First mix the flour with salt and oil. Addwater and knead to a smooth and soft dough. Tip: Add water in small proportions while kneading the dough.

Cover and let the dough rest for 15-20 minutes.

Boil the potatoes in a pressure cooker. When slightly hot or warm, peel and mash the potatoes

Lightly, roast the pomegranate seeds on a tava or small pan andcrush them to semi fine powder.

Add the pomegranate or anardana powder, garam masala, red chili powder, chaat masala, green chillies, amchur powder, dhana-jeeru powder, hing, turmeric powder, kasuri methi and salt to the mashed potatoes andmix uniformly. Taste the aloo stuffing and add more of the spices or salt if required.

Make medium or big balls from the dough.

Roll the balls into small circles like how you roll chapatis. Make sure it's thick enough and can hold the the filling. You can use some flour to dust your chapati.

Now roll the paratha with soft hand. Try not break or tear. If required dust some wheat flour for rolling it.

Place the stuffed aloo paratha on a hot tava or griddle. When one side has slightly browned, flip the paratha. Spread some oil on the browned side and flip again and spread oil on the other side.

Relish it with yogurt or raita or mango pickle or lemon pickle or coriander chatni or ketchup. You can even havewith dal makhani and with a big glass of lassi which gets very heavy !!! So i usually have aloo paratha plain with pickle or just with ginger chai.