Bolani with Potato Filling

Method

1. 1

   Put the flour and teaspoon of salt in a mixing bowl. Slowly adding as much water as is required. Mix to form a stiff dough.

2. 2

   Place the dough on a clean work surface and knead for about 5-10 minutes until the dough is elastic, smooth and shiny. Form the dough into a ball, cover with a damp cloth and set aside for at least half an hour.

3. 3

   Peel and wash the potatoes and boil them in salted water until soft. Drain off the water and mash thoroughly. Add the spring onions, salt and black pepper.

4. 4

   Divide the dough into 3 or 4 balls. Roll out each ball as thinly as possible on a lightly floured surface (the thickness should be no more than 1.5mm - if the dough is too thick the Bolani will be tough)

5. 5

   Take a round cutter of 13-15cm (I often use a pan lid or tid lid), and cut as many rounds as possible. On each round spread 1-2 tablespoons of the mashed potato. Moisten the edges of the dough, fold over and seal shut.

6. 6

   The Bolani should be spread out on a lightly floured surface until ready to fry. Heat enough vegetable oil in a frying-pan and shallow fry one or two Bolani at a time, browning on both sides.

7. 7

   Make sure to keep the fried Bolani warm until all are finished, and serve straight away.