Alu Parathas (Punjabi Potato-Stuffed Griddle Breads)

Name: Alu Parathas (Punjabi Potato-Stuffed Griddle Breads)
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

Main Courses
Asia
Indian
Fruits & Vegetables
Potatoes

By Kaumudi Marathé ･ 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.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES 4 (makes 8 parathas)

TIME 1½ hours, plus 1 hour 5 minutes cooling and resting

A cookbook recipe exclusively for All-Access members from The Savory Baker

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