Heat 3 tbsp oil in a saucepan. Add 1 tsp cumin and when it slightly changes color, then add 1 tbsp crushed coriander seeds, chopped green chilies, 1 tbsp of grated ginger and add 1 medium onion finely chopped.

Saute onion till soft and then add 1/4 tsp of turmeric powder, 1 tsp amchoor powder or lemon juice. Fry for a few seconds.

Add mashed potatoes, salt, and coriander leaves.

Cook and mix well till everything is well combined.

Taste and check the salt, spice, and sourness. The stuffing should be slightly pungent. Adjust accordingly. Add more chopped green chili to adjust spice.

Remove from heat and cool down completely before making parathas. (preferably in a refrigerator for at least 1 hour)

Make a regular roti dough by mixing 1 cup plain flour with 2 cups wheat flour. Add a bit of salt and 2 tbsp cooking oil and make a dough with water as needed.

Divide the dough into small balls and flatten it little up to 3 inches in diameter. Roll and make the edges thinner than the center. Place 2 tbsp full of stuffing in the center of the dough. Bring all the edges together and seal the stuffing well, as shown in the video.

Repeat step 4 with all other dough parts. And keep the stuffed discs covered on a greased plate.

Take each disc and flatten lightly with your hands, and then using plain flour roll out the paratha slowly and carefully. Do not put too much pressure while rolling. It has to be done gently. Move the rolling pin (bhelan) from edges to the center.

Cook your paratha on a hot pan, till cooked on both sides using a generous amount of oil or ghee.

Serve hot as breakfast with butter smeared on top.

Along with pickle or yogurt.