Total1 hr + 40 min
1 cup (240 mL)lukewarm water
1½ Tbsp (22 mL)vegetable oil
1½ tsp (9 g)salt
½ tspactive dry yeast
3 cups + 1 Tbsp (420 g)bread flour
2large potatoes, peeled, cut into 1 cm cubes
6stalks green onion, sliced †
1 cup (16 g)fresh cilantro, chopped
1green chili pepper, minced
1 tsp (2 g)ground coriander
1 tsp (6 g)salt
½ tspground turmeric
½ tspground black pepper
2½ Tbsp (37 mL)vegetable oil, for frying, divided
Serves well with
Make your own
- 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 pan 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!
- †Approximately 1 cup of sliced green onion per 6 stalks.
- * This recipe can be massively sped up if you'd prefer not to make your own homemade dough. Growing up, my mum simply placed the potato filling inside of tortilla wraps and folded them in half, then fried them in a bit of oil. Easy-peasy!
- Store in an airtight container in the fridge for up to 4 days.
Let us know what you think
Nutrition per Bolani
Calories 330 kcal
|Total fat||8.1 g|
|Saturated fat||1.1 g|
|Trans fat||0.0 g|
|Total carbs||55.9 g|
|Dietary fiber||3.8 g|
|Total sugars||1.4 g|
|Added sugars||0.0 g|
|Vitamin A||15 μg RAE|
|Vitamin B6||0.3 mg|
|Vitamin B12||0 μg|
|Vitamin C||34.1 mg|
|Vitamin D||0 μg|
|Vitamin E||1.2 mg|
|Vitamin K||36 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
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