Heat pan at medium heat and add 1-2 tsp of oil in it. Add fennel seeds, cumin seeds, nigella seeds (kalongi) and let them cook for few seconds.
Now add amchur powder, coriander power, chilly powder, coriander leaves and green chilly mix and add grated potatoes.
Cook and mix potatoes and spices for 2 minutes. Now add salt and achar masala, mix, saute and cook for another 2 minutes.
Now switch off the heat and transfer the potato mixture in a bowl and let it cool down.
In mixing bowl take flour, add salt and add little water at a time and knead soft and smooth dough.
Take some oil and smoothen the dough little bit more, cover and let the dough rest for 15-20 minutes.
After 20 minutes knead the dough once again and divide it in 5 parts and roll them to a ball.
Take potato mixture and divide it also in 5 portions. Now take one dough ball, dip it in dry flour and roll it to a small circle.
Put one potato ball in the center keeping almost 2” space from the side. Hold the edge from one side and start pleating.
Bring pleats in the center and join them together. Make sure there is no space and pleats are joined well otherwise stuffing will come out.
Press the pleats gently in the center. Now dip it in the dry flour. Keep the dough ball pleats side down and roll it very gently without rotating.
Roll it to a 6” diameter. Heat tawa or pan at medium heat and put the rolled paratha on it.
When paratha gets bubbles and it is liitle brown from down, turn it over and apply ghee/oil or butter and gently press with spatula.
Flip it over and apply oil on this side too. Gently press it especially towards the edges so they also get cooked properly.
Cook till paratha gets nice brown spots and becomes crispy from both the sides.
Achari aloo paratha is ready to serve. You can serve them straight from pan hot and crisp or store them in box between layers of paper napkin.