Boil some potatoes and roughly mash them together with spring onions, spices and salt.
Mix the chapati flour with water and knead into a smooth dough. Divide and roll the dough into two equal round pieces.
Roll one dough ball out and put some potato filling on it. Spread it evenly leaving 1/2 inch space on the edges.
Cover the potato filled dough with another rolled-out dough. Press the edges to seal and prick the top using a skewer.
Fry the paratha on a frying pan without any fat until the dough is cooked through.
Once the dough is cooked through, spread butter all over the paratha and sprinkle a little oil too. And fry further until the dough is slightly crispy on the outside and moist on the inside.
Using a pizza cutter, slice the paratha into quarters.