Aloo Filling

1. Once your potatoes have been steamed allow them to cool slightly. Grate the potatoes, then allow them to cool completely.
2. To the cooled and grated potatoes add in salt, chopped coriander, chopped chillies, ground clove, ground cinnamon, desiccated coconut and lemon juice. Divide into equal 8 balls.
   

Paratha Dough

1. Add medium atta to a bowl, and mix in salt and oil.
2. Pour in water and mix. Add more water if needed, you want a semi-soft dough.
3. Knead the dough for around 5 minutes. Drizzle around 1tsp of oil, knead 2 times more, then form into a ball and cover for 15-20 minutes. Then, divide into 8 equal balls.
   

Assembly

1. Heat your tawa or pan over low heat.
2. Grab a Paratha dough ball and gently press between your hands to create a small disc, dip into some flour, making sure both sides are coated and dust of excess flour.
3. Then roll into a 5 1/2 inch circle. Add the aloo filling in the middle. Bring edges together, and pinch at the top. Gently flatten the stuffed Paratha with your hands.
4. Dip both sides into some flour. Place seam side down and roll into a 6 1/2 inch circle.
   
5. Place Paratha onto the heated pan, seam side up and cook for 30-40 seconds or until you see a couple of small light brown spots.
6. Increase the temperature to medium, then flip and cook the other side for 2 minutes or until you see brown spots. Drizzle around 1 tsp oil to the top, then flip again.
7. Drizzle a little oil over the other side, and allow to cook for around 40 seconds or until golden. Be sure to press the edges gently to ensure the parathas cook.
8. Flip for a final time and cook until golden.
9. Repeat the above steps until you get 8 beautiful stuffed Aloo Parathas. (this includes bring the temperature back to low!)
   

Tomato Chutney

1. Place tomatoes into a pot with water. Boil until the skin start to peel off.
2. Rinse tomatoes under cold water. Peel off the skin, and scrape off any tomato pulp that's stuck on the skin.
3. Place tomatoes into a food processor or with an immersion blender, pulse the tomatoes with all the spices until smooth-ish. Pour back into a saucepan and cook for around 1-3 minutes.
4. Garnish with freshly chopped coriander and enjoy!