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- Combine the flour, salt and cardamom in a bowl. Make a well in the middle and gradually add the water and the teaspoon of oil and mix to form a dough. Knead into a ball. If the dough is too dry to form a smooth ball add a little more water.
- Turn the dough out onto a floured bench space and knead for 10 minutes.
- Put the ball of dough back in the bowl and cover with a cloth. Let it rest for about an hour.
- Put the sweet potato in a saucepan and cover with water. Bring to the boil and simmer until the sweet potato is cooked, about 15 minutes (will vary depending on how big you chopped it). Drain.
- Put the cooked sweet potato in a bowl and mash it up a bit, it doesn't have to be smooth. Add the spring onions, coriander, lemon juice and soy sauce. Mix well.
- Divide the dough into 6 equal balls . Take one and roll it out with a rolling pin on a lightly floured bench (don't make it too floury, otherwise the edges of your bolani won't press back together). Roll it out into a thin tortilla, about 25 - 30 cm diameter. The thinner your roll it out the better.
- Spread about an eighth of the sweet potato filling over half of the circle, leaving about 2 cm around the edge.
- Fold the other half over and press the edges down together. If you have put a bit too much flour on it then it won't stick properly, if this is the case you can brush it with a bit of water to help it stick, but it shouldn't need this.
- Repeat with the remaining ingredients until you have 8 bolani ready to go.
- Heat a non stick frypan over a medium heat with a small amount of olive oil. Add two bolani to the pan and fry until browned slightly on both sides, about 5 minutes on each side. Keep your eyes on them so that they don't char. Drain on a paper towel as you remove them. Cook the rest in batches.
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