Elumichai Poori | Lemon Poori ~ A to Z Indian Pooris

Elumiccai Poori

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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.

Elumiccai Poori

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How to make Elumiccai Poori

Step By Step Pictures

How to make Elumiccai Poori 1  Paratha Wali Gali Nimmu Paratha

Elumichai Poori | Lemon Poori ~ A to Z Indian Pooris

Ingredients Needed:

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.

Paratha Wali Gali Nimmu Paratha

Print Recipe
Elumichai Poori | Lemon Poori ~ A to Z Indian Pooris
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.
Elumiccai Poori
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 5 to 7 minutes for each
Passive Time 10 minutes resting for dough
Servings
numbers
Ingredients
For the Outer Dough
For the Stuffing
Prep Time 10 minutes
Cook Time 5 to 7 minutes for each
Passive Time 10 minutes resting for dough
Servings
numbers
Ingredients
For the Outer Dough
For the Stuffing
Elumiccai Poori
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Making the Dough
  1. Take the flour in a mixing bowl along with salt.
  2. Add water gradually and bind to a soft and pliable dough .
  3. Cover and keep aside for 15 minutes .
For the Stuffing
  1. Dry roast the cumin and coriander seeds and pulse coarsely .
  2. Remove and keep aside .
  3. Take the rest of the ingredients and pulse them into a coarse mixture .
  4. Combine the cumin and coriander mix and salt .
Making the Poori
  1. Knead and divide the dough into equal balls .
  2. Heat ghee/ oil in a kadai.
  3. Flatten the balls, place the stuffing and enclose on all sides.
  4. Dust well and gently roll into 6 inch diameter.
  5. Gently slide the pooris in the hot oil/ghee .
  6. Once it’s cooked on one side, flip to the other side and cook.
  7. Transfer to a kitchen towel.
  8. Serve hot with your side dish of choice.

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5 comments

  1. E is one of the difficult letters when doing most of the A to Z Indian food series. I haven’t tried the paratha version yet but these pooris sound yum too going by your daughter’s reaction.

  2. I agree there are certain letters in the alphabet which are difficult ones while looking for recipes starting with those letters. You have made a smart decision naming these lemon puris as elumichai pooris. They look very tempting.

  3. That is such an interesting poori recipe – totally new to me. The stuffing ingredients sound so flavorful, I am sure poori must have tasted tangy, spicy and yumm!!

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