Remove potatoes from pressure cooker, and let them cool a bit. Then peel the potatoes.Boil the potatoes first, and prepare the dough while they are boiling.In a stovetop pressure cooker, cook for 4-5 whistles. In an instant pot, pressure cook for 12-18 minutes depending on size of potatoes.
Cut the potatoes roughly and mash them with a potato masher in a bowl. You can also grate them (I recommend this for potatoes that were pre-boiled and stored). Make sure there are no lumps.
Add the finely chopped green chillies and cilantro. Add all the spices - coriander powder, cumin powder, red chilli powder, garam masala, pomegranate (or amchur) powder and salt. Combine everything and make a smooth mixture. Taste and adjust salt or spices if required.
In a large bowl, combine atta (whole wheat flour), 1 teaspoon oil and salt. Add enough water (in small increments) and knead to make a soft and smooth dough. Make the dough smooth by kneading it with your fist. Add some water to your hand and knead 2-3 times. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
Take a medium-sized dough ball (weight 55-60 grams). With the help of your palms, roll it and then lightly flatten it lightly. Roll out a roti of about 5 inches in diameter, dusting with flour.
Next, optionally spread some ghee on the rolled dough. Then scoop out some potato stuffing, make a ball with the filling, and place it in the center, leaving about 1.5 inch of space from the sides.
Take the edge and make small pleats and gather the pleats to join in the centre. When the pleating is complete, the stuffing will not be visible and it'll look like a dumpling.
Next, flatten this dumpling in the center, sprinkle some flour and roll it evenly. Keep rolling the dough as you would a pie crust, trying to maintain the same thickness throughout. Roll with gentle hands, applying equal pressure on all sides. Make sure the edges are not very thick. Apply dry flour as needed while rolling.
Heat the tawa (skillet or griddle). Place the rolled paratha on the hot tawa. Cook until you start seeing small air pockets and the color of the dough starts to change.
With a flat spatula, flip the paratha and top with ghee just enough to make the surface of the paratha greasy (about ½ teaspoon). Spread the ghee or vegetable oil evenly over the paratha with the back of the spoon. Now we want to cook until there are some brown spots on the paratha.
Flip the paratha and top with ghee/oil on the other side. When both sides have golden brown spots, transfer the paratha to a plate lined with a paper towel.