This style of paratha is a Punjabi speciality, eaten in many homes for breakfast with yogurt dishes, chutneys and pickles.
In making most stuffed parathas, the dilemma is combating the dampness caused by the stuffing. Here, you need to start with not over-boiling the potatoes, then letting them dry thoroughly before you crush them. Also, leave the salting until the very end.
To make their breads, most Indians use a heavy, slightly concave cast-iron griddle called a tava</