Method

Boil the potatoes peel the skin and mash them in a large bowl.
Add chopped coriander leaves, salt, garam masala powder, carom seeds, and mix well so that no lumps remain.
Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough.
Make small-medium balls of the dough and roll them out into 3 to 4 inch circles.
Add a spoonful of potato filling in the centre.
Gradually press the rolling pin on all sides while making the parathas.
Be very careful to apply pressure evenly. It is very important to insure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas.
Seal the dough and round it with the your fingers.
Now roll them with a rolling pin into round parathas.
Apply the pressure very evenly and gently on all sides.
Press very lightly so that the mixture does not come out.
Heat a girdle and roast the parathas cooking them on both the sides with a spoonful of butter.
If you want to use less butter or ghee on the parathas first roast them on both the sides on low flame and when they are slightly crispy apply butter or ghee with brush on both the sides.
Serve Parathas piping hot with lassi, butter, curd, pickle, ketchup, green chutney, coconut chutney, light gravy, potato shorba, raita, or different kinds of lentils/vegetables.