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Chur Chur Naan | Amritsari Kulcha

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Chur Chur Naan | Amritsari Kulcha

Chur Chur Naan Recipe on Tawa | Amritsari Kulcha Recipe on Tawa | Kunal Kapur Recipes

  • Suitable for vegetarian
  • 42 mins
  • Serves 8
  • Medium



Chur Chur Naan or Amritsari Kulcha is crumbly naan bread. It is so tasty that you will not stop at one.


For stuffing

  • Paneer grated – 1 cup
  • Salt – to taste
  • Potato mashed – 1 cup
  • Cumin – 1½ tsp
  • Onion chopped – ¼ cup
  • Coriander seeds – 1 tbsp
  • Green chilly chopped – 2 nos
  • Coriander chopped – 2 tbsp
  • Chilli flakes – 1 tsp
  • Garam masala – ½ tsp
  • Red chilli – ½ tsp
  • Anardana – 1 tbsp

For dough

  • Flour – 4 cups
  • Sugar – a pinch
  • Salt – 1½ tsp
  • Baking soda – 1 tsp
  • Ghee – ¼ cup
  • Curd – 3 tbsp
  • Warm water
  • Ghee – ½ cup
  • Flour – handful
  • Coriander

Pyaz Chutney

Onion chopped – 1cup

Green chilli chopped – 2no

Tamaring Pulp (thin) – 1cup

Potato (boiled & mashed) – 1 cup

Salt – to taste

Black salt – ½ tsp

Roasted cumin (powdered) – 2tsp

Chilli powder – ½ tsp

Sugar – 3tbsp

Water – 1cup

Coriander chopped – handful



Mix all the ingredients for the stuffing.


For the dough mix all the dry ingredients with 2 tbsp of ghee. Now add the wet ingredients and make into a soft dough. Give rest and then spread out the dough. Apply ghee on the spread out dough and sprinkle some dry flour. From one end start rolling the dough and make it into a round cylinder. Cut the dough at equal intervals.


Make them round and add the stuffing to the dough. Apply chopped coriander on top. On the back side apply some water and stick it to a hot pan or tawa.


Upturn it to cook it properly. Remove and apply butter.


For chutney

Mix onion, salt, black salt, cumin powder, sugar and green chilli in a bowl. Crush the onions together with hands for a minute. Now add tamarind pulp and mix, add mashed potato and mix. Now add cold water and mix it with hands. Add chopped coriander and serve cold with kulcha.


Tips & Tricks for making Amritsari Kulcha, Pyaz Chutney

Once you knead the Dough give it rest and then again place it in fridge once it is layered with butter. You won’t do this you won’t get khasta pan and layers.
If your mixture has a lot of moisture add some atta to it and mix well before stuffing it into the dough.
You can replace butter with ghee.
Cook the kulcha on iron tawa as it will stick better on an iron tawa
If the kulcha does not stick on to the tawa then half cook on both sides on tawa without ghee and then using tongs hold the kulcha over live flame to finish it.
Once the kulcha is ready consume with few hours.
You can store the dough in fridge for 2-3days but in deep freezer up to 3weeks.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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