Make the paratha dough by mixing and kneading the atta/ chapati flour with water. Place the chapati flour in a mixing bowl and pour half of the water in the centre of the flour and stir it from the centre towards the edge. Add more water little by little as you keep mixing. Once the mixture comes together, knead it until you get a smooth dough. It should feel soft to touch and not sticky. If it feels too dry and hard, add extra water a teaspoon at a time. And keep kneading. Put the dough in the mixing bowl and cover with a tea towel. Set aside.

Boil the potatoes with the skin on until thoroughly cooked. Take care, not to over boil, else the potatoes will have too much water content that they will be too mushy.

Once the potatoes are cooked, leave to rest to room temperature.

When the potatoes are cooled down, roughly mash them but leave some big chunks. Put the sliced spring onions, garlic powder, cumin powder, coriander powder, paprika powder, chilli powder, black pepper and salt. Stir well with a big spoon until all is mixed. 

Divide the dough into 8 equal size pieces and shape them into small round balls.

Divide the potato mixture into 4 equal portions. 

Dust the chopping board and rolling pin with some flour. Take one of the dough balls and roll it out into a small circle (about 15 cm/ 6 inch) at around 3 mm/ 0.12 inch in thickness. Put aside, and roll another dough ball into a similar size. 

Spoon one of the potato mix portions and place it in the middle of one rolled-out dough. Carefully spread the potato mix to cover the dough surface leaving about 1 cm/ 0.4 inch free around the edge. 

Then put the other rolled-out dough on top of the potato. Gently press and pinch the edges to seal both the dough. 

Using a skewer or a fork, prick the top of the paratha several times and then carefully press and roll out again until the paratha becomes thinner around 0.8 cm/ 0.3 inch in thickness. Dust a little flour on the paratha and the chopping board if you find it too sticky to roll

Preheat your Tawa/ frying pan at medium heat. The Tawa is ready if you feel the heat when you hold out your palm about 12 cm/ 5 inch above the Tawa. 

Then carefully place the paratha on the hot Tawa/ pan and cook at medium heat. Using a wooden spatula lightly press the paratha and turn around every now and again. Continue cooking for about 3 minutes or until the bottom side is cooked.

Flip the paratha, lightly press and turn it around as you cook it further for about 1-2 minutes. 

Take a teaspoon of cooking oil and drizzle it around your aloo paratha. And spread a teaspoon of butter all over the paratha before you flip it. Again, spread a teaspoon of butter on this other side of paratha. Turn the heat to low and continue cooking as you press lightly every now and then. A minute later, flip the paratha again and cook for another minute. You should see the paratha absorbs the fat so that it looks a little moist and not dry.