Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Filling
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; rolling pin; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Dough · About 30 min
- Knead 400 g plain flour, 230 ml water, 25 ml neutral oil, ¾ tsp salt 8 minutes; rest covered 30 minutes.
Fill · About 15 min
- Mix 700 g cooked potatoes, mashed, 80 g spring onions, 30 g coriander, 20 g green chili, minced, 1 tsp cumin, ¾ tsp salt. Divide dough into eight, roll thin circles, spread filling over half, fold and seal edges.
Fry · About 4 min
- Shallow-fry in 70 ml neutral oil in batches 3–4 minutes per side until golden and filling is hot through at 74°C / 165°F.
Check: Look for this result: golden and filling is hot through at 74°C / 165°F.
Tips
- Spread filling thinly so the flatbread cooks evenly.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use cooked pumpkin instead of potato.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Bolani.
FAQ
What matters most when making Bolani?
Spread filling thinly so the flatbread cooks evenly.
What can I substitute in Bolani?
Use cooked pumpkin instead of potato.
Can I prepare Bolani ahead?
Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Bolani.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
