Fill a bowl with the powdered mashed potatoes, chopped onion and all the spices

Pour on freshly boiled water onto your powder mixture slowly, one gulp at a time, mixing with a spoon as you go along. Stop once you see the mixture is coming together somewhat but still looks slightly powdery

Pour on warm milk, again one gulp at a time, until the mixture is soft and looks like regular mashed potatoes. You may need to get your hands involved to ensure the spices are evenly distributed

Add the chopped coriander and optional mint. Put aside

Using your kneaded atta, take our two equal sized small rounds of atta

Roll them both out into equal sized circles

Load up the aloo stuffing onto one of the rounds. You want to fill it up equally but you also need to ensure you don't overfill, otherwise it may rip during the next steps. You also want to leave some room around the edges

Once you have placed your stuffing layer, take the other round and put it on top of the stuffing. Line up the rounds and then pinch together the sides

Roll out until your desired size

Place onto a pan which has been pre-heated on about a medium heat. Immediately spread a spoonful or two of oil/ghee/butter around the rim of the paratha. Flip the paratha once the colour has changed and allow the other side to change colour. Then flip again once one side has crisped up. Allow the other side to crisp up