Pressure cook the potatoes for 5 min.

Pour 2 tbsp oil and salt over 2 cups of whole wheat flour. Mix well so that the oil coats the flour. Add water gradually and knead. You are looking for a dough that is soft but not sticky. It should be slightly more firm than chapati dough but you need to make it soft by kneading continuously for 10 min. Cover the kneaded dough with a cloth and keep to rest.

Heat 2 tbsp oil in a pan and add 1 tsp jeera to it. The oil should not be so hot that the jeera sizzles. Stir the jeera around for 1 min until it becomes dark and the flavour gets incorporated into the oil.

Add 1 inch finely chopped ginger + 8 chopped green chillies + 1 tsp ginger garlic paste + 1/4 th tsp haldi and stir and cook for a couple of minutes until the raw smell of the ginger garlic paste is gone.

Crush the cooked peeled potatoes using the palm of your hand (don't cut it with a knife). Add them to the pan and stir. Add 1 tsp chilli powder + 1 tsp corriander powder + 1 tsp garam masala + 2 tbsps kasoori methi + salt on top of the potatoes and mix. You need to turn the mix over and over using the edge of the pan so that it is mixed well. Try and break up the larger pieces of potato but don't mash too much otherwise the mix becomes watery and pasty. Switch off the heat and leave the mix t...

After about 5 min the mix will be cool enough. Add 2 tbsp chopped coriander + juice of 1/4th lime and mix gently. Break up the large pieces of potato but don't mash.

Form the potato mix into 4 balls of approx 3 inch diameter.

Place a paratha tawa on medium heat. This is thick and concave shaped. It will take some time to heat up uniformly. The concave shape enables the ghee to flow towards the centre of the paratha when applied to the edges.

Roll the rested dough between the palms of your hand to form into a cylindrical shape. Cut the dough using a knife into 4 equal pieces.

Roll one of the dough pieces between the palms of your hand to form a spherical shape. Place it on a chakla and flatten in by hand. Use a rolling pin to roll it into a 7 inch circle shape. Lift the dough and place one potato ball in the centre of it. Close the dough around the ball as much as possible. Start pleating the edges of the dough and pleat all around to form a momo like shape. Seal the dough at the top by  pinching.

Place the dough on the chakla and roll it into a 10 inch disk

Put a few drops of ghee on the hot taw and spread it. Place the disk on the tawa. Apply 1 tbsp ghee all around it. Wait for a couple of minutes until brown spots begin to appear on the bottom of the parata. Now turn it over and again apply 1 tbsp ghee all around the paratha. Keep turning over and heating until you get the desired colour and crispness.

Serve with green chutney / yogurt / tomato ketchup