First boil the potatoes and peel them. Chop and then mash the potatoes with a potato masher. Potatoes should be mashed very well. There should be no lumps or small pieces in it. Now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder and salt. Mix the spice powders and green chilies with the mashed potatoes very well. Check the taste and add more salt or red chili powder or dry mango powder as per your taste.
Kneading Dough
In another bowl or pan, take whole wheat flour (atta).
Make a well in the center. Add salt, oil and about half of the water.
Bring the mixture together and knead into a smooth soft dough.
Cover and keep the dough aside for 20 to 30 minutes.
Stuffing and Rolling
Pinch a medium ball dough. Roll and flatten it. Dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter.
Place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.
Take the edge and start pleating as well as bringing the pleats in the center.
Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.
In case you do see the filling, then just take a small piece of dough and cover the gap. Roll to smoothen out the small piece of dough.
Press the pleats from center.
Sprinkle some flour and roll this version of aloo paratha to about the same size as that of a chapati or roti.
