after the dough has rested for 20 minutes, knead slightly.
now pinch a ball sized dough and roll about 4 inches in diameter.
place a ball sized prepared aloo stuffing in the centre.
take the edge and start pleating bringing it to the centre.
also join the pleats together and secure tight pinching off excess dough.
sprinkle some wheat flour and roll slightly thick.
on a hot tawa place the rolled paratha and cook for a minute.
furthermore, flip the paratha when the base is partly cooked (after a minute).
also, brush oil / ghee and press slightly. flip again once or twice till both the sides are cooked properly.
finally, serve hot aloo paratha with sauce, raita or pickle.