Ingredient | Makes 8-10 Bolani 

2 cups all purpose flour

water (as needed for dough)

1 teaspoon salt

1 tablespoon  oil for frying 

Dough:  in a bowl, combine the flour and salt. gradually add water and knead to form a smooth elastic dough. Add olive oil and continue kneading until well combined . 

cover the dough with a cloth and let it rest for about 1 hour. 

Filling

4 tbsp oil

2 onions, diced

2 cloves garlic, minced  

1 orange pepper, diced 

4 tomatoes, diced 

1-2 tsp curry powder 

1 handful coriander, finely chopped

5 large potatoes, either bake in the oven or place in the microwave until soft 

Method

Filling: 

Place a wide saucepan on a medium heat, add oil and sweat the onions until soft. Stir in the chopped peppers, tomatoes and garlic, season, and cover with a lid. Cook on a medium heat until they are caramelised and most of the liquid has evaporated. Stir in the curry powder followed by the chopped coriander. 

Whilst the vegetables are cooking, remove the skins from the potato and grate into a large bowl. Season with salt and pepper 

Add the cooked vegetables to the grated potato and stir until everything is combined evenly.

Assemble the Bolani: 

Divide the dough into small balls. 

Roll out the ball into a circle on a board. 

Place a portion of the potato filling on one half of the circle, leaving a border around the edges. 

Fold the other half of the circle over the filling, pressing the edges to seal up. 

Cooking the Bolani:

Heat the oil in a pan over medium heat.

Carefully place the bolani in the hot oil and cook until golden brown on both sides. 

Remove and drain the excess oil on paper towel 

Serve Bolani warm with chutney or ketchup or any other sauce.