Ingredients
Method
Make Bolani Dough
- In a large mixing bowl, add the flour, yeast, and salt, stirring thoroughly to achieve correct integration
- Make a well in the center of the flour, then add oil and ¾ cup water
- Use your hands in a circular motion to ensure even dispersion
- While continually mixing, gradually add more water and knead the dough until it is soft and flexible
- Form the dough into a ball and place it in a lightly oiled bowl
- Cover with a towel or plate and let it sit for 40 to 45 minutes, or until it has doubled in volume
- A two-panel image depicting the dough before and after the rising process
- Divide the dough into eight identical pieces
- Form each into a tiny spherical shape
- Place them on a parchment-lined baking sheet, cover with a cloth, and let them for 10 to 15 minutes
Make the potato filling
- Prepare the filling while the dough is resting
- Add boiled and mashed potatoes, onion, ground coriander, garlic powder, red chili powder, salt, pepper, and cilantro to a medium bowl
- Combine completely and set aside
Make Potato Bolani
- On a lightly floured board, shape out one dough ball into an 8-inch round circle
- Spread ¼ cup potato filling equally over one side of the circular, leaving a ½" border
- Fold the remaining half over the filling to form a semicircle, then firmly press the sides for a solid seal
- In a heavy-bottomed sauté pan or tawa, heat about 2 tablespoons of oil
- Gently lift and place the bolani in the pan
- Cook, flipping once, until both sides are golden brown and crispy