Boil the potatoes. Peel and mash the potatoes with your hands or a masher. Don't grate the potatoes. It's okay to have small pieces.Chop the cleaned methi using a sharp knife. Make sure that the washed methi is dry before you start chopping. Else the stuffing will become wet.

Add the potato along with all the powdered spices and salt. Add cilantro as well. Saute for about 1-2 minutes. Mash lightly as you go. We dont want any big lumps in the stuffing. When it feels smooth and appears "bhuna", stuffing is ready. Taste and adjust salt if needed. Switch off the stove and let it cool down.

Place a tawa or griddle on the stove on low medium to heat up. Pinch equal portions of the dough and roll between your palms to make smooth balls.
On a floured surface or a chakla, place a dough ball and flatten slightly. Sprinkle dry flour and with the help of rolling pin, roll it into a 3 or 4 inch circle.

Place one portion of stuffing in the center and bring the sides of the dough together to make a small round parcel. Flatten slightly and then while dusting with flour as needed, roll the stuffed dough parcel into a 6 or 7 inch circle

Place the stuffed paratha on the hot tawa. When you see small bubbles on the top flip using a spatula or tongs, brush oil and then flip again to let cook on the oil side. Brush oil on the second side, flip and then cook till both the sides are golden.