In a bowl, add potato, green chilli, coriander leaves, ginger, amchoor, red chilli powder and salt. Mash well.

Take a dough ball and roll it out into a circle.

Add the aloo/potato mixture. Spread it out.

Brush ghee over it.

Sprinkle wheat flour.

Cut it into 7 parts. Make slits on the chapati, don’t start from the centre, start midway, towards the edge.

Make sure all the 6 parts are equal except one (watch video).

Fold all the parts, one by one, towards the centre. Make a ball.

Sprinkle more flour. Roll it out.

Note: While rolling, if the dough starts sticking to the rolling pin/belan then sprinkle little flour over the dough.

Heat the tawa over medium flame.

Toast both sides of the paratha.

Brush ghee on one side. Flip and cook until golden.

Apply ghee on the other side. Flip and cook until golden.

Brush the aloo laccha paratha with butter.

Serve hot with dahi and achaar.