Heat a heavy-bottomed tawa or griddle or pan over a high flame. But if you are using a thin-bottomed tawa, then keep the flame on medium. Otherwise, the paratha might burn or become hard. Once it heats up, carefully place the paratha over it. Let the bottom side cook for a few minutes.
Once it gets a few light brown spots. Flip it and cook the other side in the same manner.
Flip again and when it starts puffing up, lower the flame. Generously apply ghee over the top of the paratha and flip. You can also pour ghee around the edges if you like.
Cook until it becomes slightly crisp and golden in colour. Flip and apply ghee on the other side as well. Continue to cook until this side also develops golden brown spots. Then remove it from the tawa. Cook the rest of the parathas in a similar manner.
I will suggest you stuff all the dough balls beforehand. Then roll one paratha, cook it and then roll the next one. Because if you roll all of them at once, then they might stick to one another.
And I will also suggest you serve them immediately. Just add a dollop of butter over these dhaba style aloo parathas and serve them with curd, onion rings, green chillies and lemons.