Mix atta, potatoes and salt together, add water and knead into a pliable dough. Cover and leave to rest, for at least 30 minutes.

Break dough into 8 pieces and shape each into round, smooth balls, dusting with atta, if it sticks.

Roll into rounds of 1/4 cm/ 1/8" thick. You will have to roll by patting with hand. If you want to roll with a rolling pin, increase the proportion of potatoes.

Heat the tava, (to the point when a drop of water dropped over it, sizzles and then evaporates). Place one parantha on the tawa, lower flame to medium and when edges start lifting slightly, make a trail of ghee along the outer edge of the parantha.

When the underside is crisp and darker, smear ghee on the uncooked surface, increase flame and turn the parantha upside-down. Cook on the other side too. It is ready to be served when dark and crisp on both sides.