Alu Parathas (Punjabi Potato-Stuffed Griddle Breads) | America's Test Kitchen

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/236 grams) 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