Combine the flour, salt, and oil in a large bowl. Gradually add the water and knead until a soft, pliable dough forms—it should be smooth and no longer sticky. Let it rest, covered, for at least 30 minutes to relax the gluten.

Mix the mashed potatoes with the garam masala, cumin, turmeric, cilantro, chili, and salt in a medium bowl. Ensure the potatoes are completely smooth with no large lumps, which would cause the dough to tear when rolling.

Divide the dough and the potato mixture into 6 equal portions. Flatten a piece of dough into a small disk, place a potato ball in the center, and pleat the edges of the dough over the filling to seal it completely.

Using hands and rolling pin, press and roll stuffed dough into 7-inch round of even thickness, sprinkling dough and counter with flour as needed to prevent sticking. Using fork, poke entire surface of round, about 15 times.

Heat a cast-iron skillet or tawa over medium-high heat—the pan should be hot enough that a drop of water sizzles instantly. Place the paratha in the dry pan and cook until small bubbles form on the surface and the underside has brown spots, about 1 minute.

Flip the paratha and brush the cooked side with ghee. Cook for another minute, then flip again, brushing the second side with ghee and pressing down with a spatula until both sides are deeply golden brown and crisp. Serve hot with yogurt or pickles.