Mix wheat flour to make firm dough. Add salt and oil to wheat flour and mix. Mould it into a soft yet firm dough by adding water little at a time.

Cover the dough with muslin cloth for 30 minutes. You can even make this dough in a food processor and then let it rest for some time.

Peel and finely chop the boiled potatoes.

Using a masher, mash the chopped boiled potatoes.

Take a mixing bowl and add mashed potatoes, finely chopped onion, finely chopped coriander leaves, red chilli powder, cumin powder, garam masala and salt.

Mix well and keep aside

Make small balls from the dough of equal size. The size should be a little bigger than the table tennis ball.

Roll the dough ball into a little bit of dry wheat flour and roll it into small thick flat round shape.

Place 2 tablespoon of the stuffing on it and close from all sides.

Dust it in dry whole wheat flour and roll it into bigger round shapes, just like a chapatti. If you see any air bubbles while rolling, simply pat it gently with your fingertips.

Then apply 1 teaspoon ghee on the frying pan and place the paratha on it. After 5 minutes, apply 1 teaspoon ghee on the upper side and turn. Fry for 5 minutes. The aloo paratha is ready. Serve it with curds or any dish.