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In a bowl, mix the wholemeal chapatti flour, Greek yogurt, and oil. Gradually add water until you achieve a soft dough. Cover the dough and let it rest for a while.
Boil the potato until it is soft, then mash it.
In a pan, heat oil for tempering. Add the mustard seeds and cumin seeds, cooking until they start to splutter.
Add the chopped onions, ginger, and green chili to the pan, sautéing until the onions become translucent.
Combine the tempered spices with the mashed potato, then mix in the edamame, garam masala, turmeric, lemon juice, and salt to taste.
Divide the dough into equal portions and roll each piece into a circle.
Place a portion of the potato filling in the center of each rolled dough circle and fold it over to seal.
Gently roll out the stuffed dough to form a paratha.
Cook the paratha on a hot pan until it is golden brown on both sides, brushing with oil if desired.
Serve the aloo parathas with a yogurt dip made from Greek yogurt, chaat masala, chili powder, salt, and pepper.