Ghee Churi Parantha

Today’s recipe is Ghee Churi Parantha.

The residue left after making ghee is called Churi in my home. Every time Ghee is made at home, there is more excitement for the residue than the ghee. When butter is melted and cooked until a clear liquid is left, we say that Ghee/Clarified butter is ready. Using a strainer, this ghee is separated, and a delicious, well-toasted residue remains. This can be eaten as is, or it can be used to make delicious Paranthas.

This leftover residue is said to be rich in protein and minerals. Therefore, you must not discard it. If you wish to learn how to make ghee and how to extract this delicious residue, please check out my article: A Guide to Sourcing Ghee in Germany- Buying Options and Making at Home Explained.

In my home, I make paranthas in two ways with Ghee Churi: sweet and savoury. Both are pretty easy to make, and the recipes are quite simple. All you need is a kneaded and rested wheat flour dough. You make the stuffing based on your preference—sweet or savoury—and stuff it inside a dough ball. Then, you roll and flatten the dough and pan-fry it until the parantha turns golden brown and slightly crispy.

Here are the detailed recipes for both Sweet and Savoury Churi Paranthas with pictures:

Kitchen Equipment Needed to make Ghee Churi Parantha

• Mixing bowl: https://amzn.to/49nsE66
• Pan: https://amzn.to/41rC8Im
• Spatula: https://amzn.to/3QYZGlR
• Rolling pin and board: https://amzn.to/49DyIYj

Read about all the equipment I use in my kitchen in my article: Setting Up My Indian Kitchen in Germany.

Recipe 1: Ingredients needed to make Ghee Churi Parantha-Savoury

Ingredients needed to make whole wheat flour dough

• 1 Cup Whole Wheat Flour
• Water; for kneading the dough

Ingredients for the Savoury Stuffing

• 3-4 tbsp Churi
• Salt; to taste
• ½ tsp Kashmiri Red Chilli Powder
• ½ tsp Carom Seeds (Ajwain)
• Ghee; for frying the paranthas

Method to make Ghee Churi Parantha -Savoury

Combine whole wheat flour and water in a mixing bowl to make a smooth dough. Cover and let it rest for about 15 minutes.

After 15 minutes, knead it again. Your dough is ready.

For the filling: combine churi, salt, ajwain, and red chilli powder in a mixing bowl.

Portion them out into three balls. The churi stuffing is ready.

Take a small portion of whole wheat flour dough. Roll and flatten it a bit.

Place a portion of the churi stuffing and close it from all sides.

Flatten it using a rolling pin.

Pan-fry on medium heat. Brush ghee on the surface and fry till the parantha turns golden brown and slightly crispy.

Savoury Churi Parantha is ready

Recipe 2: Ingredients needed to make Ghee Churi Parantha-Sweet

Ingredients needed to make whole wheat flour dough

• 1 Cup Whole Wheat Flour
• Water; for kneading the dough

Ingredients for the Sweet Stuffing

• 3-4 tbsp Churi
• 3 tsp Sugar
• 1 tbsp Powdered nuts-Cashews, almonds, pistachios (optional)
• 1/4 tsp Cardamom Powder (optional)
• Ghee; for frying the paranthas

Method to make Ghee Churi Parantha-Sweet

Combine whole wheat flour and water in a mixing bowl to make a smooth dough. Cover and let it rest for about 15 minutes.

After 15 minutes, knead it again. Your dough is ready.

In a mixing bowl, combine churi and sugar. Add cardamom powder and nut powder at this stage.

Portion them out into three balls. The churi stuffing is ready.

Take a small portion of whole wheat flour dough. Roll and flatten it a bit.

Place a portion of the churi stuffing and close it from all sides.

Flatten it using a rolling pin.

Pan-fry on medium heat. Brush ghee on the surface and fry till the parantha turns golden brown and slightly crispy.

Sweet Churi Parantha is ready.

Some Notes:

1. If you have very little residue left after making ghee and it is insufficient to make paranthas, you can combine it with parantha stuffing and use it. For example, if you are making Aalu Parantha, add this residue to the filling mixture and make paranthas the usual way.
   
2. If you don’t wish to use the residue to make anything immediately, store it in a container with a lid in the refrigerator. It will stay good for a week. After taking it out from the fridge, you will notice that the churi has hardened. That’s because it has ghee, and ghee hardens at low temperatures. Let it stay at room temperature for some time, and it will soften and be ready to use.
   
3. While you may get some of the ingredients needed for this recipe from a local supermarket, you will get all the ingredients from any Indian store near you or the online store of  Spiceland. Their quality is good, prices reasonable and they deliver all across Germany.
   
4. Earlier in the article, I shared the link to the ghee-making method. So, if you don’t know how to make Ghee, check out the article.

Here’s the recipe in printable format:

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