How to make Chur Chur Parantha -
The flaky texture of these paranthas is what makes it so popular. Do try!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour, Rice flour (चावल का आटा)
Cuisine : Indian
Course : Breads
For more recipes related to Chur Chur Parantha checkout Naan, Baguette, Bread Rolls, Pita Bread . You can also find more Breads recipes like Vade Tandalachi Bhakri - SK Khazana Pav - SK Khazana Potato Puris
Chur Chur Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chur Chur Parantha Recipe
Refined flour 1 cup + for dusting
Rice flour 1/2 cup
Garam masala powder 1 teaspoon
Coriander powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Cumin powder 1 teaspoon
Salt to taste
Ghee 2 tablespo to cook
Method
Step 1
Take refined flour in a mixing bowl, add rice flour, garam masala powder, coriander powder, turmeric powder, red chilli powder, cumin powder and salt and mix well.
Step 2
Make a well in the centre, add ghee and mix with your fingertips. Add water as required and knead into soft dough. Cover with a moist muslin cloth and rest it for 10-15 minutes.
Step 3
Make a well in the centre, add ghee and mix with your fingertips. Add water as required and knead into soft dough. Cover with a moist muslin cloth and rest it for 10-15 minutes.
Step 4
Divide dough in equal portions, dust flour on worktop and roll into discs. Brush ghee on top
Step 5
Fold the rolled disc like a fan and then shape it into a roundel. Flatten each roundel and roll into a disc again.
Step 6
Heat a non-stick tawa, place one parantha on it and cook for 1 minute. Flip, spread some ghee on top and flip again. Spread some ghee on the other side too and cook, turning sides, till they are evenly golden brown on both sides. Cook the remaining paranthas similarly.
Step 7
Place them in a bread basket and serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
