Alu Parathas (Punjabi Potato-Stuffed Griddle Breads)

Name: Alu Parathas (Punjabi Potato-Stuffed Griddle Breads)
Yield: Serves 4 (makes 8 parathas)
Cuisine: Asia, 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

To make these scrumptious Punjabi flatbreads, wrap fragrant spiced mashed potatoes in delicate dough, roll the parcels into thin rounds, and griddle them with ghee.

SERVES4 (makes 8 parathas)

TIME1½ hours, plus 1 hour 5 minutes cooling and resting

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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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