In a large bowl, combine Bajra flour, whole wheat flour, mashed potatoes, chopped methi leaves, crushed green chilli, grated ginger, red chilli powder, turmeric powder, cumin seeds, ajwain, chaat masala powder, and salt.

Gradually add lukewarm water and knead to form a soft dough.

Divide the dough into equal-sized balls.

Dust each ball with flour and roll it out into a paratha of desired thickness.

Heat a griddle over medium heat.

Place the rolled paratha on the hot griddle and cook until brown spots appear on one side.

Flip the paratha and cook the other side.

Apply oil to both sides and fry until golden brown and cooked through.

Serve hot with Tomato Onion and Cucumber Raita and Dhaniya Pudina Chutney.