Instruction

• 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 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 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
• 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
• 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 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 Bolani warm until all are finished, and serve straight away