Ingredients:

  • 3.75 cups all-purpose flour
  • 1.25 cups warm water
  • 2 tablespoons vegetable oil
  • 1.5 teaspoons sea salt
  • 3 large Russet potatoes, peeled and boiled
  • 1 bunch scallions, finely chopped
  • 0.5 cup fresh cilantro, finely minced
  • 1 small green chili, finely diced
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 6 tablespoons vegetable oil for frying

Instructions:

  1. Combine 3.75 cups all purpose flour, 1.25 cups warm water, 2 tablespoons oil, and 1.5 teaspoons sea salt in a bowl.
  2. Knead the dough for 5-7 minutes until it feels as smooth as an earlobe. Cover and let it rest for 20 minutes.
  3. Boil the 3 large Russet potatoes in salted water until fork tender, then drain.
  4. Mash the warm potatoes and stir in the chopped scallions, cilantro, green chili, pepper, and 1 teaspoon salt.
  5. Cut the rested dough into 6 equal portions and roll each into a smooth ball.
  6. On a lightly floured surface, roll one ball out into a large circle, roughly 2mm thick. You should almost be able to see the grain of the wood through it.
  7. Spread a thin layer of the potato mixture over one half of the dough circle, leaving a 1cm border.
  8. Fold the empty half over the filling and press the edges firmly to seal.
  9. Heat 1 tablespoon of oil in your skillet over medium high heat. Fry the Bolani for 2-3 minutes per side until the surface is shattered with golden brown spots.
  10. Place on a paper towel lined plate and cover with a cloth to keep warm. Repeat with the remaining dough and oil.