### Ingredients:

#### For the dough:
– 2 cups whole wheat flour (atta)
– Water, as needed
– Salt, to taste

#### For the filling:
– 2 large potatoes, boiled and mashed
– 1 small onion, finely chopped (optional)
– 2-3 green chilies, finely chopped
– 2 tablespoons fresh coriander leaves, finely chopped
– 1 teaspoon grated ginger (optional)
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon garam masala
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Ghee or oil, for cooking

### Instructions:

#### Making the dough:
1. In a large mixing bowl, combine the whole wheat flour and salt.
2. Slowly add water little by little and knead until you get a smooth, soft dough.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

#### Making the filling:
1. In another bowl, mix together the mashed potatoes, chopped onion, green chilies, coriander leaves, grated ginger (if using), cumin seeds, garam masala, turmeric powder, and salt.
2. Mix everything well until all the ingredients are evenly combined.

#### Making the Aloo Paratha:
1. Divide the dough into equal-sized balls, slightly larger than a golf ball.
2. Take one dough ball and roll it into a small circle (about 4-5 inches in diameter) on a floured surface.
3. Place a portion of the potato filling (about 2-3 tablespoons) in the center of the rolled dough.
4. Bring the edges of the dough together to cover the filling and pinch them to seal.
5. Flatten the stuffed ball slightly with your palm and dust it with some flour.
6. Roll out the stuffed dough ball gently into a circle of about 6-7 inches in diameter. Take care not to put too much pressure while rolling, as it might tear and the filling might come out.
7. Heat a tawa (griddle) or a skillet over medium heat. Once hot, place the rolled paratha on it.
8. Cook until small bubbles start to appear on the surface, then flip the paratha.
9. Spread some ghee or oil on the surface and edges of the paratha. Cook until both sides are golden brown, pressing gently with a spatula to ensure even cooking.
10. Repeat the same process with the remaining dough balls and filling.
11. Serve hot Aloo Parathas with yogurt, pickle, or any chutney of your choice.

Enjoy your homemade Aloo Parathas!