Take aata and salt in a wide bowl. Gradually add water (You may not need to use full 1 cup of water or you may also need more than one cup) to make a soft dough. Knead well keep punching and make a soft dough. Cover and keep aside.
Take boiled and mashed potato, chopped onion, chopped green chili, bhuna jeera powder, hing, black salt, salt, red chili powder and pickle masala in a wide bowl and mix well to smooth. Keep aside.
Heat a tawa on high flame.
Meanwhile make 6 equal sized balls out of the dough, cover and keep aside.
Take one ball and roll in aata. Flatten up to 5-6 inch diameter with the help of rolling pin (Belan).
Apply 1 tsp ghee in center and place approximate 2-3 tbsp of filling in center.
Fold it again to a ball shape. Flatten a bit and roll again up to 7-8 inch diameter disc.
Place on a heated tawa. When its upper side looks cooked, flip it.
Apply 2 tsp ghee and spread well. Flip it again. Same way fry the paratha both side until golden brown in color. Make others same way.
Top with some butter (optional). Serve hot with pickle, chutney or curd.
Roll in or dust dry aata while rolling paratha if feels sticky.
Use the stuffing only when it cools completely otherwise paratha might break and sticky.
If serving to kids adjust salt and chili as per their tolerance.
Vegan can use vegetable shortening or oil instead of ghee.
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