Peel the potatoes, cut them into 2 cm cubes, and place them in a saucepan with enough water to cover. Bring to a boil, then simmer 12–15 minutes until fork‑tender.

Drain the potatoes and return them to the pot. Mash with a sturdy potato masher until smooth; avoid lumps that could cause uneven seasoning later.

Add grated ginger, minced garlic, chopped green chilli, turmeric, red chilli powder, ground cumin, ground coriander, and melted butter or ghee to the mash.

Mix thoroughly until the spices are evenly distributed and the mixture is fragrant (about 30 seconds).

Stir in chopped fresh coriander if using, then set the filling aside in a clean bowl, covering with a damp cloth to prevent drying.

In a large mixing bowl, whisk together whole‑wheat atta, chana flour, and salt until uniform.

Create a well in the centre of the dry mixture and gradually pour in warm water, stirring with a wooden spoon as you go.

When the mixture begins to come together, switch to clean hands and knead gently for 4–5 minutes until the dough is soft, smooth, and no dry flour remains.

Form the dough into a ball, coat lightly with a drizzle of sunflower oil, and let it rest covered with a damp kitchen towel for 10 minutes; this relaxes gluten and makes rolling easier.

Divide the rested dough into 4 equal portions (about the size of a golf ball).

Flatten one portion between your palms, then dust both sides with a little dry whole‑wheat flour.

Using a rolling pin, roll the disc into a 12‑cm circle, applying even pressure; if the dough sticks, dust lightly with more flour, but avoid over‑flouring which can make the paratha dry.

Place 2 tablespoons of the potato filling in the centre of the rolled circle. Bring the edges together to encase the filling, pinching to seal tightly.

Gently flatten the sealed ball and dust again with flour. Roll it out carefully into a 15‑cm round, about 3‑mm thick, ensuring the filling does not break through.

Heat a flat skillet or tawa over medium heat until a few drops of water sizzle on contact.

Brush the skillet lightly with sunflower oil (about ½ teaspoon).

Place the rolled paratha onto the hot skillet. Cook for 45 seconds until small bubbles appear on the surface.

Flip the paratha using a spatula; brush the cooked side with a thin layer of oil or a dab of butter/ghee for extra crispness.

Cook the second side for another 45 seconds, then press gently with a clean cloth or spatula to encourage even puffing.

Flip once more, brush the now‑cooked side with a little more oil, and cook for a final 30 seconds until golden brown spots appear.

Transfer the cooked paratha to a plate, cover loosely with foil to keep warm, and repeat with the remaining dough and filling.