Peel the cooked and cooled potatoes. Grate them into a bowl. Add all the remaining ingredients for the filling and use clean hands to mash everything together. The mixture should hold its shape when rolled into a ball. Divide the mixture into 10 large balls.
Next, divide the dough into 10 balls, about the same size as the potato filling. Cover again.
Pre-heat the tawa or frying pan.
Roll or pat the dough out to about 8cm in diameter. Place a portion of potato filling on top and pinch the dough together to fully enclose it inside. There should be no gaps or holes the filling could escape from during rolling.
Working on a bed of additional wholewheat atta, gently use your middle three fingers (palm-side down) to pat the dough into a thick round disc, starting from the centre and working your way outwards. This will help distribute the filling evenly.
Now, place the disc on a rolling board or clean work surface and use a rolling pin to gently roll the Aloo Paratha in a circular motion, between the centre and edges, but not too much over them. You can use your hands to turn it as you roll. Once it reaches the desired size, carefully roll up and down a few times to even out the surface. The Aloo Paratha is now ready to be cooked.
Slap the paratha down onto a preheated tawa and cook over a medium heat for 30-40 seconds. Flip it over with a spatula and apply a small amount of oil all over the surface of the paratha. Allow this side to cook for a minute before flipping it over and applying oil on the second side. Well rolled Aloo Paratha should puff up slightly. Once it is golden brown all over, remove from the tawa. Keep warm on a plate lined with a kitchen towel. Repeat for the remaining parathas.
Serve hot with your favourite pickle, plain yoghurt and/or masala chai.