Mix whole wheat flour, vegetable oil, and salt in a bowl.

Add water gradually to form a soft, non-sticky dough.

Knead the dough well and set aside.

Boil, peel, and mash the potatoes in a separate bowl.

Finely chop onions and green chilies.

Add chopped onions, green chilies, ginger-garlic paste, chopped coriander, coriander powder, cumin powder, garam masala, black pepper, and salt to the mashed potatoes.

Mix all ingredients thoroughly to create the potato stuffing.

Divide the dough into medium-sized balls.

Divide the potato stuffing into smaller balls, slightly smaller than the dough balls.

Roll out a dough ball into a 2-inch circle on a floured surface.

Place a potato ball in the center of the dough circle.

Cover the potato ball with the dough circle, completely sealing the stuffing.

Gently flatten the stuffed dough ball and dust with flour.

Roll the stuffed ball into a thin circle, applying flour as needed to prevent tearing.

Heat a skillet or tava over medium-high heat.

Cook the rolled paratha on the heated skillet until it colors on the bottom.

Flip the paratha and apply a little oil on the upper surface.

Repeat the oiling and flipping process until both sides are golden brown and cooked through.

Repeat the process for all remaining dough and stuffing balls.

Serve the aloo parathas hot with butter, ketchup, or sour cream.