Bolani

Method

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1. Mix the flour and salt, add the water and oil and mix to a dough. Knead for 8 minutes, until smooth. Cover the dough and rest for 1 hour.

   Mark done Start 8 min timer

2. Boil the potatoes in salted water for 15 minutes, until tender. Drain well and mash. Mix in the spring onions, chilli, coriander, cumin, ground coriander, salt and pepper.

   Mark done Start 15 min timer

3. Divide the dough into 6 pieces. Roll each into a very thin round of about 25 cm across on a floured surface.

   Mark done

4. Spread a sixth of the filling over half of each round, leaving a 1 cm edge. Fold the other half over and press the edges to seal.

   Mark done

5. Heat 1 tablespoon of oil in a large frying pan over medium heat and fry each bolani for 3 to 4 minutes per side, until golden and crisp.

   Mark done Start 3 min timer

6. Cut each into wedges and serve hot with green chutney.

   Mark done

Chef’s Tips

• Roll the dough very thin. Thick bolani are doughy and not crisp.
• Let the potato filling cool before you spread it, or it makes the dough soft.
• Drain the potatoes well. Wet filling makes it hard to fold and seal.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Green chutney
• Yoghurt
• A pot of green tea

Storage & Reheating

Best eaten at once. Keep in the fridge up to 2 days and re-crisp in a hot pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.