Step 2

Heat enough vegetable oil in a frying pan for shallow frying. Fry the bolani one or two at a time until golden brown on both sides. Keep finished bolani warm while frying the remaining batches. Serve immediately.

Step 3

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

Step 4

Divide the dough into 3 or 4 balls. Roll out each ball as thinly as possible on a lightly floured surface — no thicker than 1.5mm.

Step 5

Using a 13–15 cm round cutter (or a pan lid), cut as many rounds as possible. Place 1–2 tbsp of mashed potato on one half of each round, moisten the edges, fold over, and press firmly to seal.