Apart from being a home start and breakfast option for Delhiites, parathas are also a street specialty. From a plain salt base to a stuffed option, this Indian bread can be both an accompaniment or a main. The popular Delhi cuisine comes in various vegetarian and non-vegetarian options such as Keema Paratha, Chicken Paratha, Aloo (Potato Stuffed) Paratha, Onion Paratha, and more. Proceeding from Paranthe Wali Gali in Chandni Chowk, there are several stops in the capital that serve this popular dish with pickles, curd and curry.
Paranthas Recipe
Ingredients
1-Cooking oil 2 tbs
2-Garlic crushed 1 tbs
3-Green chilli chopped 1 tbs
4-Cumin seeds) roasted & crushed ½ tbs
5-Nigella seeds ½ tsp
6-Coriander seeds roasted & crushed 1 tbs
7-Whole Spices powder ½ tsp
8-Red chili powder 1 tsp or to taste
9-White flour sifted 1 & ½ Cup
9-Salt ½ tbs or to taste
10-Potato) boiled & grated 200 gms
11-Fresh coriander chopped 1 tbs
12-Mint leaves chopped 2 tbs
13-Water ½ Cup or as required
14-Cooking oil 1 tsp
15-Cooking oil for frying
Directions
1-In a saucepan add cooking oil, garlic, green chilli, mix well and cook for a minute.
2-Add cumin seeds, nigella seeds, coriander seeds, garam masala powder, red chili powder and mix well.
3-Let it cool down
4-In a bowl add white flour, prepared spice mix, salt and mix until crumbled.
5-Add potato, fresh coriander, mint leaves and mix well.
6-Gradually add water and knead until dough is formed. Cover and let it rest for 10 minutes.
7-Knead dough again. Take a small dough, grease hands with oil and make a ball. Sprinkle dry flour, add & spread cooking oil and roll out with the help of rolling pin.
8-Heat griddle and fry paratha from both sides with cooking oil.
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