Take rajgira atta in a bowl. Add salt, ginger paste, chopped green chilies, cilantro, and mashed potato (make sure there are no chunks of potatoes). Mix well.
Then add ghee and yogurt. Mix it and start to knead the dough. It will almost come together.
If needed then use water to knead a dough. I used 2 tablespoons of water. And make a smooth, soft dough. The water quantity may vary depending on how much moisture is present in your potato. Cover it and let it rest for 30 minutes.
Rolling The Paratha:
Divide the dough into 5 equal portions and make smooth balls.
Now take parchment paper or a plastic bag or ziplock bag on a rolling board. Take 1 ball and flatten it out.
Roll it very very gently. Because of its crumbly texture, you cannot make smooth edges. Keep rolling, keep sealing edges and make 5-inch diameter paratha. It is very hard to make a perfect round because of its crumbly nature.
Heat the tawa or skillet on medium heat. Now we used parchment paper so it will be easy to lift paratha. Gently lift paratha and put on hot tawa.
When you see a few bubbles on it flip it. Cook for another few seconds.
Apply some ghee on it and flip it press gently using a spatula and cook until you see some brown spot on the bottom side.
Apply some ghee again on the other side and flip and cook on that side. When done take it out from the skillet and put it in an insulated container to keep it hot. Repeat the same procedure for rest paratha.
Water amount: It may vary depending on how much moisture your boiled potato has. You may or may not need it.
Rolling the paratha: it is a little tougher than rolling regular paratha. Because of its crumbly nature, it will break around the edges while rolling. But be patient, keep sealing the edges and keep rolling with gentle pressure.
While frying paratha, you can use peanut oil instead of ghee.