Prepare the Potato Filling: Boil 3-4 medium potatoes in a pressure cooker with enough water to cover. Cook for 3-4 whistles on medium heat until fork-tender. Drain, cool, peel, and chop the potatoes.

Mash the potatoes thoroughly using a potato masher until completely smooth with no lumps. Any lumps will cause the dough to tear during rolling.

Add finely chopped green chilies, garam masala, red chili powder, dry mango powder, coriander leaves, and salt to the mashed potatoes. Mix well and taste, adjusting spices as needed. Set aside.

Make the Dough: In a mixing bowl, combine whole wheat flour and salt. Add oil or ghee and mix into the flour.

Gradually add water while mixing to form a soft dough. Knead for 8-10 minutes until smooth and elastic. Cover and let rest for 20-30 minutes.

Assemble the Parathas: Divide dough into medium-sized balls. Roll each ball into a 5-inch circle on a floured surface.

Place 2-3 tablespoons of potato filling in the center of each circle, leaving 2 inches from the edges. Gather the edges and pleat them together like a dumpling.

Seal the pleats tightly to prevent filling from leaking. Dust with flour and gently roll to chapati size, maintaining even thickness throughout.

Cook the Parathas: Heat a tawa or heavy-bottomed pan on medium-high heat. Place the rolled paratha on the hot surface.

Cook until small bubbles form on the first side, then flip. Brush the cooked side with ghee or oil.

Cook until golden spots appear on the second side, then flip again and brush the other side with ghee. Press edges gently with a spatula.

Cook until both sides have crispy golden-brown spots and the paratha puffs up slightly. Repeat with remaining dough and filling.

Serve hot with fresh yogurt, mango pickle, white butter, or dal makhani for a complete meal.