Prepare the dough by mixing flour, salt, oil, and water.

Knead the dough until smooth and pliable.

Cover the dough with a damp cloth and let it rest for at least 1 hour.

Boil potatoes until tender.

Cool, peel, and mash the potatoes.

In a skillet, heat oil and add mustard seeds, onions, turmeric powder, green chili, and salt.

Fry the spices until fragrant.

Add mashed potatoes to the skillet and fry for 5 minutes.

Garnish with chopped cilantro.

Divide the dough and potato mixture into 6 equal parts.

Roll the dough into 3-inch circles.

Place a potato ball in the center of each dough circle.

Seal the edges of the dough to form a ball.

Let the balls settle for 3-4 minutes.

Roll the balls in dry flour.

Lightly press the ball and roll into 6-inch circles.

Place the paratha on a hot skillet.

Flip the paratha when it changes color and puffs up.

Spread oil on the paratha and flip again.

Press the puffed areas with a spatula until golden brown on both sides.

Serve hot with chutney, sauce, or raitha.