Elumichai Poori is an adapted version of the Nimmu Paratha from the Parathe wali Gali of Chandni Chowk, Delhi. These parathas are stuffed with Lemon flavoured masala and fried.
While making the list for my A to Z Indian Pooris, my E was blank and I kept wondering what I should make. I suddenly remembered Vaishali making Elumichai Paratha for our previous Mega BM on AtoZ Flatbreads. I didn’t think further and decided I will make this.
Parathe Wali Gali parathas are different from regular ones, where the parathas are actually deep fried with different stuffings. The first time when we were making regional special dishes, I had selected these parathas for Delhi and spent many hours researching on how these parathas are made. Until one point, I didn’t know the difference and the online videos were not available as well. Imagine my shock when I realized that these parathas are actually deep fried ones.
If you want to try different Paratha Wali Parathas, make these Mixed Parathas and enjoy your meal!
So I made Paratha wali Gali Mixed Parathas with an array of side dishes to make a complete meal. Later when we had our BM#75 Meet at Delhi, we had dedicated a day for Street Food and Vaishali made it a point for us to visit that gali. It was indeed a feast looking at the shops that were making these parathas and we all thoroughly enjoyed the experience.
Coming back to making another paratha from there was a fun thing, especially for a tough alphabet like E.
Even though the flatbread is deep fried, it is still referred to as paratha and each one has different stuffing. As I was making pooris, I have decided to call these as Pooris. I also made sure the size is not as big as a paratha.
Just as we thought, we all loved this version and Konda was upset that I never make more of these special ones. I said I will make it again some other time. Of course, with the list I have to make, I might never come around sooner, still it was fine.
Paratha Wali Gali parathas are shallow deep fried in ghee, since I was making regular Pooris, I deep fried in cooking oil.
So for E it Elumichai Poori or Lemon Poori for the monthly AtoZ Indian Pooris that I am making. This month it is D, E, F.
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Step By Step Pictures
Elumichai Poori | Lemon Poori ~ A to Z Indian Pooris
For the Outer Dough
1 cup Wheat Flour
Salt to taste
Water to knead the dough
Cooking Oil for deep frying
For the Stuffing
1 tsp ginger, shredded
2 to 3 Green Chilies
1 tbsp Cumin Seeds
1 tbsp Coriander Seeds
1/4 cup Coriander Leaves
1/4 tsp Dry Pomegranate Seed Powder / Anardana
2 tsp Lemon Juice
Salt to taste
Making the Dough
Take the flour in a mixing bowl along with salt.
Add water gradually and bind to a soft and pliable dough .
Cover and keep aside for 15 minutes .
For the Stuffing
Dry roast the cumin and coriander seeds and pulse coarsely .
Remove and keep aside .
Take the rest of the ingredients and pulse them into a coarse mixture .
Combine the cumin and coriander mix and salt .
Making the Poori
Knead and divide the dough into equal balls .
Heat ghee/ oil in a kadai.
Flatten the balls, place the stuffing and enclose on all sides.
Dust well and gently roll into 6 inch diameter.
Gently slide the pooris in the hot oil/ghee .
Once it’s cooked on one side, flip to the other side and cook.
Transfer to a kitchen towel.
Serve hot with your side dish of choice.