Wash and peel potatoes, then cut them into cubes. Place cubed potatoes in a pan and cover with water. Place it on high heat and bring to boil. Then lower the flame and cook potatoes. When done, leave it to cool.Now you can use a spoon or potato masher to mash the potatoes.

Meanwhile place a teaspoon of cumin seeds in a pan over low flame and roast them.Once cooled grind it into a fine powder.

Now place the mashed potatoes in a deep bowl and mix in all the spices ( cumin seeds, chilly powder and ground turmeric) along with enough salt.

The filling for aloo paratha is ready.

Place 2 ½ cups of whole wheat flour in a deep bowl. Sprinkle with salt, and add enough water to knead it into soft dough.

Make big lemon sized balls out of the dough.

Flatten them slightly and place a tablespoon of mashed potatoes on them. Shape them into balls again, and make sure the dough covers the potatoes on all sides. Now you can roll them out. But make sure they are not too thin. Otherwise potatoes may come out and make the entire rolling out process too sticky. However, while rolling out, you can sprinkle with more flour, if needed.

Heat a pan or tawa over medium flame. Place the flatbreads on them, one at a time, and cook both sides. Brush the parathas with oil or ghee, if desired.