There are always some places that you feel connected. Even if that place was your first and haven’t gone again. And Delhi was for me. When we visited Delhi four years back
, Hubby dear wanted to make sure he took me to all those foodie joints and made sure I tasted all the famous dishes in Delhi. The three days we stayed was just not enough. We were only eating and eating and hardly even bothered to think really about sight seeing. It looked more like a gastronomical tour than a sight seeing trip to celebrate our anniversary.
The memories are still so fresh and I won’t say no to visit the place again, if not to just cover all the places I missed out eating during my previous trip. So when it was time to think what I can cook that is special to Delhi, I was really stumped for ideas. Most Indian Breads that are famous in Delhi is already there for Punjab or Haryana. And most are what I have already cooked.
Of course, the first thing that came to mind was Paratha wali gali Parathas. However when I was searching, I ended up reading stuff that didn’t give me anything new. The same stuffed parathas Aloo Parathas
, Gobi Parathas
and what not. Needless to say I was left disappointed.
I was getting apprehensive and thinking what to do, when Vaishali
pinged me. I was making sure I don’t disturb her much as she was so busy. However we got on talking and I mentioned that I am still clueless about Delhi! I said I know Chole, Chur chur Naans are famous, apart from these are the regular ones. She coolly suggested I make Paratha Wali Gali Parathas. I said I have already done them and how different can the stuffing be?
Only then she mentioned they shallow fry the parathas! My gosh! Can you imagine? Of course there is something else done the list to shock in the similar way. But then this is parathas we are talking about!
Anyway after knowing from her how and what exactly is served with these speciality parathas, I got on google again and lol, I was looking at something so different.
Can you imagine, hubby dear lived in that place for four years and has not even heard about this place! When I rebuked him, he asked if it was a gali and on hearing it was indeed, said he doesn’t like moving in a gali..:)
So on confirming how these are made, I armed myself with all the side dishes. I wanted to make sure the plate was exactly like how it is served in these Gali shops. I read that these paratha wali gali shops are No Onions, No garlic. So even though I was suggested to make Onion parathas, I opted for a mixed vegetable paratha.
The side dishes are Aloo Subzi and Pumpkin Subzis. I literally watched couple of vidoes so many times, that my kids were looking at me strangly, Especially one where the anchor was stuffing himself, after dipping into these, and making oohh, ahhhh..and you can imagine the boys giving me looks. It was fun. However all this happened in a matter of an hour gap. So the entire thought process happened very quickly!
After checking out the videos, I used a similar shallow kadai, with both ghee and oil mixed for frying these parathas. Though pooris are a regular fare, I still couldn’t get myself heat up a huge kadai full of ghee.
On the whole, this was yet another meal that all of us simply loved! By the way, please don’t miss out the lassi, that was the final touch!
Some of the sites that are interesting to check out are this, this and this
Mixed Vegetable Stuffed Paratha
For the dough
Wheat flour – 2 cups
Oil – 1 tsp
Salt to taste
Oil for frying
For the Stuffing
Gobi – 1/2 cup
Peas – 1/2 cup
Aloo – 1/2 cup
Ghee – 2 tsp
Cumin seeds – 1 tsp
Turmeric powder a pinch
Red chilie powder – 3/4 tsp
Coriander powder – 3/4 tsp
Green Chilies – 1 long
Coriander leaves – 2 -3 tsp
How to make the Mixed Vegetable Paratha
Clean the gobi, soak in hot water for 5 mins. Take Gobi and peas in a MW safe bowl and for 5 mins. MW Potato for 6 mins. Peel, and grate the aloo in a bowl.
Heat a non stick pan with ghee, add cumin seeds. Next add the grated potatoes, gobi and peas.
Saute quickly and then add all the spices. Using the potato masher, mash everything well together.
Finally add the finely chopped coriander leaves.
Cook till the vegetables is dry and well cooked. Adjust the spices if required. Once done, remove and keep it aside.
For making the Paratha wali gali parathas:
Heat a shallow kadai with 2 tbsp ghee, 3 -4 tbsp oil. Heat till it is hot. Simmer.
Now stuff the mixed vegetable into small balls of dough. Follow as you normally do stuffed parathas, making sure that stuffing doesn’t come out.
With regular pan cooking, it is fine if the stuffing comes out. However this is more like deep frying, so you have to be careful with rolling out.
Once the oil is hot, slide the parathas, press down with a ladle. Turn over and cook well.
With a tong, remove the fried parathas.
Following these tricks will help you make these parathas easily.
Make sure the dough is stiff and not very loose. At the same time you should knead it well and rest, so that it becomes soft to handle. When I say stiff, you shouldn’t add too much water to the dough.
The stuffing you use should be mashed well. So that it is easy to roll out.
Just as you do with pooris, as soon as you slide in the parathas, make sure the top layer gets drenched in oil. Please refer the picture for idea on how it can be done.
A ladle can be used to press down the paratha and a tong to flip it over. Keep swirling with the ladle to make sure it is cooked on all sides.
Use a tong to remove, after ensuring excess oil is drained. Simmer the heat as you do this, oil should be hot but not smoking hot.
Aloo Subzi and Pumpkin Subzi
Aloo – 2 medium
Pumpkin, cubed – 1 cup
For both the subzis, the same masala mix is used.
MW Potatoes for 6 -7 mins, peel skin and mash it roughly.
Clean and chop the pumpkin into pieces. MW for 8 mins.
In a bowl, take 1 tsp red chili powder, 1 tsp coriander powder, turmeric powder, salt to taste, 1/2 tsp cumin powder. Mix everything together.
Add 2 cups water and mix everything well.
In a non stick pan, heat 1 tsp ghee, add cumin seeds, saute.
Next add boiled aloos, and fry well.
Now add half of the masala water and bring to boil. Finally add coriander leaves.
Repeat the same with pumpkin in another non stick pan.
For 1 serving
Thick Curds – 1/2 cup
Cold Water – 1/2 cup
Sugar – 2 tsp
Ice cubes – 2
Beat the curds well and add the water and run in a blender along with sugar and ice cubes.
Serve it chill.
Serve the Paratha Wali Gali Mixed Parathas with Aloo Subzi, Pumpkin Subzi, with Lassi and Raithas.