Apart from being a household start and breakfast option for Delhiites, paranthas are also a street specialty. From a plain salt base to stuffed options, this Indian bread is can be both an accompaniment or a main. 


For Dough

  • Wheat Flour / Atta - 2 Cups
  • Salt - 1 Tsp
  • Ghee - 1/2 Tbsp
  • Water - 1 Cup a little more than 1

For Filling

  • Boiled Potatoes / Aloo - 3
  • Salt - 1.5 Tsp
  • Green Chillies - 6
  • Red Chilli Powder - 1 Tsp
  • Dry Mango Powder / Amchur - 1/2 Tsp
  • Garam Masala - 1/2 Tsp
  • Cumin Powder - 1 Tsp
  • Dhaniya / Cilantro - 5 Tbsp
  • Oil to Shallow fry.


Dough Prep

  1. In a bowl, add Wheat flour and Salt. Mix well.

  2. Add Ghee and mix.

  3. Now add water and knead for 4 to 5 mins till the dough is kneaded properly and is soft.

  4. Keep Aside

Aloo Filling

  1. In a bowl add potatoes and mash them.

  2. Now add all the spices and cilantro.

  3. Mix well keep aside


  1. Take a medium sized ball from the dough. Apply the dry flour on properly so that it doesn't stick when rolling.

  2. Now roll it into a medium sized thick disc.

  3. Take about 4 Tbsp of potato filling and put it on the center of the dough disk.

  4. Lift it and start joining the edges together to seal it into a ball.

  5. Flatten it between your hands and the apply dry flour on both sides.

  6. Roll it into a medium thin disc. The paratha disc should not be too thick otherwise it will not cook properly.

Parathe wali Gali Style

  1. Take enough oil to in a frying pan or Kadai (wok) to shallow fry the Paratha.

  2. Heat it to 380 F to 400 F.

  3. After the Oil is heated, add the Paratha to the oil and fry for few minutes.

  4. Then turn the paratha and fry again for few minutes. You need to fry till its golden brown on both sides.