Bring a nonstick pan and heat a tablespoon of oil or ghee in it.

Add the cumin seeds in the heated oil and fry until these seeds are completely browned.

Once they are browned add the grated ginger and green chili.

To proceed further, add the fenugreek leaves to this mixture. Also, add the powdered spices including red chili powder and salt.

Mix the ingredients well together and Cook.

Cook for a long time dries up all the moisture in your material.

Transfer the mixture into a bowl.

Boil the potatoes by pouring a separate skillet with water. Peel them after boiling. Then mash the potatoes.

Mix these boiled potatoes with the rest of the fried material.

To elaborate the spices, add some more salt that is followed by dry mango powder.

In this step, add the wheat flour and then knead the dough. Make sure that it has a smooth and soft texture.

Dividing the dough into small portions, roll the dough balls. Heat the non-stick frying pan or Tawa.

Apply a little dry flour on the dough ball into the dry flour and roll it by rolling a pin in the shape of a roti.

Spread a little ghee in the top to turn it into paratha. Press slightly and flip. Fry from both sides.

Apply some more ghee if needed and then turn off the heat.

Make sure your paratha is golden brown and serve hot combining with curd, yogurt, or simply with tea.