Bolani with Potato Filling

• Plain Flour1 lb
• Water1 cup
• Salt3 tsp
• Potatoes2 lb
• Spring Onions1¾ oz
• Black Pepper1 tsp
• Vegetable OilFor frying

Instructions

1. 1

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

2. 2

   Slowly adding as much water as is required.

3. 3

   Mix to form a stiff dough.

4. 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. 5

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

6. 6

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

7. 7

   Drain off the water and mash thoroughly.

8. 8

   Add the spring onions, salt and black pepper.

9. 9

   Divide the dough into 3 or 4 balls.

10. 10

    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 (I often use a pan lid or tid lid), and cut as many rounds as possible.

11. 11

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

12. 12

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

13. 13

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

14. 14

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

15. 15

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