Take wheat flour in a
bowl, add salt and sufficient water and knead into soft dough.
To make the stuffing,
mix potatoes, fenugreek leaves, cumin powder, turmeric powder, chaat masala, ginger-garlic paste and salt in another bowl.
Divide the dough into
equal balls and roll out each ball into a small roti. Place some stuffing in the center, gather the edges and seal. Roll them out into slightly thick paranthas.
Heat a non-stick tawa,
place the parantha on it, one and a time, and cook for a minute. Flip, drizzle some oil around and flip again. Flip some more oil and cook, turning sides till both sides are equally done.
Transfer the paranthas
on serving platter and serve hot.