Ghee Churi Parantha -Sweet and Savoury

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 till what is left is a clear liquid, we say that Ghee/Clarified butter is ready. Using a strainer, this ghee is separated, and what remains is a delicious, well-toasted residue. This can be eaten as is, or it can be used for making 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. One is sweet, and the other is 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/savoury and stuff it inside a dough ball. Then, you roll and flatten the dough and pan-fry it till 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

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

  • In a mixing bowl, combine whole wheat flour and water to make a smooth dough. Cover and rest it for about 15 minutes.

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

    rested whole wheat flour dough
  • For the filling, in a mixing bowl, combine churi, salt, ajwain and red chilli powder.


  • 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.

    Rolled Whole wheat flour dough
  • 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

  • In a mixing bowl, combine whole wheat flour and water to make a smooth dough. Cover and rest it for about 15 minutes.

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

    rested whole wheat flour dough
  • 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.

    Rolled Whole wheat flour dough
  • 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 not sufficient to make paranthas, you can combine it with any 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, and it stays 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 will 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  SpicelandTheir 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:

Ghee Churi Parantha -Sweet and Savoury

Ghee Churi Parantha- Sweet and Savoury

Padmini
Two recipes for delicious Paranthas made using the residue after making Ghee. One is sweet and the other is savoury. Must-try recipes!
Prep Time 5 minutes
Cook Time 14 minutes
Course Breakfast
Cuisine Indian
Servings 6 Paranthas

Equipment

  • Mixing bowl
  • Pan
  • Spatula
  • Rolling pin and board

Ingredients
  

Ingredients needed to make whole wheat flour dough

  • 2 Cups Whole Wheat Flour
  • Water; for kneading the dough

Ingredients for Recipe 1: Ghee Churi Parantha -Savoury

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

Ingredients for Recipe 2: Ghee Churi Parantha -Sweet

  • 3-4 tbsp Churi
  • 3 tsp Sugar
  • 1 tbsp Powdered nuts (optional)
  • ¼ tsp Cardamom Powder (optional)
  • Ghee; for frying the paranthas

Instructions
 

Method to make Ghee Churi Parantha -Savoury

  • In a mixing bowl, combine churi, salt, ajwain and red chilli powder.
  • 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.

Method to make Ghee Churi Parantha-Sweet

  • In a mixing bowl, combine churi, sugar, cardamom powder and nut powder.
  • 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.
Keyword Churi Ka Parantha, Ghee Churi Parantha, Parantha made using residue after making Ghee

Check out other recipes from my kitchen here.

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