For dough: In a bowl take 500 gms of whole wheat flour. Make a well in the center. Add 2 teaspoon salt and some water as required.

Bring the mixture together and knead into a smooth soft dough for 8 to 10 minutes. Add more water if required while kneading. Cover and keep the dough aside for 20 to 30 minutes.

For aloo masala:First boil 400 gm of potatoes in a pressure cooker.Add enough water in pressure cooker just about covering the potatoes.

Peel & chop the boiled warm potatoes.

Now add finely chopped onion and green chilli to the mashed potatoes.

Now add 1 teaspoon of turmeric powder,2 teaspoon of coriander powder,1 and 1/2 teaspoon of red chilli powder,1 teaspoon of garam masala,1 teaspoon of amchoor powder, 1/2 teaspoon of jeera, 1/2 teaspoon of saunf and salt as required.

With a spoon, mix the spice powders and green chilies with the mashed potatoes very well. Check the taste and add more salt or red chilli powder or dry mango powder if required.

Pinch 1 small ball from the dough. Flatten them and dust with whole wheat flour. Now with a rolling pin, roll them into about 4 to 5 inches diameter rounds.On the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty space from the sides.

Now roll the ball and keep pressing the stuffed aloo masala inside so that it doesn't come out and finally seal it from the above. Now start rolling the aloo paratha.

On a hot tawa (skillet or griddle) place the rolled paratha.

Spread some ghee on the partly cooked part.Flip again and you will see nice golden blisters on the second side.A well made and well-roasted aloo paratha will puff up.