Name: Bolani with Potato Filling
Prep time: 40 min
Cook time: 65 min
Total time: 40 min
Yield: 4 servings
Ingredients: 450 g Plain Flour; 225 ml Water; 3 tsp Salt; 900 g Potatoes; 50 g Spring Onions; 1 tsp Black Pepper; Vegetable Oil

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Bolani with Potato Filling Recipe — Recipes Zone

Method

7 steps · 40 min

01
Mix the Dough
Combine the flour and 1 teaspoon of salt in a mixing bowl. Slowly add water, just enough to bring the mixture together into a stiff dough.
02
Knead and Rest Dough
Turn the dough out onto a clean work surface and knead it for about 5 to 10 minutes. You're looking for a dough that feels elastic, smooth, and has a slight sheen.
Form it into a ball, then cover it with a damp cloth and let it rest for at least 30 minutes.
03
Prepare Potato Filling
Peel and wash the potatoes, then boil them in salted water until they are completely soft and easily pierced with a fork. Drain the water, then mash the potatoes thoroughly until smooth. Stir in the spring onions, salt, and black pepper, mixing well to combine.
04
Roll Out Dough
Divide the rested dough into 3 or 4 equal balls. On a lightly floured surface, roll out each ball as thinly as you possibly can. Aim for a thickness of no more than 1 1/2mm; if the dough is too thick, your bolani will turn out tough.
05
Fill and Seal
Using a round cutter (about 13–15cm in diameter, a pan lid works well here), cut out as many rounds as you can from the rolled dough.
On each round, spread 1 to 2 tablespoons of the mashed potato filling. Lightly moisten the edges of the dough with water, then fold the dough over the filling to create a half-moon shape and press the edges firmly to seal.
06
Shallow Fry Bolani
Lay the filled bolani on a lightly floured surface until you're ready to fry them. Heat enough vegetable oil in a frying pan for shallow frying. Once the oil is hot, cook one or two bolani at a time, flipping them until both sides are golden brown and crisp.
07
Serve Warm
As you finish frying, keep the cooked bolani warm in a low oven or covered with a clean towel. Serve them immediately.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	721kcal	36%
Fat	16.4g	23%
Carbohydrate	126.5g	49%

Allergens

Auto-detected

The 14 regulated allergens1 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Soya	May contain

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Bolani with Potato Filling Recipe

About this recipe

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Method

Mix the Dough

Knead and Rest Dough

Prepare Potato Filling

Roll Out Dough

Fill and Seal

Shallow Fry Bolani

Serve Warm

Nutrition

Allergens

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