Firstly boil the potatoes, peel & chop the boiled warm potatoes, then mash the potatoes and add seasoning in it and mix well.

Make soft dough of wheat flour and make small round balls and pinch a medium ball doug, roll between your palms and lightly flatten it, dust with some flour and roll it to a circle of about 5 to 5.5 inches diameter and place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.

Join the pleats together, the pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.

On a hot tawa (skillet or griddle) place the rolled paratha. the tawa should be hot and not at a low temperature, cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft. keep the flame to medium-high or high for a thick bottomed and heavy tawa.

Then spread some ghee on the partly cooked part to both sides of Paratha, we can also use oil instead of ghee.