In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead the mixture into a soft, pliable dough. Cover it with a damp cloth and set it aside while you prepare the potato filling.
In a separate bowl, combine the mashed potatoes with chopped onions, green chilies, grated ginger, cumin seeds, garam masala, red chili powder, and salt. Mix everything well to create a uniform filling.
Divide the dough into equal-sized balls, roughly the size of golf balls.
Take one dough ball and flatten it slightly with your fingers. Dip it in dry flour and roll it out into a small circle, about 4-5 inches in diameter.
Place a portion of the potato filling (about 2-3 tablespoons) in the center of the rolled-out dough circle.
Fold the edges of the dough over the filling to cover it completely, creating a stuffed ball.
Flatten the stuffed ball with your fingers and then gently roll it out into a larger circle, around 7-8 inches in diameter. Use extra flour to prevent sticking.
Heat a griddle or skillet over medium-high heat and add a little ghee or oil.
Place the rolled-out Aloo Paratha on the hot griddle and cook for about 1-2 minutes on each side, or until it turns golden brown and crisp, adding more ghee or oil as needed.
Repeat the process for the remaining dough balls and potato filling.
Garnish the Aloo Parathas with freshly chopped coriander leaves.
Serve hot with yogurt, pickles, chutney, or a dollop of butter.
