In a large mixing bowl, combine the atta flour and salt. Add water gradually and knead for 5 to 7 minutes until you have a soft, smooth dough. Rub the teaspoon of oil over the surface, cover with a damp cloth or lid, and let it rest for 20 minutes.

In a medium bowl, mash the boiled and peeled potatoes thoroughly until completely free of large lumps. Add the grated ginger, green chilies, ground cumin, amchur, salt, and fresh coriander leaves. Mix well until combined, then divide into 4 equal portions.

Divide the rested dough into 4 equal portions and roll each into a smooth ball. Keep them covered so they do not dry out.

Take one dough ball and flatten it slightly with your palms. Roll it out on a lightly floured surface into a circle about 10 cm (4 inches) wide. Place one portion of the potato filling in the center. Bring the edges of the dough up and pinch them together at the top to seal the filling completely.

Flatten the stuffed ball gently with your palm. Dust with more flour as needed, and use a rolling pin to roll it out outward from the center into a circle about 18 to 20 cm (7 to 8 inches) wide, using gentle pressure to avoid tearing.

Heat a tawa or heavy skillet over medium-high heat. Place the rolled paratha onto the hot, dry surface. Cook for about 1 minute until small bubbles appear on the surface. Flip the paratha over.

Spread about 1 teaspoon of ghee over the surface. Flip again and press gently around the edges with a spatula, spreading another teaspoon of ghee on this side. Cook until golden-brown spots appear on both sides. Repeat for the remaining portions.