Take the flour in a bowl along with salt and slowly add water to knead to a soft yet stiff dough. Cover with a muslin cloth and let it rest for 15 to 20 mins.
Meanwhile, take a nonstick pan, roast the besan for a couple of minutes till it starts to change colour. Remove to a bowl.
Then heat with oil. temper with cumin and ajwain seeds, hing, finely chopped green chilies, ginger and mix well. Saute for few minutes.
Add the chopped spinach leaves and let it wilt.
Next add the coriander powder, chili powder, salt, and combine well.
Once the spinach gets cooked and reduces in volume, add the roasted besan. Combine well.
Now add the mashed potato and mix everything together, adjust for seasoning. Keep it aside while you roll out the parathas.
Knead again and divide into equal balls. Dust and flatten in the center, keep the filling and seal the ball on all sides.
Heat a tawa and when hot, cook the stuffed aloo palak on both sides.
Serve this with pickle and curds.