For the filling:
Mix together the mashed potatoes, rock salt, chilli powder, coriander leaves, green chillies.
Knead the dough as for a normal parantha.
Make flat rounds and pinch the edges to about 1/3 way towards the centre, to form a sort of a cup.
Take some filling and place in the centre of the 'cup'.
Wet the edges and bring together to enclose the filling. Pinch to seal.
Roll out as thinly as you can without tearing.
Fry the paranthas till crisp and dark on both sides.
Key Ingredients: green chillies, coriander leaves, rock salt, potatoes, buckwheat, clarified butter, all purpose flour