Step 1: Prepare the Dough
In a bowl, combine 3 cups wheat flour, 1 tsp salt, and 1 tsp carom seeds (ajwain).
Gradually add water and knead into a soft dough.
Cover and let the dough rest for at least 30 minutes.
Step 2: Prepare the Stuffing
Boil 1 kg medium-sized potatoes with 1½ glasses of water for 2 whistles in a pressure cooker.
Once cooled, peel and grate the potatoes for a smooth texture.
Blend 8–10 green chilies, 2 inches ginger, and a few curry leaves into a paste.
Heat 2 tbsp oil in a pan and add 1 tsp cumin seeds.
Add the prepared green paste and sauté on low flame.
Mix in 1/2 tsp turmeric, 1 tbsp coriander powder, and 1 tsp salt.
Add the grated potatoes and mix well using a potato masher.
Stir in freshly chopped coriander leaves.
Spread the stuffing on a plate and let it cool completely before using.
Step 3: Make the Parathas
Take a portion of dough and fill it with an equal amount of the potato stuffing.
Seal and roll it into a paratha, flipping it halfway to roll evenly.
Cook on a hot tawa over medium-high heat.
Apply about 1 tsp oil or ghee and cook until both sides are golden brown and the paratha puffs up.
Serve hot with curd, chutney, butter, or pickle.