Peel and cook the potatoes until they are very soft.

Mash the potatoes thoroughly, ensuring no lumps remain for a smooth consistency.

Heat oil in a pan.

Add ginger and garlic pastes, followed by finely chopped onion.

Saute until the onions soften and become translucent.

Incorporate spice powders and saute over medium heat for about one minute.

Add green chilies, mashed potatoes, salt, and chopped coriander.

Mix all ingredients well and remove from heat.

Let the potato mixture cool, then divide it into 12 equal portions.

Roll each portion into a ball shape.

In a deep bowl, combine whole wheat flour, salt, and oil.

Whisk the dry ingredients together.

Gradually add water, about 1/4 cup at a time, and knead until the dough is soft, elastic, and not sticky.

Divide the dough into 12 equal portions and roll each into a ball.

Take one dough ball and roll it out into a 3-inch circle, lightly dusting with whole wheat flour if needed.

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

Bring up the sides of the dough circle around the potato ball and enclose it completely, pinching the dough on top to seal.

Gently flatten the stuffed dough, dust lightly with whole wheat flour, and roll it out into a 1/4-inch thick circle.

Ensure that the filling does not come out while rolling.

Use the rolling pin lightly to avoid tearing the paratha.

Cook the paratha on a hot tawa or skillet over medium heat until light brown spots appear on one side.

Flip and cook similarly on the other side.

Brush lightly with oil and cook the paratha on both sides until the brown spots deepen.

Repeat with the remaining dough and potato filling balls.

Serve hot with fresh thick yogurt, thin slices of raw onion, and pickles.