Bolani with Potato Filling

Instructions

1- Put the flour and teaspoon of salt in a mixing bowl.

2- Slowly adding as much water as is required.

3- Mix to form a stiff dough.

4- Place the dough on a clean work surface and knead for about 5-10 minutes until the dough is elastic, smooth and shiny.

5- Form the dough into a ball, cover with a damp cloth and set aside for at least half an hour.

6- Peel and wash the potatoes and boil them in salted water until soft.

7- Drain off the water and mash thoroughly.

8- Add the spring onions, salt and black pepper.

9- Divide the dough into 3 or 4 balls.

10- Roll out each ball as thinly as possible on a lightly floured surface (the thickness should be no more than 1.

11- 5mm - if the dough is too thick the Bolani will be tough) Take a round cutter of 13-15cm (I often use a pan lid or tid lid), and cut as many rounds as possible.

12- On each round spread 1-2 tablespoons of the mashed potato.

13- Moisten the edges of the dough, fold over and seal shut.

14- The Bolani should be spread out on a lightly floured surface until ready to fry.

15- Heat enough vegetable oil in a frying-pan and shallow fry one or two Bolani at a time, browning on both sides.

16- Make sure to keep the fried Bolani warm until all are finished, and serve straight away.