Chandni Chowk Lane · Stuffed Griddle Paratha
Paranthe Wali Gali Paratha
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The lane it's named for — Paranthe Wali Gali — is barely wide enough for two people to pass, yet it's held onto its handful of paratha shops for well over a century, some run by the same families for multiple generations.
A wheat dough disc is stuffed with a filling — spiced potato, paneer, cauliflower, or even seasonal specialties like a sweet rabri version — folded shut, rolled out again, and deep-fried in a shallow pan of ghee until crisp on both sides. Shops in Old Delhi's narrow Paranthe Wali Gali serve it with a spread of small bowls: curries, pickle, and chutney.
Why it's made this way: Paranthe Wali Gali dates back to the late 19th century, when paratha shops first opened in the lane near Chandni Chowk, and its unusual method of deep-frying rather than dry-griddling stuffed parathas remains particular to this stretch of Old Delhi.
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