Combine whole wheat flour and salt in a bowl. Gradually add water and knead to a soft, pliable, and smooth dough. Cover with a damp cloth and rest for 20-30 minutes.
Grate or thoroughly mash boiled potatoes while warm to ensure no lumps remain, then let them cool completely.
Add green chilies, fresh cilantro, cumin powder, garam masala, amchur, and salt to the cooled mashed potatoes. Mix thoroughly to combine.
Divide both the rested dough and the potato mixture into 6 equal portions, rolling them into neat, smooth balls.
Roll a dough ball into a 4-inch disk, place a potato ball in the center, gather the edges to seal completely, pinch off any excess dough, and flatten gently.
Dust the stuffed ball with flour and roll with very light, even pressure from the center outward into a 7-inch round flatbread.
Cook on a hot tawa for 1 minute, flip, apply a half-teaspoon of ghee, flip again, and cook until golden brown blisters cover both sides.
