(A) For the Dough: Combine the four, 1 teaspoon cooking oil & 1 teaspoon salt in a large bowl.
Make a well in the middle. Add a little water. (Add water little by little as required).
Make a pliable dough. Keep it covered until you prepare the stuffing.
(B) For the Stuffing: Add the pao bhaji masala, red chili powder, salt & Coriander/Cilantro leaves into the boiled & grated potatoes. Mix well with a fork.
(C) To assemble: Make lemon sized balls of the dough. Flatten between your palms to make thick disks.
Stuff 2 tablespoons of the potato mixture. Seal properly.
Dredge in dry flour & roll out with minimal & equal pressure with the help of a rolling pin.
Place on a hot griddle. Roast for a couple of minutes flipping a few times.
Drizzle cooking oil when light brown spots appear.
Flip a couple of times with the help of tongs.
Remove on a plate. Make all the Paranthas in the same way.
The delectable Aaloo Paranthas are ready to be devoured.
Serve hot with Butter/Pickle/Yogurt.