In a large bowl, mix whole wheat flour, water, and olive oil. Knead for about 5 minutes until smooth. Let it rest covered in the refrigerator for at least 1 hour.

Mash the boiled russet potatoes until smooth. Mix in the chopped onion, cilantro, salt, black pepper, chaat masala, and garam masala.

Divide dough and filling into 8 equal parts. Roll each part into balls.

Roll each dough ball into a 3-4 inch circle, place potato filling in the center, fold edges over, and seal. Roll out to a 6-8 inch round.

Heat a griddle over medium heat. Cook each paratha for about 2 minutes on each side until lightly browned. Brush with olive oil and cook until golden brown.

Enjoy hot with pickled mango or yogurt. To freeze, stack with parchment paper in between.