To make the paratha dough:

1. In a large bowl, add the wheat flour and salt. Mix well.

2. Add the water as required and start to knead.

3. Add the cooking oil and start to knead to a smooth and soft dough.

4. Grease the bowl with the cooking oil and rest the dough for 20 minutes.

To make the aloo stuffing:

1. In a large bowl, add the potato, ginger paste, chili, coriander and coriander seeds.

2. Add the ajwain, chili powder, cumin powder, garam masala, amchur and salt.

3. Mix well and make sure all the ingredients are well combined.

4. Divide the aloo stuffing into 10 equal ball sizes.

To make the aloo paratha:

1. Knead the dough slightly. Divide it into 10 equal ball-shaped portions.

2. Pinch a ball-sized dough and roll about 4 inches in diameter.

3. Place a ball-sized prepared aloo stuffing in the centre.

4. Take the edge of the dough and start pleating, bringing it to the centre.

5. Join the pleats together in the centre and pinch to seal the edges.

6. Sprinkle some wheat flour unto the table top. Using the rolling pin, roll the dough into a circle measuring 7 to 8 inches in   diameter.

7. In a non-stick pan, heat up the cooking oil.

8. Place a rolled paratha onto the pan and cook for a minute.

9. Flip the paratha onto the other side when the base is partly cooked.

10. Keep repeating until both sides are thoroughly cooked and golden in appearance.

11. Repeat with the remaining dough balls and cook all the parathas similarly.

12. Serve the aloo paratha hot with raita.