In a large mixing bowl, combine the whole wheat flour and a pinch of salt. Gradually add water and knead the mixture into a soft, pliable dough. Cover the dough with a damp cloth and let it rest for 20 minutes.

In another bowl, mix the boiled and mashed potatoes with chopped onion, green chilies, coriander leaves, cumin seeds, turmeric powder, red chili powder, garam masala, and salt. Ensure the potato mixture is evenly combined.

Divide the dough into equal portions and roll each portion into a ball. Do the same with the potato filling, making slightly smaller balls.

Take one dough ball and roll it out into a small circle. Place a potato filling ball in the center and fold the edges of the dough to seal the filling completely.

Gently roll the filled dough ball into a flat circle (paratha) using a rolling pin. Be careful not to tear the dough.

Heat a skillet or tawa over medium heat and lightly grease it with vegetable oil. Place the rolled-out paratha onto the skillet.

Cook the paratha for about 1-2 minutes on one side until you see bubbles forming, then flip it. Apply a small amount of oil on the cooked side.

Cook the other side until golden brown spots appear, flipping as needed to ensure even cooking. Repeat with the remaining dough and filling.

Serve the hot aloo parathas with butter or ghee, along with yogurt, pickles, or chutney on the side.