Bolani with Potato Filling

Ingredients

• 450 gall-purpose flour
• 225 mlwater
• 3 tspsalt, combined for dough and filling
• 900 gpotatoes, peeled
• 50 gspring onions, chopped
• 1 tspblack pepper
• vegetable oil, for shallow frying

Method

1. 1

   Put the flour and 1 tsp salt in a mixing bowl. Gradually add water, mixing until a stiff dough forms. Knead on a clean surface for 5–10 minutes until smooth, elastic, and shiny. Shape into a ball, cover with a damp cloth, and rest for at least 30 minutes.

2. 5

   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.

3. 2

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

4. 3

   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.

5. 4

   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.