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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
12/12/2025
Paranthe Wali Gali, located on Chandni Chowk in Old Delhi, is a historically narrow street where delicious deep-fried stuffed parathas with various fillings can be found, along with many kinds of chutneys and curries.
The article describes the history of Paranthe Wali Gali from its humble beginnings in the 19th century, when there were only a few family-run businesses, to today's huge selection of assorted filling options that include khoya (dried milk), bananas and much more. The article discusses frying methods, traditional Brahmin vegetarian eating customs and the tradition that has helped turn Paranthe Wali Gali into one of Delhi's best-known food destinations. Established during the late 19th century (circa 1870) and by some families since then, Paranthe Wali Gali is still home to an impressive selection of vegetarian-style parathas that include flavours from generations ago.
A Brahmin Family from Gwalior opened the first "stuffed parathas" shop around the late 1800's. This was a lane made up of silver/silver shops. After this, more members of the family, along with other relatives, started their own shops on this same street. By the beginning of the 1900s, Gali Paranthe Wali had been established as an identity for the area. Throughout the evolution of Delhi, this name would remain associated with the street.
The significance of Gali Paranthe Wali is enhanced further due to its association with a broader area of the City of Delhi's history, known as Chandni Chowk. The street itself was created in the 1650s by Princess Jahanara Begum, during the time of the Mughal Empire. Thus, the street represents one of the oldest marketplaces in the country of India.
Compared to the parathas you prepare on your stovetop from scratch or using an electric skillet, authentic parathas are deep-fried in pure ghee and cooked in a heavy iron kadhai. While they are deep-fried, you can expect a signature crispiness as well as fluffy and soft dough, creating a delicious combination. When you eat authentic deep-fried paratha, you will quickly develop an addiction for their lightness and crispness.
Because authentic paratha are introduced to hot ghee, they do not absorb oil the way shallow-fried versions will. Therefore, while they are extremely rich in flavour, they are not overly greasy.
One major reason people come here is for the amazing variety when it comes to paranthas; there is a large selection of ethnic style stuffing that includes ingredients such as aloo (potato), gobhi (cauliflower), dal and besan-methi (chickpea flour and fenugreek), which were among some of the earliest variations.
However, those are not the only varieties being offered on the street. As over the time, the owners have added creativity to their products by creating new and unique combinations of filling. Some examples include:
Khoya and rabri: a sweetening agent made from evaporated milk combined with sugar.
Dry fruits (cashews + almonds): added for extra crunch.
Lemon and pudina (mint) + mirch (chilli): fresh, tangy, and spicy (in that order).
Bananas and papad: for a fun combination of flavours.
Visiting this restaurant is not only about enjoying great-tasting food, but also about having a great food experience. Each time you go, you can look forward to tasting something new that has its roots in the history of the area.
In addition, food from this restaurant continues to honour the values of the Brahmin diet, where all of the parathas are made without garlic or onion. This tradition has been passed down through many generations since the very first day that the restaurant opened.
Parathas come served alongside sweet tamarind chutney, mint chutney, spicy potato curries, mixed veggie pickles, and lassi, all used to offset the heavy, greasy taste of the fried bread and create a deliciously filling meal.
In the 20th century, Paranthe Wali Gali was home to over twenty different shops where you could buy fresh parathas. However, these shops have seen some decline over the years as many of them closed down or moved elsewhere. Today, you will find only a few remaining paratha shops, some of which are still operated by relatives of the original shop owners. There is a strong sense of heritage associated with eating parathas from these shops, something not easily replicated anywhere else.
Paranthe Wali Gali serves as an intersection between history and contemporary life. Many of the shops have pictures and clippings from newspapers that document the history and events at the shops, including pictures of famous political guests that visited them, and a constant stream of tourists coming from both locally and around the world. Parathas in these shops are not simply food, but rather, they are stories of another time.
While Paranthe Wali Gali may be relatively short in length, it has an extensive amount of history, taste, and experience to offer you. You can walk from one end to the other in just a few minutes, yet as you travel down this lane you will notice that every single shop along the way will want you to stop, taste and compare their food, and with the many options that you will find surrounding you (like jalebi, kachori, and lassi) you will be able to put together an amazing collection of flavors representing Old Delhi's street food. The variety of foods you will find on this lane will allow you a chance to experience the rich culinary tradition of Delhi.
You don’t need an Old Delhi kitchen for centuries to create delicious parathas; you will need the right dough, the right fat, and time with the rolling pin! The first thing to do is to choose the flour you want to use based on the style of your paratha. Aashirvaad Select 100% MP Sharbati Atta is perfect for creating that naturally soft, aromatic base and remains tender after frying, making it the best choice for classic potato or paneer parathas. For those looking for more nutrition but without sacrificing flavour, Aashirvaad High Fibre Atta with Multigrains provides a subtle nuttiness and a much better structure, making it ideal for heavier fillings like dal or methi. If you are a purist and want the cleanest and most traditional taste, Aashirvaad Shudh Chakki Atta (100% Atta, 0% Maida) makes a wholesome earth dough that is very easy to work with.
When rolling your parathas, roll them slightly thicker than normal, and be generous with the filling and fry them in hot ghee until crispy-soft, the signature Old Delhi style. With the right atta, creating these magical parathas becomes much easier.
