Bolani with Potato Filling
Put the flour and teaspoon of salt in a mixing bowl. Slowly adding as much water as is required. Mix to form a stiff dough. Place the dough on a clean work surface and knead for about 5-10 minutes…
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Put the flour and teaspoon of
Put the flour and teaspoon of salt in a mixing bowl. Slowly adding as much water as is required. Mix to form a stiff dough.
Place the dough on a clean
Place the dough on a clean work surface and knead for about 5-10 minutes until the dough is elastic, smooth and shiny. Form the dough into a ball, cover with a damp cloth and set aside for at least half an hour.
Peel and wash the potatoes and
Peel and wash the potatoes and boil them in salted water until soft. Drain off the water and mash thoroughly. Add the spring onions, salt and black pepper.
Divide the dough into 3 or 4 balls
Divide the dough into 3 or 4 balls. Roll out each ball as thinly as possible on a lightly floured surface (the thickness should be no more than 1.5mm - if the dough is too thick the Bolani will be tough)
Take a round cutter of 13-15cm
Take a round cutter of 13-15cm (I often use a pan lid or tid lid), and cut as many rounds as possible. On each round spread 1-2 tablespoons of the mashed potato. Moisten the edges of the dough, fold over and seal shut.
The Bolani should be spread out
The Bolani should be spread out on a lightly floured surface until ready to fry. Heat enough vegetable oil in a frying-pan and shallow fry one or two Bolani at a time, browning on both sides.
Make sure to keep the fried
Make sure to keep the fried Bolani warm until all are finished, and serve straight away.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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