Start by making the dough. In large bowl combine atta flour, oil, and salt. Slowly add in water about a ¼ cup at a time until small dough balls form. Combine all the dough to form larger dough ball.
Knead for 1-2 minutes on clean, smooth surface. Knead until soft and smooth dough ball forms. If it feels sticky sprinkle some more flour onto it and knead until smooth.
Set aside in a bowl covered with damp cloth, to keep from drying.
Make potato mixture by mashing potatoes in large bowl. Add in spices, salt, oil, and cilantro. Mix thoroughly.
Once potato mixture is done you can start making parathas. You should have dough, potato mixture, and extra flour for dusting on hand. Grab a small handful of dough (this recipe yields about 8 Parathas) and roll it in extra flour. This will prevent sticking when rolling.
Roll the dough into a ball between your hands and then flatten on smooth surface. Roll with a rolling pin until about 6-inches in diameter.
Place about 2 tablespoons of potato mixture in the middle of dough circle. Gather the edges of dough to middle to enclose the potato mixture. Pinch to seal completely.
Flip this over so seam-side is down. Make sure surface is floured and flour the top as well.
Roll into a circle with rolling pin, continuously turning so it forms a circle. Roll until about 8-10 inches in diameter.
Heat up oil in large non-stick frying pan on medium-high heat.
Dust off the excess flour from formed paratha and place in oil. Once the dough starts to brown around the edges and bubble up slightly (about 2-3 minutes per side) flip over with tongs. Cook the other side and then it's done!
Serve it up immediately to retain crispiness.
Can be eaten on it's own or with a side of chutney or a salaan dish.
Enjoy!