Alu Parathas
Ingredients: russet potatoes, fresh cilantro, ginger, amchur, cumin · 60 min cook time · 310kcal · $7.30
Ingredients
1pound russet potatoes, 2tablespoons fresh cilantro, 1tablespoon ginger, 1.5teaspoons amchur, 1teaspoon cumin, 1.25teaspoons table salt, 1chili thai chili, 0.25teaspoon nigella seeds, 0.25teaspoon ajwain, 8.33ounces all-purpose flour, 0.5teaspoon sugar, 2tablespoons vegetable oil, 0.5cup water, 0.25cup ghee
Instructions
1. Place cut potatoes in a saucepan with cold water, bring to a boil, then reduce heat to medium-low and simmer for 16-17 minutes until tender.
2. Strain the potatoes in a colander and shake off excess water.
3. Mash the potatoes until very fine using a potato masher or ricer, then let cool for 20 minutes.
4. Add finely chopped cilantro, grated ginger, amchur, cumin, table salt, minced Thai chili, nigella seeds, and ajwain to the mashed potatoes and mix well to form the filling.
5. In a food processor, pulse all-purpose flour, table salt, and sugar together.
6. Add vegetable oil and pulse until combined, then slowly drizzle in cold water and process until a dough forms.
7. Knead the dough on a bare counter for about 30 seconds until it comes together into a nice dough ball.
8. Place the dough in a bowl, cover with plastic wrap, and let rest for 30 minutes.
9. Shape the cooled potato filling into 8 equal balls and cover with plastic wrap.
10. Divide the rested dough into 8 equal portions, weigh to about 1 and 3/4 ounces each, and form into tight balls.
11. Cover the dough balls and let rest for another 15 minutes.
12. On a lightly floured surface, press and roll each dough ball into a 4-inch disc.
13. Place a potato filling ball in the center, pull the dough up and pleat around it, pinch to seal, and flatten.
14. Gently roll out the stuffed dough ball into an 8-inch circle, being careful not to cause any break-throughs.
15. Brush off excess flour from both sides of the rolled paratha.
16. Cook in a preheated 10-inch cast-iron skillet over low heat, brushing with ghee and flipping until golden brown and cooked through.
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