Prepare the dough by mixing wheat flour, salt, and water until a soft dough forms.

Knead the dough, apply oil, and knead again until soft. Divide into 8-10 pieces.

Cover the dough and let it rest.

Prepare the potato filling by mashing boiled potatoes.

Add green chilies, onion, green coriander, salt, cumin powder, coriander powder, mango powder, garam masala powder, turmeric powder, and red chili powder to the mashed potatoes and mix well.

On a flat surface, flatten a piece of dough with your hands.

Roll it into a 3-inch circle.

Place a spoonful of the potato filling in the center of the circle.

Close the dough from all sides to seal the filling.

Press it gently with your hands to flatten it.

Dust the stuffed dough with dry flour and roll it out like a roti (thin flatbread) using a rolling pin.

Heat a griddle or pan.

Place the rolled paratha on the hot griddle.

Add oil or ghee and cook until golden brown on both sides, pressing gently to ensure even cooking.

Serve the hot Aloo Paratha with Tadka Raita and Coriander Mint Chutney.