Step 1 of 8
Bolani with Potato Filling
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.
Step 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.
Step 3
Meanwhile, boil the peeled potatoes in salted water until soft, drain them thoroughly and mash them.
Step 4
Stir the chopped scallions, the remaining salt and the black pepper through the mash and let it cool.
Step 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.
Step 6
Cut rounds of 13–15 cm with a cutter or a pan lid, getting as many as you can from each sheet.
Step 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.
Step 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.
