On a hot tava (tawa or skillet or griddle) placethe rolled paratha.
The Tava shoud be hot and not at a low temperaure. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.
When the base is partly cooked, flip the alu paratha.
Spread some ghee on the partly cooked part.
Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.
Spread some ghee on this side too. A well made and well roasted aloo ka paratha will puff up.
Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha.
You can also Press the paratha edges with a spatula or spoon, so that they are fried well. As some time, the paratha edges are not cooked well.
Make all aloo ke parathe this way and stack them up in a roti basket or casserole.
You can also serve the aloo paratha directly from the tava (skillet) straight in the serving plate. Serve some extra butter on the side, along with mango pickle or lemon pickle or some yogurt.