Aloo Paratha (Potato Stuffed Flatbread)

**Prepare the Dough:** In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a soft, pliable dough. Add 1 tablespoon of oil/ghee and knead again. Cover and let the dough rest for at least 20 minutes.

**Prepare the Potato Filling:** In a bowl, mash the boiled potatoes well. Add chopped onions, green chilies, ginger-garlic paste, coriander leaves, red chili powder, turmeric powder, coriander powder, garam masala, amchur powder (if using), and salt. Mix well until all the ingredients are combined thoroughly.

**Assemble the Parathas:** Divide the dough into equal-sized balls (about 8 balls). Roll one dough ball into a small circle (around 3-4 inches in diameter). Place a generous portion of the potato filling in the center of the circle.

**Seal and Roll:** Bring the edges of the dough circle together to enclose the filling, pinching the edges to seal it completely. Gently flatten the stuffed ball. Dust the working surface with flour and gently roll the stuffed ball into a larger circle (around 6-7 inches in diameter), being careful not to tear the dough. You might need to dust with flour frequently to prevent sticking.

**Cook the Parathas:** Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa and cook for about 1-2 minutes, or until light golden brown spots appear on the bottom.

**Apply Oil/Ghee and Cook:** Flip the paratha and cook the other side for another 1-2 minutes. Apply oil/ghee evenly over the surface of the paratha and cook until it turns golden brown and crisp.

**Repeat:** Repeat the process with the remaining dough and filling.

**Serve:** Serve the hot aloo parathas immediately with yogurt, pickle, butter, or a side of chole (chickpea curry).