Boil and peel the potatoes. Mash about 2 C of potatoes to a smooth mix. Crush the cumin seeds and add to the potatoes along with salt. Finely chop the cilantro and green chilies for the filling. Add to the potato mix along with a few drops of lemon juice and methi. Mix well, taste and adjust salt and spices. Set aside.
In a large mixing bowl take the flour and salt. Add oil to the mix if using. Slowly add enough water and knead into a smooth dough. Cover and set aside for 15 minutes.
Divide the dough into 8 portions. Form each into smooth balls. Divide the filling into 8 equal portions as well.
Heat a tawa or a heavy bottomed pan over medium to high heat.
Take one dough ball and flatten it into a small disc with your fingers. Cup one palm and press the disc into it forming a dough cup. Place one portion of the potato filling in the depression. Stretch the dough over the filling from all sides and pinch close. Dust the rolling surface and place the dough ball on it . Gently roll out into a disc of about 1/8 th of an inch thickness (about 8 inch in diameter).
Lightly brush the hot pan with oil and place the paratha on it to cook . After about a minute drizzle or brush a little oil on top and flip the paratha. Cook both sides evenly till brown spots begin to appear. Flip once or twice more to ensure even cooking. Parathas are done when light brown spots appear on both sides.
If rolled evenly the Aloo paratha will puff up as well.
Serve immediately or keep warm in a closed container up to few hours.
Repeat with the remaining dough portions .
Notes
Use Amchoor (dried Mango powder) or Anardana (dried pomegranate seeds) in place of lemon juice.
Garam Masala and black salt are other popular spices added to the filling
Finely minced onion, finely grated carrots or mashed cooked peas are other good options to add along with the potatoes.