Bolani

Shopping list

• 300 g plain flour — plus extra for dusting

  Sub
• 1 tsp sea salt

  Sub
• 180 ml warm water — approximately

  Sub
• 2 tbsp vegetable oil — for the dough

  Sub
• 400 g potatoes — peeled and diced

  Sub
• 4 piece spring onions — finely chopped

  Sub
• 1 tsp ground coriander

  Sub
• 0.5 tsp ground cumin

  Sub
• 0.25 tsp chilli flakes

  Sub
• 0.5 tsp sea salt — for the filling

  Sub
• 4 tbsp vegetable oil — for frying

  Sub
• 200 ml natural yoghurt — to serve

  Sub

Step by step

1. 1

   In a large bowl, combine the flour and 1 teaspoon of salt. Make a well in the centre and add 2 tablespoons of oil and enough warm water to form a soft, pliable dough (you may not need all the water).

2. 2

   Knead the dough on a lightly floured surface for 5 minutes until smooth. Cover with a damp tea towel and rest for 30 minutes.

3. 3

   Meanwhile, boil the diced potatoes in salted water for 12– 15 minutes until tender. Drain and mash roughly.

4. 4

   Stir in the spring onions, coriander, cumin, chilli flakes and 0.5 teaspoon of salt. Mix well and set aside to cool slightly.

5. 5

   Divide the dough into 6 equal pieces. Roll each piece into a thin circle about 18 cm in diameter on a floured surface.

6. 6

   Spread 2–3 tablespoons of the potato filling over one half of each circle, leaving a 1 cm border. Fold the other half over to form a semi-circle and press the edges firmly to seal.

7. 7

   Heat 1 tablespoon of oil in a large frying pan over medium heat. Fry 2 bolani at a time for 3– 4 minutes per side until golden brown and crisp, adding more oil as needed.

8. 8

   Remove and drain briefly on kitchen paper. Keep warm while you cook the remaining bolani.

9. 9

   Serve hot with yoghurt for dipping.