6 January, 2025
Paranthe wali gali style Dry fruits Paratha |
ದೆಹಲಿಯ ಚಾಂದ್ನೀ ಚೌಕ್ ನ ಪರಾಠಾ ಗಲ್ಲಿ ಶೈಲಿಯ ಡ್ರೈ ಫ್ರೂಟ್ಸ್ ಪರಾಠಾ |
Chandni chowk is one of the famous and prominent landmark in Delhi. And there is a particular Lane in Chandni chowk market and exactly there we can find iconic Paranthe Wali Gali, where we get to see varieties of Parathas
Those small Paratha selling shops are very old and located here starting since 1870s. It is said that out of the 20 Paratha shops in the late 1960s, all belonging to branches of the same family, just 3 shops remain now : Pt Kanhaiyalal Durgaprasad Dixit – established in 1875, Pt Dayanand Shiv charan – established in 1882 and Pt Baburam Devidayal Paranthewale – established in 1886
The specialty of these shops do not include garlic and onion since the owners are brahmins. The parathas are always paired with sweet tamarind chutney, mint chutney, potato curry and mixed vegetable pickle and sometimes also with honey
Apart from regularly made parathas like aloo, gobhi, mooli, matar etc they make parathas using Karela(bitter gourd), dry fruits khova, Rabdi etc etc. I would definitely like to try out all the possible recipes and shall post it here one by one. To begin with I have tried making dry fruits paratha and bitter gourd Paratha and no doubt both the recipes are worth all the efforts put into it
By the way you can also check one more yummy and rare Paratha recipe which I made after tasting it in this same Paranthe wali gali ie … Bitter gourd Paratha. I insist you should definitely try making this recipe at your place.
Ingredients : measuring cup used – 250 ml
For the dough :
- Whole wheat flour – 2 cups
- Flax meal/flax seeds powder – 1 tbsp
- Ghee – 2 tsp
- Salt to taste
For stuffing :
- Almonds – 1/4 cup
- Cashew nuts – 1/4 cup
- Raisins – 1/4 cup
- Pistachios – 1/4 cup
- Ajwain/carom seeds – 1 tsp
- Cardamom powder – 1 tsp
- Black pepper powder – 1/4 tsp
PROCEDURE :
- Gather wheat flour, flax meal, ghee and salt together, mix everything well
- Now chop or crush or cut almond, cashew, Pistachios and raisin into small chunks
- Add ajwain/carom seeds, cardamom powder and black pepper powder, then mix everything well
- Take a portion of the dough, roll and flatten it slightly, place a portion of the stuffing in the centre, cover properly from all the sides, again roll into small semi thick circle
- Put it on a hot tawa and roast on both the sides by smearing little oil or ghee all over
- Serve along with any kind of subji or pickle of your choice. But they serve this Paratha along with Aloo subji/tari wale aloo and banana salad/rasayana
- I have included mango sweet lassi as well along with aloo subji and banana salad/rasayana to go with this paratha
