Pressure cook or boil the potatoes covered until tender and place them in a bowl of normal water for 10 minutes

Place all the ingredients expect, salt, water and flour in a mixing bowl

Knead a soft but firm dough combing both the flours, oil, salt to taste and water

Keep the dough covered for 10-15 minutes

Discard the water used to soak the potatoes

Deskin them and mash them till no lumps are left

Add the mashed potato to the ingredients resting in the mixing bowl

Add salt to taste and combine well

Place a tawa or non stick pan to heat up on a stove

Now scoop out handful of dough and roll gently into a small disc. use flour dusting if needed

Place a spoonful of potato mix in the center and fold the dough from all sides

Seal well, flatten a bit gently and start rolling again like a normal chapati

Place the rolled parantha on the tawa and let toast for 3-4 minutes on one side

Then flip it over and add a dollop of ghee over and on the sides of the parantha and cook the other side too for another 3-4 minutes by reducing heat now

Once done take off heat and store airtight till serving

Serve hot and indulge in your parantha with a dollop of butter/curd/any curries/daals of your choice