Parathe Wali Gali paratha
AI-drafted · awaiting admin review
Stuffed parathas deep-fried in ghee in an iron kadhai, served with potato-pumpkin sabzi and banana-tamarind chutney, as made in Chandni Chowk's famous lane.
Region: Chandni Chowk, Old DelhiOccasion: Breakfast and lunchTime: 1 hourServes: 4Vegetarian
Ingredients
- Dough: 2 cups whole-wheat flour, ½ tsp salt, water
- Filling: 3 boiled potatoes (mashed), 1 green chilli, 1 tsp grated ginger, 2 tbsp coriander, ½ tsp ajwain, ½ tsp red chilli powder, ½ tsp amchur, salt
- Ghee for deep-frying
- To serve: aloo-kaddu (potato and pumpkin) sabzi, banana-tamarind chutney, mint chutney and pickle
Method
- Knead the flour with salt and water into a firm dough. Rest for 20 minutes.
- Mix all the filling ingredients.
- Roll a ball of dough into a small round, place filling in the centre, gather the edges and seal. Roll out gently into a thick paratha.
- Heat ghee in a deep iron kadhai and fry the paratha, turning once, until crisp and golden on both sides.
- Drain and serve hot with the sabzi and chutneys.
History
Parathe Wali Gali, a narrow lane off Chandni Chowk, has been lined with paratha shops for generations, many run by the same families. The parathas there are vegetarian and made without onion or garlic.
Significance
Stuffings range from potato and cauliflower to radish, paneer and even sweet fillings, and a visit to the lane is part of many people's day out in Old Delhi.