To prepare paratha dough:

• Mix the atta and salt well together. Add a few drops of oil and mix with fingertips.
• Add water little at a time and keep kneading into a soft dough.
• Knead for 3-4 mins and coat with some more oil (don't overdo the oil bit, very few drops will do). Set aside while making the filling.
• To prepare aloo paratha filling:
• Boil and grate the potatoes. I used to mash them but that leaves small lumps here and there making it harder to roll out the aloo parathas smoothly. Grating is a better method to ensure a smooth filling.
• Mix all ingredients for the filling together, making sure they are well incorporated.
• The spices you add to the filling also make a large difference to the taste of your aloo parathas. There are tons of different versions here.
• Divide the dough into 8 equal parts and roll into smooth balls. Do the same with the filling. I like to make the size of the filling slightly smaller than the dough balls but you can make them into equal sizes if you wish.
• Flour the surface you are going to use to roll the parathas.
• Take one dough ball, place it on the floured surface and flatten with fingertips into a small round. I find that doing this with my fingertips makes it easier to get the surface equally thick than rolling with a rolling pin.
• Place a ball of potato filling in the centre of the flattened dough ball.
• Gather the dough ball around the filling, sealing it gently on top.
• Make it into a momo-like ball, making sure that the dough covers the filling ball completely.
• You can pinch off the extra bit of dough on top. I sometimes just flatten it against the top and continue.
• Again, using your fingertips, gently press the filled dough ball into a small circle, making sure the thickness is equal on all sides.
• Then use your rolling pin to flatten it out to as thick or thin as you want. I keep it slightly thicker than chapatis.
• Transfer rolled paratha to a hot griddle. Make sure you tap out the excess flour used in rolling.
• Cook until both sides are golden brown.
• When done, brush with some ghee / butter or oil and transfer to a plate.
• Serve aloo paratha hot with a pat of butter on top, some curd and pickles.