Bolani Kachaloo

Combine flour, salt, and warm water to form a smooth dough. Knead for 8 minutes until elastic. Cover and rest for 20 minutes.

Mash boiled potatoes and mix with chopped scallions, cilantro, ground coriander, red pepper flakes, salt, and pepper.

Divide dough into 6 balls. Roll each into a thin oval, place filling on one half, fold over, and press edges firmly to seal.

Roll gently over the sealed bolani to flatten and distribute the filling evenly, making it about 5mm thick overall.

Heat oil in a large skillet over medium heat. Fry each bolani for 3-4 minutes per side until golden brown and crispy.

Drain on paper towels and serve hot with plain yogurt and green chutney made from cilantro and mint.