Prepare the dough by adding all the ingredients in a bowl except for water. Give it a mix. Then, pour water little by little and knead until it forms a soft dough. Depending on the type and brand of flour that you are using, you might need to adjust the quantity of water. Cover the dough with a kitchen towel and leave it aside to be used later.

To prepare the filling, either steam the potatoes or boil with peels on.

To boil, cut the potatoes in half (no need to peel) and then, place it in a pan with enough water to boil. Sprinkle 1-tablespoon salt and bring the water to a boil at high heat. Then lower the heat to medium and let it boil for 15 to 20 minutes, or until the potatoes are fork tender. Once the potatoes are boiled, peel and then mash the potatoes.

Place a heavy bottom skillet in medium heat. Pour the oil. Once the oil heats up, add the cumin seeds and green chili, sauté for a few seconds. Then drop the kale and add the cumin powder and salt. Sauté and cook for 2 minutes. Then, add the boiled mashed potatoes and cook for another 2 minutes.

Finally, add the aamchur, if using, and mix everything together.

To prepare the parathas, divide the dough into 9 portions. Also, diving the filling into 9portions.

Take one dough ball and, using your hand, shape it into a disc. Then, roll the disc a little, either by using the rolling pin or just by hand. You need to roll it just enough so that you can put the filling and seal it back. If the dough feels sticky, sprinkle some flour.

Place one portion of the filling in the prepared rolled dough. Then, seal the dough by pinching the edges firmly. Shape the dough once again into a ball. Flatten the dough ball and sprinkle a little flour.

Place the filled dough ball on the kitchen counter or a chopping board, sprinkle a little flour and using the rolling pin, gently start rolling the dough from center to outward. Just keep rotating the disc and rolling into a circular shape. Shape really doesn’t matter. Just make sure that the filling is spread across evenly. If some filling starts to break apart, sprinkle a little flour on it and continue rolling to a thin disc.

Place a flat skillet on medium high heat. Once the skillet heats up, place the rolled disc on it. Let it sear for 1 minutes and then, flip it carefully. Spread ½ teaspoon of ghee on the seared side and continue cooking for 1 more minute. Then, flip and add ½ teaspoon of ghee on the other side. Keep pressing the paratha with the back of the spatula as it cooks. This will help create the brown char. Once done, take it off the hot skillet and place it on a plate.

Continue making the rest of the paratha the same way.

Paratha tastes best when served warm. Add a dollop of butter on top (optional), pair it with plain yogurt or your choice of raita. Some spicy tangy pickle on the side enhances the whole paratha experience.