Take wheat flour. add ajwain. Knead the dough with water and let it rest for 15 mins.

Potato filling : - Grate boiled potatoes. add red chili powder, green chilies, chopped coriander leaves, garam masala, coriander seed powder, dry mango powder, chaat masala, hing, grated ginger, roasted jeera powder.

Now if you are making the parantha right away, then add salt. If not, then make the masala and and add salt at the time of making paranthas. As salt will release water in filling, so it will be difficult to make paranthas without breaking them.Add salt when u r abut to make parantha.

Roll it with the help of rolling pin from left in forward motion and bring it back from right. This will help parantha to not break.

Now take small portion of dough and roll them with rolling pin like we do for making chapatis. Take portion bit more than you take for chapati. now add 1 tsp of ghee and potato filling and put them at the center of rolled roti. Now close all the ends of roti in circular motion. Now make a ball of this and flatten it with rolling pin in back and forth motion.

Flatten till normal parantha shape is reached. place the parantha on hot tawa. let it cook. flip parantha when bubble rises on parantha. take 1 tbsp ghee and cover the parantha with it. now flip again and apply ghee on other side of Parantha. cook on low flame will crispy golden brown on both sides.

Serve this chatakdar parantha with curd, pickle and loads of butter.