1. In a large bowl, combine whole wheat flour and salt. Gradually add water, kneading until you form a soft, smooth dough. Add one tablespoon of oil and knead for another 2-3 minutes. Cover the dough and let it rest for 15-20 minutes.

2. While the dough rests, prepare the stuffing. In a separate bowl, combine the mashed potatoes with grated ginger, finely chopped green chili, garam masala, red chili powder, turmeric powder, chopped fresh coriander, and salt. Mix well.

3. Divide the rested dough into 6-8 equal portions. Take one portion, flatten it slightly into a disc using your palm. Place about 1-2 tablespoons of the potato stuffing in the center of the dough disc.

4. Carefully bring the edges of the dough together over the stuffing to seal it completely. Pinch off any excess dough. Gently flatten the stuffed ball.

5. Dust the stuffed dough ball with a little dry flour and gently roll it out into a flat, round paratha of about 6-7 inches in diameter. Ensure the stuffing is evenly spread and doesn't tear through the dough.

6. Heat a griddle (tava) over medium heat. Once hot, place the rolled paratha onto the griddle. Cook for about 1 minute until small bubbles appear on the surface.

7. Flip the paratha. Drizzle or spread a teaspoon of oil or ghee on the cooked side. Cook for another minute, then flip again and spread oil/ghee on the other side.

8. Using a spatula, gently press the paratha around the edges and center, cooking until both sides are golden brown and cooked through, often with crispy spots. The paratha should puff up slightly.

9. Remove from the griddle and repeat the process with the remaining dough and stuffing. Serve the hot parathas immediately.