For dough preparation

• In a deep bowl, sieve the whole wheat flour and ½ teaspoon salt.
• Add gradually water little by little and knead it to form smooth or soft dough. Cover the dough with a damp cloth and let the dough rest for 15 minutes.

For filling

• To make the filling, heat a non- stick pan or wok on medium flame. Add pomegranate seeds and dry roast them for 2 minutes. Let it cool and transfer them to a blender jar and blend till coarse powder form.
• Now take a bowl, add the grated potatoes, pomegranate seeds powdered, carom seeds, chopped green chilies, finely chopped coriander, red chili powder, and salt to taste. Mix till everything is well combined. The filling is now ready.

To make the Paratha

• Apple little ghee all over the kneaded dough (optional). Divide the dough into 8 equal parts. Take one portion and using rolling pin roll it into a circle.
• Place small portion of potato filling in the centre, bring all the edges together, seal the edges completely and shape into a ball again. Do not overfill else it will be difficult to roll.
• Flatten the dough ball using your hands, dust with little flour and using rolling pin, roll the dough to a circle of approximately 6-7 inch diameter.
• Heat non- stick tawa (griddle) on medium flame. Once it is hot, transfer the rolled paratha onto the hot tawa. Cook the side for a minute or two and then flip over. Apple ½ tablespoon of butter/ ghee on the half cooked side and flip again. Apply ghee on the other side as well. Reduce the heat to low and cook the paratha till both sides have golden brown spots on them. Repeat the remaining paranthas in the similar way.
• Serve Aloo paratha hot with butter, fresh yogurt, green chutney or mango pickle.