Bolani

Directions

1. 1

   Combine the flour and salt in a bowl. Gradually add water and knead to form a smooth elastic dough. Add olive oil and continue kneading until well combined.

2. 2

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

3. 3

   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 and chopped coriander.

4. 4

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

5. 5

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

6. 6

   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.

7. 7

   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.

8. 8

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