gently roll it into the shape of a Naan. Optionally, you can attach some green dill and kalonji on top.
Apply a little water to one side of the Naan. Then, press this moist part onto a hot skillet (a cast iron or iron skillet is best). When bubbles start appearing on the surface, flip the skillet and fry the Naan on both sides over an open flame until a crispy crust is achieved.
Remove the finished Naan from the skillet and place it on a plate. You need to press it firmly with your palms so that it becomes a 'Chur Chur'. After that, generously brush it with oil and serve hot with your favorite Dal Makhani curry or cheese sauce.
If you are tired of monotonous food, such as simple lentils and pumpkin, and want a dish that looks luxurious but does not require complex preparation, then raw banana fritters will be the perfect solution. These tender fritters turn out crispy on the outside and soft on the inside, and their taste doubles when dipped in a velvety sauce.
The main advantage of this recipe is that it does not take much time and does not require a large number of spices. Try this recipe at home, and you will not only delight with the taste but also become a culinary favorite.
To prepare the fritters themselves, you will need three raw bananas (boiled), one boiled potato for binding, two to three tablespoons of besan or cornflour, one chopped green chili, half a teaspoon of grated ginger, two tablespoons of finely chopped cilantro, half a teaspoon of garam masala, salt to taste, and oil for frying.
For the base of the sauce, you need two tomatoes (pureed), ten to twelve cashews (soaked in warm water), two tablespoons of cream or fresh sour cream, one large chopped onion, one teaspoon of ginger and garlic paste, two green cardamoms, one piece of cinnamon, one bay leaf, as well as turmeric, red and coriander powders to taste, one teaspoon of dried mint, and salt to taste.
First, prepare the fritters: peel and mash the boiled bananas and potatoes. Add besan, green chili, ginger, cilantro, garam masala, and salt to them. Form small balls (fritters) and fry them over medium heat in oil until golden brown.
Start by making a paste from the soaked cashews. In a saucepan, heat two tablespoons of oil or ghee, add the bay leaf, cinnamon, and cardamom. Fry the chopped onion until golden brown, then add the ginger and garlic paste and cook for one minute. Next, add the tomato puree, turmeric, red and coriander powder, as well as salt, and simmer until the mixture begins to release oil.
To give the sauce a velvety taste, stir in the cashew paste and cream, and simmer over low heat for two to three minutes. Add the required amount of water to achieve the desired consistency, and bring the sauce to a boil. Sprinkle with dried mint and a little garam masala on top. Before serving, gently place the cooked fritters into the sauce so they do not overcook.
