Pressure cook potatoes with enough water to immerse for 3 whistles.
Drain water, cool and peel the skin. Mash it smoothly or grate it.
Gather all the ingredients required. Take buckwheat flour in a mixing bowl along with grated potato.
Add salt, green chilli, coriander and ajwain to it. Mix well.
Add water carefully little by little to the flour and make a stiff dough.
Divide into equal sized balls. Let it be slightly larger than the roti dough balls.
Dust well and roll out gently to thick parathas. Sprinkle flour in between for easily taking out.
Heat tawa and first toast both sides slightly in high flame and then add ghee.
Cook in medium flame until it turns golden here and there.
Repeat to finish. Each time, work on the dough balls to smoothen it and dust well.
Also make sure the rolling surface is dry.