Rinse the poha under cold water and soak it for about 5 minutes until soft. Drain and squeeze out the excess water.
In a large mixing bowl, combine the soft poha, whole wheat flour, grated carrot, mashed potato, coriander leaves, turmeric, and salt. Mix well.
Gradually add water and knead into a soft dough. Be cautious with the water as the vegetables will release moisture.
Divide the dough into small balls. Dust each ball lightly with flour and roll it out into a circle about 6 inches in diameter.
Heat a pan over medium heat and add a little ghee or butter. Place the rolled-out dough on the pan and cook until golden brown spots appear, then flip and cook the other side, adding ghee or butter as needed.
Press gently with a spatula to ensure even cooking and that the paratha puffs up slightly.
Now the poha paratha is ready to serve.
