Firstly cook potatoes, water, salt, and turmeric powder for 2 whistles and do natural pressure release

Add flour, salt, and oil; mix well

Furthermore, add water little by little and need a nonsticky dough

Grease your hands with oil and knead for 5 minutes till you get a soft pliable dough. cover and rest for at least 30 minutes

After natural pressure release drain the water in a colander and keep potatoes in the colander till they turn warm enough to handle

Peel the skin and mash the potatoes

Furthermore add potatoes and mix well

Add ginger powder and cook on low flame for a minute and turn off the stove

Transfer and cool completely

After the resting time

Firstly, Knead the potato mixture and make equal sized 5 balls, cover and set aside

Knead the dough once and make equal-sized 5 balls, cover and set aside

Sprinkle little wheat flour on the chappathi rolling board and gently roll the dough into a small disc

Add little ghee and sprinkle flour  in the center and gently spread  it

Take a potato ball and gently press it

cover the dough around the stuffing and press the dough gently. Make sure the stuffing is not visible

Furthermore, sprinkle some flour and place the sealed part at the bottom

Gently roll the paratha to a Chappathi size giving even pressure around the paratha

Heat the chappathi tawa on medium flame and meanwhile repeat and roll the entire batch

Place paratha on a hot griddle

Drizzle ghee around and on top of the paratha

Cook both sides to golden brown