For paratha stuffing, in a mixing bowl, grated boiled potatoes.
Now in a tadka pan, add ghee, a pinch of hing, chopped green chili, ginger paste, and green garlic. Saute it.
Then add chopped onion and saute it.
Now add turmeric powder and mix well. Add saute masala to boiled potatoes.
Also add ajwain, coriander seeds, red chili flakes, cumin powder, garam masala, amchur powder, chaat masala, kasuri methi, salt, and coriander leaves. Mix well.
Aloo stuffing is ready. Make a medium size ball from stuffing.
Now in a mixing bowl, add water and salt. Mix well.
Then add bajra flour gradually and knead soft dough.
Now sprinkle some water and knead the dough for 2-3 minutes till it becomes smooth.
take a medium size ball and flatten it out between your palm. Add the stuffing ball into the center of the circle.
Bring the edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.
Flatten the stuffed dough; dust over a little flour and pat gently into a 6-inch diameter circle taking care not to put too much pressure as the stuffing can come out of the dough.
Sprinkle some sesame seeds on the paratha and press it slightly.
Heat tawa on medium flame, add paratha, and apply some ghee to it. Roast paratha on medium flame till slightly crisp on the upper side.
Serve the bajra aloo paratha with tomato chutney and dahi.