First, in a large bowl, gently mix together 1 cup warm water with 2 tbsp oil and the packet of yeast. After resting for a few minutes, add the bread flour, salt, and pepper. Knead the dough for 3-5 minutes, form into a ball, coat with an extra tsp of oil, and cover the bowl with a kitchen towel. Let rest for 30-40 minutes.

Meanwhile, boil potato cubes for about 10-15 minutes or until they easily crumble when pushed with a fork. Drain the potatoes and mash loosely with a fork before mixing in the remaining filling ingredients.

When dough is ready, divide it into 8 even balls and roll each one out into a circle on a floured surface (the dough should be thin enough to almost see through). Divide the filling into 8 and place equal portions on each dough circle. Lightly wet the edges of half of the dough circle. Fold the dough in half (similar to making quesadillas) and use your hands to gently flatten out the filling to spread it evenly. You should leave about ½ inch without filling at the edges.

In a large pan on medium heat, saute the bolani two at a time, flipping once, until each side is cooked and golden. Sprinkle over some salt.

For the chutney dipping sauce, combine all ingredients in a food processor and blend until roughly smooth (does not need to be completely smooth).