Bolani with Potato Filling

Ingredients

• 3 3/4 cupsall-purpose flour
• 1 cupwater
• 3 tspsalt, combined for dough and filling
• 2 lbpotatoes, peeled
• 1/2 cupscallions, chopped
• 1 tspblack pepper
• 1/4 cupvegetable oil, for shallow frying

Method

1. 1

   Put the flour and 1 tsp of the salt in a mixing bowl and add the water a little at a time, mixing until it comes together as a stiff dough.

2. 2

   Knead it on a clean surface for 5–10 minutes, until it turns smooth, elastic and slightly shiny. Shape it into a ball, cover it with a damp cloth and leave it for at least half an hour.

3. 3

   Meanwhile, boil the peeled potatoes in salted water until soft, drain them thoroughly and mash them.

4. 4

   Stir the chopped scallions, the remaining salt and the black pepper through the mash and let it cool.

5. 5

   Divide the dough into three or four balls and roll each one out on a lightly floured surface as thinly as you can — no more than 1.5 mm. Thick dough makes tough bolani rather than crisp ones.

6. 6

   Cut rounds of 13–15 cm with a cutter or a pan lid, getting as many as you can from each sheet.

7. 7

   Spread 1–2 tbsp of the potato over one half of each round, wet the rim, fold it over and press it firmly shut. Lay them on a floured surface until you are ready to fry.

8. 8

   Heat enough vegetable oil in a skillet for shallow frying and cook one or two at a time, browning both sides. Keep them warm as you go and serve them straight away.

Nutrition per serving