In a large mixing bowl, combine wheat flour and 1 tbsp oil/butter. Add 1 cup water and mix well. Gradually add more water to form a soft, non-sticky dough. Knead thoroughly, cover, and let it rest for 30 minutes.
Pressure cook the sweet potatoes with a pinch of salt until soft. Allow them to cool, peel, and mash thoroughly, ensuring no lumps.
In a mixie, grind green chillies, ginger, garlic, and cumin seeds into a fine paste.
In a bowl, mix mashed sweet potatoes, ground paste, chopped onion, chillies, coriander leaves, spice powders, fenugreek leaves (optional), oil/butter, and salt. Combine well to make a smooth stuffing.
Divide dough into medium-sized balls and roll one into a thick round base. Place a ball-sized stuffing in the center. Bring the sides over to seal it completely. Gently flatten, dust with flour, and roll again without applying much pressure.
Heat a tawa over medium flame and place the prepared paratha. Flip when bubbles appear, drizzle oil/butter/ghee, and cook until golden brown spots form on both sides.
Serve hot with curd, pickle, or raita for a wholesome meal.
