In a mixing bowl, add wheat flour, salt and mix well. Slowly add water and make a soft and smooth dough. Add 1 teaspoon of oil to the dough and knead well. Cover and keep aside until the stuffing is prepared.

Wash and peel the skin of the potatoes and boil in enough water until it's just cooked.

Place the potatoes on a trivet, add 2 cups of water to the pot and pressure cook for 7-8 minutes. Allow the pressure to release naturally. Remove the skin and use it.

Remove the potatoes from the water and allow them to cool completely.

Into a bowl, add the cooled potatoes and mash them using a masher.

Now add red chilli, coriander, cumin and chaat masala powder and mix well.

Add grated ginger, green chillies, salt and finely chopped coriander leaves and combine well.

Divide the mixture into equal parts and make a big or small as per your taste. keep aside on a plate.

Knead the prepared dough and divide into 8-10 equal sizes balls. ( as you needed big or small)

Now take a small dough ball, dip in the dry atta(wheat flour) and roll into a small circle using a rolling pin.

Place the prepared stuffing in the centre of the dough (stuffing should be less than the dough ball size)

Then bring the edges to the centre and seal it, without stuffing coming out.

Now flattened the dough ball using your hands and dip in the dry atta.

With the help of rolling pin, roll the dough into a circle of 7 to 8 inches diameter.(use more dry atta if required while rolling the dough)

Heat a gridle or tawa on medium to high flame. Place the rolled paratha on to the tawa and fry on medium heat.

Fry one side the paratha until you see small brown spots ,then flip to the other side and fry.

Now apply oil or ghee to the both sides and press with spatula at the edges. Fry until you see golden brown spots on both sides. Remove the cooked paratha on to kitchen towel and cover it.

Repeat the process with the remaining dough.

Serve warm parathas with yogurt, pickle or on its own.