Alu Parathas (Punjabi Potato-Stuffed Griddle Breads)

Name: Alu Parathas (Punjabi Potato-Stuffed Griddle Breads)
Yield: Serves 4 (makes 8 parathas)
Cuisine: Indian
Ingredients: 1 pound, russet potatoes, peeled and cut into 1-inch pieces; 2 tablespoons, minced fresh cilantro; 1 tablespoon, grated fresh ginger; 1½ teaspoons, amchoor; 1 teaspoon, ground cumin; 3/4 teaspoon, table salt; 1 , Thai chile, stemmed and minced; 1/4 teaspoon, kalonji; 1/4 teaspoon, ajwain; 1⅔ cups (8⅓ ounces), all-purpose flour; 1/2 teaspoon, sugar; 2 tablespoons, vegetable oil; 1/2 teaspoon, table salt; 1/2 cup plus 1 tablespoon, cold water; 1/4 cup, ghee, melted

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Appears in Cook's Illustrated March/April 2022, America's Test Kitchen TV

Main Courses

Indian

Potatoes

SERVES4 (makes 8 parathas)

TIME1½ hours, plus 1 hour 5 minutes cooling and resting

has video

WHY THIS RECIPE WORKS

These potato-stuffed flatbreads hail from Punjab and are a staple across the northern part of the Indian subcontinent and in big cities such as Mumbai and Delhi. Alu parathas are made by wrapping circles of dough around a boldly spiced pota...

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