Dough: Mix wheat flour, oil and salt in a clean bowl. Dig a well in the middle of the flour heap. Pour a little water and start kneading the dough. Keep adding water as and when needed to get the regular chapathi dough consistency. Apply a little bit of oil on the kneaded dough to keep it from drying out or getting too hard. Keep aside for 15-20 mins.

Filling: In a clean bowl, mix the mashed potatoes, ginger chilli paste, garam masala, raw mango powder, turmeric powder, salt and coriander leaves. Make equal portions of the filling (around 1 inches round balls) so that you can start making your paratha.

Paratha: Take a portion of the dough and roll it into a thick roti. Use dry wheat flour while rolling your roti so that it doesn't stick to the rolling pin or board.

There are two ways of rolling out the paratha, either place the stuffing on the roti and bringing the edges together in the center, seal it completely. Roll out the paratha carefully without letting the stuffing come out or place the stuffing on the roti and fold it into a semicircle securing the edge of the stuffing. Take a sharp edged steel bowl or a pizza cutter to get rid of the excess dough on the sides. Press the stuffed ball of dough and with the help of some more dry flour lightly rol...

Heat up your pan and add a little ghee or oil and roast your paratha on both the sides until half cooked. Flip it back to cook it completely or until it catches a nice golden brown colour. Serve hot with your favourite pickle or raita.

Tip - Make sure the boiled potatoes have completely cooled down before you mash them. This helps in keeping your filling from getting soggy.