In a mixing bowl, add mashed potatoes, chickpea flour, onion, tomato, red chili powder, cumin powder, coriander leaves, and salt.
Mix it well, and keep it aside.
In a mixing bowl, add grated paneer, onion, tomato, red chili powder, cumin powder, coriander leaves, and salt.
Mix it well, and keep it aside.
In a separate bowl, add all-purpose flour. Add water and knead the flour well to make the dough.
Cover it with a muslin cloth and keep it aside for 10 minutes.
Take a lemon size ball from the dough, dust with some flour and roll it into a thin circle of 8-9 inches in diameter.
Put the rolled chapatti on Tawa.
Apply potato mixture on the top sides of the chapatti using your hand as shown below in the image.
Sprinkle some oil on potato mixture.
Flip it using a spatula.
Cook it from the backsides on a medium to low flame till the base is light golden in color. Spread some sauce on the other sides.
Put the paneer mixture on the half sides of the paratha.
Fold in using a spatula. Delicious Mughlai Paratha is ready to serve. Serve hot with your favorite dip.