- 3½ cups plain flour (all-purpose flour)
- 1 cup water, at room temperature
- 1 teaspoon salt
- 1 teaspoon olive oil
- 500 g russet potatoes , about 2 medium-size potatoes
- ½ cup finely chopped fresh coriander (cilantro)
- ½ cup finely chopped spring onions, white and green parts
- ¼ cup plus 2 tablespoons olive oil
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
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- Mix the flour and salt together in a large bowl. Slowly add the water and the teaspoon of oil and mix the dough together, kneading it a little until it forms a ball. If the dough is too dry to come together, add more water, a tablespoon at a time. Once the dough is formed, knead it for 10 minutes on a lightly floured cutting board. If you are impatient like us, set the timer so you won’t reduce the kneading time. Put the dough back in the bowl, cover with a cloth and let it rest for one hour.
- In the meantime , boil the potatoes until soft in the centre when pierced with a small knife. Remove from the water and when cool enough to handle, slip the skins off the potatoes. Put the potatoes, coriander, spring onions, 2 tablespoons of the olive oil, salt and pepper in a bowl and mash together with your hands or a potato masher until thoroughly combined. Some lumps are ok. You can also make this the night before and keep it refrigerated until ready to use.
- Take a small amount of dough the size of a small apple and roll into a smooth ball. Spread some flour on the wood board and roll out the dough using a rolling pin. Continue to flatten the dough until it takes a round shape, is as thin as a tortilla, and about 25 - 30 cm across. The thinner the dough the better. If you have trouble rolling the dough to the shape you want, use a lid from a pot to trace a perfect round shape.
- Spread ¼ cup of potato mixture on one side of the dough, leaving a ½ cm border around the rim. Fold the other half over and press the dough together with your finger to form a seal.
- Heat the remaining ¼ cup of oil in a medium-size sauté pan over medium-high heat. Brown the bolani, two at a time, until golden on both sides. The bolani should sizzle when they hit the pan. Lay cooked bolani on a paper towel. Add more oil to your pan if your oil starts to reduce. These are best served warm but are tasty at room temperature.
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