Ingredients: |
Ingredients: A mix of potatoes, cilantro, and green peppers.
It can also be filled with pumpkin, red lentils, or chives.
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Directions: |
Directions:To a large bowl, add the water, oil, salt, and yeast. Stir, and then add the flour. Mix well.
Then knead the dough* for 3 minutes, or until soft and elastic. Add a little more flour as needed if the dough feels too sticky to work with. Cover the bowl with a damp cloth and let it rest for 30 minutes at room temperature while preparing the filling.
Cook the potatoes in a large pot of boiling water for 15 minutes, or until the potatoes are fully cooked through. Then drain
To a large bowl, add the drained potatoes, green onion, cilantro, chili, ground coriander, salt, turmeric, and pepper. Use a fork or potato masher to mash everything. It's okay if a few lumps remain.
Cut the dough into 8 pieces.
Roll each piece into a ball with your hands. Dust each ball with flour.
Sprinkle some flour on your working surface and use a rolling pin to roll each ball into a thin circle with a diameter of roughly 20 - 22 cm. We're aiming for a thickness similar to that of a tortilla. The thinner the better, but not so thin that it will rip if handled.
Before adding the filling, gently lift the rolled-out dough and heavily re-flour your working surface. Spread ⅓ of a cup of the potato filling over half of the dough, leaving a ½ inch (1 cm) border along the edge. Dip your fingers in water and spread the water along this edge, only on one-half of the circle.
Fold the dough in half, over the filling, to create a half-moon shape. Press out all the air bubbles, then pinch the edges with your fingers to fully seal the bolani.
Add 1 tsp (5 mL) of oil to a large pot over medium-high heat. When the oil is hot, add the bolani to the pan. Let cook for 2 - 3 minutes or until the bottom is golden. Meanwhile, use a silicone pastry brush to brush some more oil on top of the bolani.
When the bottom is golden, flip, and let cook on the other side until golden. Then transfer to a cooling rack.
Cut the bolani in triangles and serve with green chutney. Enjoy!
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