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Boil 3-4 medium-sized potatoes (500 grams) until they are soft and cooked through. Peel and mash them in a bowl.

In the mashed potatoes, add 1 finely chopped green chili, 1/2 teaspoon grated ginger, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon amchur (dry mango powder), and salt to taste. Mix well to form the stuffing.

In a separate bowl, take 2 cups (250 grams) of whole wheat flour (atta) and add a pinch of salt. Gradually add water and knead the dough until it is soft and pliable. Cover and let it rest for 15-20 minutes.

Divide the dough and potato stuffing into equal portions, making sure you have the same number of portions for both.

Roll out a dough portion into a small circle, place a portion of the potato stuffing in the center, and bring the edges together to seal the stuffing inside. Gently flatten the stuffed dough ball.

Dust the working surface with some dry flour and roll out the stuffed dough ball into a 6-7 inch circle, ensuring the stuffing is evenly spread.

Heat a tawa (griddle) on medium flame. Place the rolled paratha on the tawa and cook until small bubbles appear. Flip the paratha and cook the other side.

Apply a little ghee or oil on both sides of the paratha and cook until golden brown and crispy.

Serve hot with yogurt, pickle, or a side of your choice.