Paranthe Wali Gali Paratha
An authentic vegetarian recipe from Delhi, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
400g Whole wheat flour
300g Potatoes, boiled and mashed
150g Paneer, grated
3piece Green chillies, finely chopped
20g Fresh coriander, chopped
5g Carom seeds (ajwain)
8g Red chilli powder
5g Garam masala
5g Dried mango powder (amchur)
80ml Ghee
10g Salt
200ml Water
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Mix whole wheat flour with carom seeds, a pinch of salt, and enough water to knead into a soft, smooth dough. Rest for 20 minutes covered with a damp cloth.
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Combine mashed potatoes, grated paneer, green chillies, coriander, red chilli powder, garam masala, amchur, and salt to make the filling.
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Divide dough into 8 equal balls. Roll each into a small disc.
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Place a generous spoonful of filling in the center. Bring the edges together and seal. Gently flatten and roll into a thick paratha.
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Heat a tawa (griddle) over medium heat. Place the paratha on it.
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Cook for 2 minutes until small bubbles appear, then flip.
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Apply ghee generously on both sides and cook until golden brown with crisp edges.
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Press gently with a spatula to ensure even cooking.
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Remove and serve hot with yogurt, pickles, and a dollop of white butter.
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Chef's Tips
The Paranthe Wali Gali in Old Delhi has been serving these since the 19th century — the secret is generous ghee.
Roll the stuffed paratha gently to avoid the filling tearing through.
A cast-iron tawa gives the best crust — non-stick pans don't replicate the texture.
Serve with makhan (white butter) for the authentic Old Delhi experience.
About This Dish
Paranthe Wali Gali Paratha is a traditional vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The Paranthe Wali Gali in Old Delhi has been serving these since the 19th century — the secret is generous ghee. - Roll the stuffed paratha gently to avoid the filling tearing through. - A cast-iron tawa gives the best crust — non-stick pans don't replicate the texture. - Serve with makhan (white butter) for the authentic Old Delhi experience.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium