Boiled Potatoes: Mashed, form the hearty paratha filling.
Whole Wheat Flour: Kneaded into soft, pliable paratha dough.
Ghee and Oil: Used for cooking; add rich flavors.
Chilies and Spices: For a zesty, aromatic potato filling.
Fresh Coriander: Chopped, adds a burst of freshness.
Turmeric and Chili Powder: Enhance color and heat.
Cumin Seeds: Toasted, bring warm, earthy flavors.
Stuff and Roll: Fill, seal, and roll into thin parathas.
Cook on Griddle: Until both sides turn golden-brown.
Serve Hot: With yogurt, pickle, or mint chutney; enjoy!