For the Gandana - Chive - Bolani FillingQuantities fill 6 bolani.This filling traditionally uses gandana, a type of leek found throughout Afghanistan, which is a popular filling for bolani. My grandfather, who was an avid lover of gardening and homegrown produce, grew his own gandana. The vegetable isn’t easily found outside the region, however, so Afghans living around the world often substitute gandana with garlic chives, which has a similar texture and taste.Mix the garlic chives, coriander, spring onion and onion in a bowl to combine. Add the spices with 2 teaspoons salt and 1 teaspoon freshly ground black pepper, and mix well. Stir in the oil to combine and set aside until you are ready to fill the bolani.For the Kachaloo - Potato - Bolani FillingQuantities fill 6 bolani.Boil the potatoes in a medium saucepan of water for 15 minutes, or until soft when pierced. Setaside to cool, then peel potatoes and mash in a large bowl. Add the onion, spices, 2 teaspoons salt, 1 teaspoon freshly ground black pepper and 2 tablespoons water, and mix to combine well. Set aside until you are ready to fill the bolani.For the Bolani In a medium bowl, stir the flour, yeast and 2 teaspoons salt to combine. Create a well in the centre and slowly add only enough warm water to just wet the ingredients, mixing with your hands in a circular motion to distribute evenly, then add the oil. While continuously mixing, slowly add the remaining water (you might not need it all, only enough to form a firm dough) and knead until the dough is firm. You may need to slightly adjust the amount of water or flour, to achieve the right consistency.Shape the dough into a ball, place in an oiled bowl, cover with a tea towel and set aside to rest for about 30 minutes, or until doubled in size.Divide the dough into 6 equal-sized portions and shape each into a small ball with your hands. Place them on a tray lined with baking paper with 5 cm (2 in) between each, cover with a tea towel and set aside to rest for another 10 minutes, or until doubled in size.On a lightly floured surface, roll out one ball of dough into a circle about 10–12 cm (4–4½ in) indiameter. It might take a bit of practice to roll it evenly into a perfect circle, but working from the centre outwards is generally a good technique to achieve the right shape. Once rolled, place 3 tablespoons of filling on one half of the circle and spread it evenly to cover half, leaving a 1 cm (½ in) border. Fold the other half over the filling to form a semi-circle and press the edges together to seal. Repeat with the remaining dough and filling.In a tawah, heavy-based frying pan or skillet, add enough oil to cover the base and heat over high heat. Lift the bolani carefully into the pan and fry, turning once, for 4 minutes each side, or until golden brown and crisp.Transfer to a board lined with paper towel to soak up any extra oil, then serve immediatelywith chutney and/or yoghurt for dipping.