In a large bowl, combine bajra flour, wheat flour, turmeric powder, cumin seeds, chaat masala powder, green chilli, ginger, ajwain, red chilli powder, salt, potatoes, and methi leaves.

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

Divide the dough into equal-sized balls.

Dust a 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 griddle and cook until brown spots appear.

Flip 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.