Here’s a 7-step guide to making perfect Punjabi Aloo Paratha:

Prepare Dough: In a mixing bowl, combine whole wheat flour and salt. Gradually add water and knead into a smooth dough. Cover with a damp cloth and let it rest for 15-20 minutes.

Make Potato Filling: In a separate bowl, mix together mashed potatoes, chopped onions, green chilies, cumin seeds, red chili powder, garam masala powder, dry mango powder, salt, and fresh coriander leaves. Adjust seasoning to taste.

Divide Dough and Filling: Divide the rested dough into equal-sized balls. Similarly, divide the potato filling into portions corresponding to the dough balls.

Roll Out Parathas: Take one portion of dough and roll it out into a small circle on a lightly floured surface. Place a portion of the potato filling in the center of the rolled-out dough circle.

Seal and Roll: Bring the edges of the dough together to cover the filling and pinch to seal. Flatten the filled dough ball slightly with your hands.

Roll Out Again: Gently roll out the filled dough ball into a circle of about 6-7 inches in diameter, using a rolling pin. Be careful not to let the filling come out.

Cook Aloo Paratha: Place the rolled-out paratha on the hot tawa. Spread some ghee or oil on the cooked side, flip again, and spread ghee or oil on the other side. Cook until both sides are golden brown, pressing gently with a spatula to ensure even cooking. Remove from the tawa.