Cook the potatoes (skin on) until soft, Allow to cool and then peel, mash with your hands or a potato masher until smooth.

Add the onions, chilli, salt, kashmiri chilli powder, garam masala, sabji masala, kitchen king masala, fresh mint and coriander and mix thoroughly until well combined

Put the chapatti flour in a bowl and add salt and melted ghee, mix together until you have a crumble like texture, then add enough water to make a firm but soft dough

Make a large chapatti and spread the filling over it until completely covered, then make small folds in the chapatti until you have a sausage shape, stretch the ends and turn the paratha, and begin to roll together until you have a pin wheel shape (tucking the edge underneath to seal)

Grease a plate and begin shaping the paratha with your hands (not to hard) otherwise you will loose the layers)

Heat a tawa or suitable pan and fry until golden adding ghee or oil to each cooked layer