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Boil potatoes for 25-30 minutes. They are ready when you can stick a knife through the entire length of the potato and pull the potato out with the knife. If knife cannot penetrate potato it is undercooked, if knife slides back out when withdrawn it is overcooked. Drain and set aside to cool. Meanwhile make dough by mixing flour and salt in a bowl. Add water and knead until dough is soft but not sticky, adding more flour and water as needed. Lightly coat dough in oil when fully formed. Cover and set aside for 30mins. Let potatoes cool slightly but peel while still warm. Mash them well until no chunks remain. Chunks will tear the dough later on, but over-mashing will make the mix too sticky. You might need to roll them out with a rolling pin to uncover any remaining hard chunks and either mash or remove them. You can also add a bit of milk to rehydrate them if they have become too dry. Return to bowl and add chilies, coriander, garam masala, lemon juice, cilantro, and another 1/2tsp of salt. Divide potato mixture into 8 equal parts and do the same with the dough. Roll one of the dough balls in your hands until smooth and dust with flour. Lightly sprinkle flour on work surface and flatten dough into 4 inch roti (disc). Place a potato ball at the center of the roti and fold the dough around to form a dumpling, pressing excess dough back in to form another ball. Dust in more flour (this helps the dough not tear apart) roll out sealed side down to form an 8 inch roti, this time with dough and potato filling. Roll gently and evenly without too much pressure, and change roll direction with each pass. Heat a frying pan over very high heat (level 7 or 8 out of ten), otherwise the parantas will take too long to cook and become hard. It's also important for both sides of the uncooked paranta to be coated in flour and for the pan to be ungreased. After 2-3 mins the underside should be cooked and you can flip to cook the other side. Wait for it to start puffing up, then drizzle oil over the cooked side that is now facing up, to prevent oil from being absorbed into the raw dough. Flip again, drizzle more oil over the first side, and press down on the edges with your spatula to ensure it cooks evenly. Only let it cook 30 seconds to a minute more in oil or until it has reached a nice golden brown color. Remove to a plate and stack in a partially enclosed area to keep them moist and soft. Serve with pickle and yogurt.