Amritsar Stall · Crushed Butter Naan
Chur Chur Naan
🥖
Photo coming soon
Vendors don't just serve the naan — they smash it apart by hand right at the counter, working in ghee until it turns into a crumbled, buttery pile before it ever reaches your plate.
A soft tandoor-baked naan, sometimes stuffed with paneer or dal, is pulled hot from the clay oven and crushed by hand on a griddle with a generous ladle of ghee until it breaks into buttery, flaky pieces. Amritsar's naan stalls pile it onto a plate alongside chole, raita, and pickle.
Why it's made this way: The dish grew out of Amritsar's tandoor bread stalls as a way to work extra ghee and texture into an already-rich naan, and the hand-crushing step is now considered as essential to the dish as the bread itself.
More from India
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.