Place the flour, salt, and oil in a bowl. Use your hands to mix the ingredients together.
Slowly start adding water and keeping mixing the ingredients until dough is sort of formed.
Knead the dough until its smooth and elastic. Set aside, covered with a tea towel, for about 20 minutes.
To make the potato filling, boil the potatoes until tender. Drain the water and allow the potatoes to cool completely.
Once cooled, peel the potatoes, mash them thoroughly and add salt, turmeric, crushed garlic, paprika, and lemon juice. Mix well.
Divide the dough and the filling in equal parts. So if you want 6 parathas, make 6 dough balls and 6 filling balls.
Take one dough ball on a dusted surface and roll it out. Place the potato filling in the center of the disc. Close the dough over the stuffing completely. Dust some more flour and roll the dough gently making sure that the filling does not come out.
Roll each paratha into a round flatbread of about 6 inches diameter and 1/8th inch thickness.
Heat a frying pan and place the paratha on the heated surface. Drizzle some oil around the sides and roast until golden brown. Flip and roast the other side, adding some more oil on top and along the sides.
Serve hot with a dollop of butter and ketchup, plain yogurt or raita.