Crush Ginger and Chillies: In a mortar and pestle, coarsely crush the ginger and green chillies, and set aside.

Prepare the Filling: In a mixing bowl, add boiled and mashed potatoes. Incorporate the crushed ginger and chillies, ajwain, crushed sukha dhaniya, all the powdered spices, kasuri methi, mint, and coriander leaves. Mix well until the ingredients are fully combined. Ensure there are no chunks in the potato mixture for a smooth filling.

Optional: If using onions, add them just before you start making the parathas to avoid excess moisture in the filling.

Prepare the Dough: In a bowl, combine wheat flour and salt. Gradually add water, mixing continuously, until you achieve a semi-soft dough. The dough should be smooth but not sticky. Add oil and knead the dough again until it becomes smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.

Divide the Dough: After resting, knead the dough briefly and divide it into equal-sized balls.

Stuff the Paratha: Take one dough ball, dust it with dry flour, and flatten it with your hands. Create a cup shape with your thumb and fingers, keeping the center thicker. Place a generous amount of the aloo mixture in the center and gently press down with your thumb. Bring the edges together, seal the filling inside, and remove any excess dough.

Roll the Paratha: Gently flatten the filled dough ball, dust it with dry flour, and carefully roll it into a flat circle using a rolling pin. Roll in a counterclockwise direction to avoid tearing. Do not apply too much pressure, as the filling may spill out.

Cook the Paratha: Heat a tawa (griddle) on medium heat. Place the rolled paratha on the tawa and cook until light golden brown spots appear on one side. Flip it and cook the other side briefly. Apply ghee, oil, or butter on both sides and cook until the paratha is golden brown and puffs up slightly.

Serve Hot: Repeat the process for the remaining dough balls. Serve the hot, crispy Aloo Parathas with homemade butter, pickle, or a dip of your choice.