Potato Paratha is a soft, tasty paratha which is an Indian flat bread with a spicy potato filling. Aloo-stuffed parathas consist of unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Paratha's originated in Peshawar and then spread all over the former northern parts of India.
Cut the Potatoes into two or four pieces and boil them for some time (if the potatoes are boiled in a pressure-cooker, after two whistles, put off the stove). Then peel the Potato pieces (the pieces can also peel before boiling) and smash these potato pieces.
Change the smashed Potato into a vessel/bowl, add Chopped Red Chilli, Coriander leaves, Onion and Salt and mix them well with the smashed Potato and keep it aside.
Take the Wheat flour in a vessel/Bowl, add required quantity of Salt and Water and make a dough as shown in above picture and keep this dough separately for about half-an-hour time. (cover the dough with a wet cloth so that the dough will not dry).
Make small balls with the Wheat dough and spread these balls in small round shape as shown in above picture.
Put one or two Tspoons each of the smashed Potato( mixed with the Chopped Green Chilli, Coriander leaves, Onion and Salt), in the spread Wheat dough and cover it with the another spread Wheat dough and press all sides of the spread wheat dough to make sure that the Potato is not coming out.
Then spread the Wheat dough filled with smashed Potato in round shape further (while spreading the dough as and when required apply little wheat flour on the on the dough so that the dough can spread smoothly and easily).
Heat the Chappathi making stone and then put the Paratha on it and after 1-2 minutes, turn it to other side also and heat for about 1-2 minutes.
Potato Paratha is ready. This hot Paratha can be served with Pickle/Chutney and Curd.