My mother, Meera Marathe, is the most accomplished Indian bread maker I know. No one’s chapatis, puris, or sweet stuffed griddled breads such as puran poli and gulachi poli are as good as hers. And her alu parathas? They’re exceptional. These potato-stuffed flatbreads hail from Punjab and are a staple across the northern part of the Indian subcontinent.
“One of the most delicious foods a human could eat.”
–Meera Sodha
Alu parathas are made by wrapping circles of dough around a boldly spiced potato stuffing, rolling the stuffed balls into slim disks, and browning the disks (brushed with ghee) until crisp brown patches develop. The steamy, pliable breads are typically enjoyed as the center of a meal rather than as an accompaniment, and frankly, there is no more satisfying breakfast, lunch, or dinner than a stack of piping hot alu parathas served with spicy-sweet mango pickle, cooling raita, or a refreshing tomato salad.
Acclaimed cookbook author Meera Sodha wholeheartedly agrees. After reading in her column in that alu paratha is one of her “all-time favorite dishes,” I reached out. She doubled down on her affinity for the breads, proclaiming them “one of the most delicious foods a human could eat.” The mother of two young children has a habit of packing alu parathas as an
