Bolani

Ingredients

• 2 cups flour
• 1/2 tsp salt, plus 1/2 tsp for the filling
• 3/4 cup warm water
• 3 tbsp oil, divided
• 2 large potatoes, boiled and mashed
• 2 leeks, finely chopped
• 1 tsp ground coriander
• 1/2 tsp chili flakes
• black pepper
• 1 cup cilantro
• 1/2 cup mint
• 1 green chili
• 1 clove garlic
• juice of 1 lime
• plain yogurt, to serve

Before you cook

• Boil the potatoes until tender, then mash them.
• Finely chop the leeks.
• Blend the cilantro, mint, green chili, garlic, lime juice, and a pinch of salt into a smooth chutney.

Steps

1. Mix the flour and 1/2 tsp salt in a bowl.
2. Stir in the warm water and 1 tbsp of the oil until a shaggy dough forms.
3. Knead the dough for 5 minutes until smooth.
4. Cover the dough and let it rest for 30 minutes.
5. Heat 2 tablespoons oil in a skillet and cook the leeks for 5 minutes until soft.
6. Combine the cooked leeks with the mashed potato, coriander, chili flakes, 1/2 tsp salt, and pepper.
7. Divide the rested dough into 8 pieces.
8. Roll each piece into a thin circle about 20cm across.
9. Spread a thin layer of filling over one half of each circle.
10. Fold the dough over the filling and press the edges firmly to seal.
11. Heat a thin layer of oil in a large skillet over medium heat.
12. Fry each bolani for 3-4 minutes per side until golden and blistered.
13. Cut each bolani into wedges and serve warm with the chutney and yogurt.