Boil potatoes covered in water on high until they're tender, strain, cool and peel the potatoes.
Mash the potatoes to a smooth consistency (make sure there aren't any clumps as those will tear the dough).
Add the chopped green chilies, garam masala, red chili powder, dry mango powder, cumin, and salt.
Mix together well then check the flavors and add more salt or spice to your taste.
For the Dough
In a separate large bowl mix the flour with the salt.
Make a well in the center of the flour and add in about 1/2 cup of water. Mix it together and start to knead the dough adding little bits of water at a time until it's incorporated and soft but not mushy.
Knead the dough until it stops sticking to your hands, that's when the gluten strands have formed nicely.
Cover and let sit for half hour.
Rolling and stuffing the paratha
Pinch two small balls from the dough. flatten and dust with whole wheat flour.
Using a rolling pin, roll each ball individually into about 4 inch circles trying to keep both relatively the same size.
Put a spoonful of the potato mixture in the center of one of the flattened dough circles.
Place the second circle on top making a sandwich and then using your fingers press around the sides to seal them and then flatten the top.
Dust some flour on the stuffed paratha and roll into a round circle of about 7 to 8 inches in diameter or about the size of your pan.
Cooking the parathas
Heat a heavy cast iron skillet or griddle to medium high.
Place the stuffed paratha in the pan and rotate occasionally until the bottom starts forming some light brown spots.
Flip the paratha and spread some ghee on the partly cooked side, rotate pressing down with a spatula until the second side is fully cooked (the brown spots are a little darker and no raw dough is visible).
Flip the paratha back onto its first side, add ghee and rotate and cook until both sides are cooked through.
Notes
Any extra dough or stuffing can be kept in the fridge for a few days to make more parathas later.Cooked parathas freeze well too.