1 1/2 cups of wheat flour
1 tbsp oil
salt to taste
2 potatoes (boiled & mashed)
1/4 tsp garam masala
1/2 tsp raw mango powder (aamchur powder)
1/4 tsp turmeric powder
1 tsp ginger chilli paste
coriander leaves (chopped)
ghee or clarified butter (for roasting)

Method:
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 chapati 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 parantha.

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 parantha,
1. Place the stuffing on the roti and bringing the edges together in the center, seal it completely. Roll out the parantha carefully without letting the stuffing come out.
2. 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 roll it out, especially thinning out the edges.

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