I prepared my dough in the Nutril mill artiste. You can prepare it any stand mixer or knead it hand also.

In a mixing bowl, add the whole wheat flour, oil, and salt. First, mix it and then slowly add water little by little and knead into the soft dough.

If you are using the stand mixer, follow the instructions accordingly. I first add all the dry ingredients in my artiste, including wheat flour, salt, and oil, and mix it in pulse mode. This time, I used 3 cups of flour, and I used about 1.5 cups of water. I first added one cup of water and mixed it using pulse mode. Then I knead the dough at speed 3 or 4 for 5 to 7 minutes. If needed, I add water on a required basis.

After kneading, let the dough rest for 20 minutes. Make sure you cover the dough.

Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into twelve balls.

Wash the potatoes thoroughly and cut them into half. I used my stove-top pressure cooker to cook the potatoes. I used my steamer basket like below. Pour about 1 cup of water into the pressure cooker and place the trivet. Then place the steamer basket with the potatoes and pressure cook for 3 whistles. Let the pressure release naturally and remove the potatoes. Allow it to cool. If you are using Instant Pot, you can cook for 6 minutes and release the pressure naturally.

Once the potatoes are cool enough to handle, peel the skin and mash them thoroughly without chunks. Now add the chopped onion, salt, garam masala, red chili powder, cilantro, and turmeric powder. Mix well.

Now divide this into 12 equal parts or equal to the dough balls.

On a dusted surface, take one ball and roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin. Now place the aloo stuffing in the middle and slightly flatten it. It helps for the even rolling. Add the filling according to your dough size. It will be difficult to roll if you overfill. The filling might ooze out.

Bring all the edges in a pleated/folded fashion towards the center. Usually, all the recipes call to pinch off the excess dough as we bring the edges to the center. But I don't do that. I just press the excess dough and flatten it.

Now using the rolling pin, evenly roll the paratha into 6 to 7-inch circle. The paratha dimensions are just to provide a rough idea. Depending upon the dough size and your preference, roll them. Also, you can roll into triangles or squares as well. Apply equal pressure when rolling. That's something that I learned from my friend. Shake off the excess flour.

Similarly, make all the parathas and keep them ready. If you are getting started with parathas, roll all the parathas first. As you become a pro, you can roll and cook simultaneously.

Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot.

Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread ¼ to ½ tsp of oil around the edges, and cook for 30 seconds.

Now flip the parathas and spread some oil (¼ tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below. Parathas will puff up too, and that's a good sign. :-)

Note - Make sure you press the edges so that it cooks well. Add oil as required and flip the parathas as required. Basically, we need to cook until the parathas are crisp, and brown spots appear. Be a little generous with the oil.

Place the prepared paratha separately and apply a small layer of butter. This step is optional. Skip it if you want to keep the paratha vegan.