In a mortar and pestle, take ½ tsp of black peppercorns, ½ tbsp of cumin seeds and 1 tbsp of coriander seeds and crush them to a coarse powder. Transfer it to a plate.

In the same mortar and pestle, take 12 cloves of garlic (deskinned, whole), 1 piece of ginger (3-inch size), and 4 pieces of green chilies (whole) and crush them roughly.

Now, grate or mash 4 pieces of potatoes (medium size, boiled, and peeled) on the plate you kept the ground spices on.

Then, add the crushed ginger garlic and chilies to it along with ½ tsp of red chili powder, ½ tsp of garam masala powder, 1 tsp of dry mango powder (amchur), and ½ cup of coriander leaves (finely chopped). Mix them all nicely along with the ground spices.

Make medium-sized balls for the paratha stuffing. Keep them aside on a plate for some time to set properly.

In the meantime, make the dough. Take 2 cups of wheat flour in a plate and add ½ tsp of salt to it. Mix them first and then add water as required gradually to make a soft dough. Make medium-sized dough balls.

Press a dough ball with your fingers to shape like a container. Put the stuffing inside and cover it from all sides. (Pro tip: You can add a layer of ghee in the dough before putting the stuffing to make Punjabi style aloo paratha).

Roll it gently to make the paratha until you can see the potato stuffing slightly as shown in the image below. Repeat the process to make all the aloo parathas.

Alternatively, roll two equal-sized rotis. Place and spread the stuffing on one, place the other roti on top of it and press the ends gently with your hands.

For additional protection, press it with a fork. It will also give the paratha a unique design.

Now, heat a tawa, put the paratha and let it cook on one side for a minute or so on a medium flame. Flip it and cook it from the other side as well.

Now, apply ghee or oil on both the surfaces and cook for another two minutes in total. Remove when done and put a tablespoon of butter on top.

Your tasty and delicious homemade aloo paratha is ready to serve. Enjoy hot with Dahi, chai, lemon, achaar, and spicy onion salad.