In a large bowl, combine the whole wheat flour and salt. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 20 minutes.

In a separate bowl, mix the mashed potatoes with green chili, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, fresh coriander leaves, and salt. Combine well to prepare the filling.

Divide the dough into equal-sized balls. Flatten one ball slightly and roll it out into a small disc using a rolling pin.

Place a portion of the potato filling in the center of the disc. Bring the edges of the dough together to seal the filling and form a ball again.

Gently roll out the stuffed ball into a round paratha, being careful not to tear the dough and expose the filling.

Heat a skillet or tawa over medium heat. Place the rolled paratha on the skillet and cook for about 1-2 minutes until bubbles appear on the surface.

Flip the paratha and spread some butter or ghee on the cooked side. Cook for another 1-2 minutes, then flip again and apply butter or ghee on the other side.

Press lightly with a spatula and cook until both sides are golden brown and evenly cooked. Repeat with the remaining dough and filling.

Serve hot with yogurt, pickle, or chutney.