Whole wheat flatbread stuffed with a spiced mashed potato filling and cooked with ghee.
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In a large bowl, mix the whole wheat flour with a pinch of salt and water, kneading into a smooth, soft dough. Cover and rest for 20 minutes.
In a separate bowl, mash the boiled potatoes thoroughly ensuring there are no large lumps remaining.
Add the green chilies, ginger paste, cumin powder, garam masala, amchur, salt, and coriander to the mashed potatoes; mix well to create the filling.
Divide the dough into medium-sized balls and roll one ball into a 4-inch circle using a rolling pin.
Place 2 tablespoons of the potato filling in the center, gather the edges of the dough, and pinch them together to seal the stuffing.
Gently flatten the stuffed ball and roll it out into a 7-8 inch circle, being careful not to let the filling burst through the dough.
Heat a tawa or flat skillet over medium-high heat and place the paratha on it, cooking until small bubbles appear.
Flip the paratha, spread a teaspoon of ghee on the surface, and cook both sides until golden brown spots appear and the bread is crispy.
