Heat a pan and dry roast coriander seeds, cumin seeds, fennel seeds, and black pepper on low flame for 3-4 minutes.

Add dried fenugreek leaves and sauté for another 15-20 seconds.

Let the spices cool down and put them in a mixer jar, adding chaat masala. Grind it coarsely.

Mash the boiled potatoes and add chopped green chili, ginger, onion, coriander leaves, carom seeds, the prepared spice mixture, and salt.

Apply some ghee or oil and roast the paratha on a hot pan until it turns golden brown.