Aloo Paratha (Buckwheat Flour)

In a large bowl, combine the buckwheat flour and salt. Add water gradually and knead the dough until it becomes smooth and pliable. Cover with a damp cloth and let it rest for 10-15 minutes.

In a separate bowl, combine the boiled and mashed potatoes, green chilies, cumin seeds, coriander powder, red chili powder, and salt. Mix well.

Divide the dough into equal-sized balls and roll them out into small circles.

Take a spoonful of the potato stuffing and place it in the center of each circle. Fold the edges of the circle towards the center, covering the stuffing completely.

Roll out the stuffed dough ball into a flat circle, dusting with flour as needed to prevent sticking.

Heat a tawa or griddle over medium heat. Place the rolled-out paratha on the tawa and cook for 1-2 minutes or until the bottom is lightly browned.

Flip the paratha and cook the other side for 1-2 minutes.

Brush oil on both sides of the paratha and cook until both sides are golden brown.

Serve hot.