Bolani with Potato Filling

Side · world favourite.

Ingredients

• 450g Plain Flour
• 225ml Water
• 3 tsp Salt
• 900g Potatoes
• 50g Spring Onions
• 1 tsp Black Pepper
• For frying Vegetable Oil

Method

1. Mix together — Put the flour and teaspoon of salt in a mixing bowl.
2. Mix together — Slowly adding as much water as is required. Mix to form a stiff dough.
3. Knead — Place the dough on a clean work surface and knead for about 5-10 minutes until the dough is elastic, smooth and shiny.
4. Cover and cook — Form the dough into a ball, cover with a damp cloth and set aside for at least half an hour.
5. Bring to a boil — Peel and wash the potatoes and boil them in salted water until soft.
6. Add ingredients — Drain off the water and mash thoroughly. Add the spring onions, salt and black pepper.
7. Roll out — 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)
8. Continue cooking — Take a round cutter of 13-15cm (I often use a pan lid or tid lid), and cut as many rounds as possible.
9. Continue cooking — On each round spread 1-2 tablespoons of the mashed potato.
10. Continue cooking — Moisten the edges of the dough, fold over and seal shut.
11. Fry — The Bolani should be spread out on a lightly floured surface until ready to fry.
12. Fry — Heat enough vegetable oil in a frying-pan and shallow fry one or two Bolani at a time, browning on both sides.

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