Make the dough in the paratha mixture and divide it up into pieces 9cm/3 ½ inches in diameter. Roll out each piece three or four times, coating with melted ghee to make discs as for paratha.
Roll out the discs quite thinly and rather larger than you would normally do to make ordinary parathas, to 30-35 cm/12-14 inches across, and place them to one side.
Boil the potatoes in a little water until they are soft. Drain and mash them, adding the salt and the black pepper. Peel the onion and chop it very finely. Heat the ghee or cooking oil in a frying pan and fry the onion until soft. Add the remaining ingredients with the exception of the coriander and parsley. Mix the ingredients together in the frying pan over a gentle heat and cook for about 2 minutes.
Now add the mashed potato, stir it in well ensuring that the onion and spice mixture is well distributed throughout the potato. Sprinkle in the coriander and parsley and stir in well. Put spoonfuls of the mixture on one side of each circle of paratha. Fold the parathas over and seal the edges to make a kind of patty. Heat a little ghee in a frying pan and fry the parathas gently for about 2-3 all sides. Serve immediately.