Chat masala powder or garam masala powder - 1 teaspoon (tsp.)
Chili powder - 1/2 teaspoon (tsp.) or as needed
Salt - as needed
Oil - to make parotta.
Boil the potato and skin them. Add to cooked potato coriander leaves, mint leaves, chat or garam masala powder, chili powder and mash them well.
To the wheat flour add salt, water as needed and make a soft dough.
Divide the dough into equal size balls.
Take a dough ball and flatten to a round sheet with a roller pin. Now take scoop of potato (size of small lemon) and place in the middle. Fold the sides of the pressed dough to the center and cover the potato forming a enclosed pouch. Now flatten this gently to a round thick sheet. Do the same for all the dough balls.
Heat a skillet and coat with oil as needed. Now place the parotta (flatten dough) on the skillet and cook both sides to golden brown and serve. Cook rest of the parotta and serve.
You can split the potato to equal size to the number of dough balls.