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1
Put whole wheat flour in a large bowl and add olive oil. Mix in the oil. Add water slowly and mix gently, kneading the dough for at least 5 minutes so that the dough is smooth and does not stick to hands. Set the dough aside, covered with a damp cloth, for at least 15 minutes.
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2
Wash and boil potatoes. Cool and peel them. The potatoes should be allowed to cool naturally, as cooling them under running water make them too soft and mushy. Mash the peeled potatoes and add chopped green chilies, chopped coriander, cumin seeds, salt, garam masala, dry mango powder, and coriander. Mix well.
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3
Divide the dough and the filling (potato mixture) into 12 equal parts. Make small balls of dough, about 1 1/2 inch in diameter. Using a rolling pin, roll the dough balls into 3 1/2 inches flat circles using dry flour. Place potato filling in the center of the rolled dough and seal the edges together to make another ball, this time filled with potato mixture.
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4
Using a rolling pin, roll the filled dough balls into a flat circle of 6 inches diameter. Use dry wheat flour on the rolling surface and rolling pin so that the dough doesn't stick.
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5
Roll all the parathas in a similar way. Heat a heavy flat bottom skillet over medium-high heat. Place the rolled paratha over the hot skillet. Flip the paratha over the other side about 5 seconds. You'll see that golden brown puffed spots start appearing on the paratha. Spread 1/2 teaspoon of oil over the paratha. Flip again and spread the remaining 1/2 teaspoon of oil on the other side. Press with spatula on both sides, flipping occasionally. Make sure that the paratha is cooked golden brown on both the sides, then remove from the skillet and cool in a wire rack.
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6
Serve hot with curd, pickle, or mint and coriander chutney.
