Start by boiling ot steaming the potatoes. I prefer steaming the potatoes, as it absorbs less moisture. If you have to boil, then boil the potatoes with the peels on.

To prepare the dough, add the flour, salt and carom seeds to the mixing bowl and give a mix. Then add the hot water little by little as you prepare the dough. I haven't given any water measurement because depending on the brand or variety of flour you are using, you might need more or less water.

Cover once done and let it rest for 15 minutes.

Once the potatoes are ready, peel and mash. I find it easy to peel and mash when the potatoes are still warm. Divide the mashed potatoes into three portions.

For the masala aloo filling, place a skillet on medium heat and pour 1 teaspoon oil.

Once the oil heats up, add the garlic, ginger and green chili. Sauté for a while, then scatter the onion. Season with salt and let it soften.

Add the cumin powder, cilantro leaves and dry mango powder. Stir it around for 1 minute then add it to one portion of the mashed potatoes.

To the second portions of the mashed potatoes, add the grated chili

To the third portion, mix the achar.

Once all the fillings are ready, take the well rested dough and divide into 6 dumplings.

Take one dumpling and spread it a little using your hand. Thin out the edges as you spread the dough. Fill the dough dumplings with your choice of potato filling and seal the edges and then flatten it into a disc. (WATCH THE VIDEO TO UNDERSTAND THE STEP BETTER)

To roll the paratha, dust little flour on the rolling board or kitchen counter top and roll the parathas with gentle pressure from center to outward.

Place a skillet at medium heat and once it heats up a little, layer the rolled paratha. Wait for a few seconds, and you see tiny bubbles showing up. Flip the paratha and sprinkle some oil or ghee on it. Cook the paratha for about 2 to 3 minutes on each side by applying oil or ghee on both the sides.

Enjoy the aloo paratha warm!