Using an instant pot, cooks, and potato for 25 minutes in manual pressure and once it is cooled peel the skin.

Then grate the potato and then add spices, green chili, ginger chopped, salt, and cilantro leaves and mix well to form a smooth dough.

Then divide the dough into 10 equal sized balls and set aside.

In a bowl add sourdough starter and three- fourth of water and mix well to this add flour, salt ghee and rest water, and combine well to form a dough.

Set aside for 15-20 minutes. To this add 2 teaspoon of oil and mix once again

Divide the dough into 10 equal pieces and roll them into round ball. Dump it into a bowl with ¼ cup flour you kept aside for rolling.

First with whole wheat dough balls make thick flat disc of about 3 inch and then place potato filling ball in the center and cover the potato filling with whole dough so it gets covered fully .

Then again flatten into a 6-inch disc with roller using whole wheat flour liberally to prevent them from sticking.

Heat skillet and transfer the spread dough into skillet carefully. Cook the one side until you see bubbles on the top, brush with ghee

Flip the other side and cook for another minute. When paratha is cooked you will see brown spots all over. Brush them with ghee on both sides once again.

Continue to make the paratha until you finish the entire dough. You will be able to make 10 parathas from this recipe.

Serve them with spicy pickle or curry or your choice. Served with cauliflower curry