Bolani Katchalu (Potato Filled Turnovers)

Dough Ingredients:--
3½ cups all-purpose flour
1 cup water room temperature
1 tsp salt
1 tsp rice bran oil
Filling Ingredients:--
2 medium potatoes
½ cup chopped coriander
½ cup chopped spring onions
1 tbsp butter
2 tsp SIDS SALT & PEPPER to taste
For frying:--
¼ cup rice bran oil
Yoghurt Sauce:--
1 cup plain greek yoghurt
2 tbsp water
1 garlic clove, minced
1 tsp dried dill
¼ tsp coriander
½ tsp salt

Dough: Mix flour and salt together. Gradually (while mixing) add in water and oil until dough forms a ball. If the dough is too dry, add more water, one tablespoon at a time. Knead dough for 10 minutes. Place dough in lightly oiled bowl, cover with a cloth and let rest for 1 hour.
Scrub potatoes clean, place in a pot, cover with 5 cm cold water, add a good pinch of salt and bring to a boil over high heat. After boiling for 20 minutes, check to see if the potatoes are done by poking them with a skewer. The skewer should easily pierce through the centre of the potato. Try not to check the potatoes too much, as the holes allow water to seep into the potatoes as they cook. Smaller potatoes may get done sooner than larger ones. Once the potatoes are done, drain them and let sit for 5-10 minutes.
Peel and quarter the potatoes. Mash with 1 tbsp butter, SIDS SALT & PEPPER to taste. Try to get this as smooth as possible. Add in coriander and spring onions then continue mashing to combine.
Bolani:- Take a portion of the dough (about the size of a small apple) and roll it into a smooth ball. Spread some flour onto the work surface and roll the ball with a rolling pin. The dough should be as thin as a tortilla and have a 30 cm diameter. The thinner, the better! Spread a little more than ¼ cup of the filling on one half of the dough, leaving about 6 mm border around the rim. Fold the dough in half over the filling and press to seal. If necessary, continue pressing and flattening the Bolani to remove any excess air inside the pocket.
Heat ¼ cup oil in a pan. The oil should be hot enough that the Bolani sizzles when placed in the pan. Brown the Bolani, two at a time, until golden and crispy on both sides. This will only take a couple minutes on each side.
Place cooked bolani on a paper towel or plate as they finish. Add more oil to your pan as needed while you cook the rest.
Serve warm with a simple yoghurt sauce of plain yoghurt, garlic, dill, coriander and SIDS SALT & PEPPER.