Elimuccai Paratha is a lemon paratha . A paratha from Parathe wali Gali of Chandni Chowk .
Now E definitely made me go crazy , I had the option to make a Egg Paratha , but a vegetarian egg paratha didn’t sound very interesting , of course I could have made a besan or a Paneer one and named it egg but somehow the Tamil name Eluccai for Lemon appealed me and since this is one of the famous parathas of Delhi , I decided on it .
Parathe wali Gali is a famous lane in Chandni Chowk , Old Delhi . The Gali / lane is lined up with paratha walas . These shops are generations old . Initially the whole lane was full of these Parathe walas but slowly we see only a couple of them .
Flatbreads and More is actually a apt name for these shops which have a big paratha menu along with these side dishes. It takes a while to read the menu , but it takes really long to decide which paratha to order . The list is so interesting that it really gets confusing . This was one of our halts when we BM buddies made the food tour during our BM 75 meet . The place is super crowded and it sure is a task to survive in this lane for more than fifteen minutes .
Anyways long back I went with mom to this Gali specially to eat these parathas . These parathas are served with Pethe ki Khatti Meethe Sabzi , Aloo Mattar ki Sabzi , Kele ki Meethi Chutney , Hari Chutney , Achaar , Salad and Dahi . The parathas here are fried , yes deep fried and in ghee .
Frankly I had never tasted this lemon paratha , though I had heard about it so I searched for it and I did find one sole recipe here . I followed the recipe but did not use the lemon crystals ! and I deep fried the paratha . Yes I did deep fry and in ghee! My family was shocked but secretly enjoyed it too . I thoroughly enjoyed this spread . If you decide to make it , deep fry the paratha to get the authentic taste of crunchy and delicious paratha .
Elimuccai Paratha / Lemon Paratha
1/2 cup whole wheat flour
Water to knead the dough
1tsp ginger, shredded
2 green chillies
1 tbsp cumin seeds
1 tbsp coriander seeds
1/4 cup coriander leaves
1/4 tsp dry pomegranate seed powder
2 tsp lemon juice
Salt to taste
Take the flour in a mixing bowl .
Add water gradually and bind the dough .
Cover and keep aside for 15 minutes .
Dry roast the cumin and coriander seeds and pulse coarsely .
Remove and keep aside .
Take rest of the ingredients and pulse them to a coarse mixture .
Combine the cumin and coriander mix and salt .
How to make paratha
Divide the dough into two balls .
Heat ghee in a shallow kadai / pan .
Take one ball and roll it into a 2-3” disc.
Divide the stuffing into two and place the stuffing in the centre of the disc .
Bring the edges together and seal them .
Gently flatten the ball with your palms .
Roll into a 6” disc .
Gently slide the parathas in the hot ghee .
Now simmer the gas and press the paratha so that it doesn’t puff up .
Flip over and increase the flame for a minute . Again simmer till the paratha is nice and crisp .
Serve hot .
Make the other paratha in the similar manner .
Here is the menu for the Parathe Wali Gali Thali
Pethe ki khatti Meethi Sabzi
Aloo Mattar ki Rasse wali Sabzi
Kele ki Chutney
Gulab Jamun with Rabri