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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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