Step 1

Whisk the flour and salt together in a large mixing bowl. Make a well in the center and add the water and vegetable oil. Mix with a wooden spoon to form a shaggy dough, then turn out onto a clean work surface.

Step 2

Knead the dough for 5-10 minutes until you have a smooth dough. It shouldn't be sticky or tacky. If needed add additional water to the dough while kneading by wetting your hands then kneading that water into the dough until it's no longer sticky on the outside. Less likely is that you'll need to add more flour. Do so by adding a dusting of flour to the counter. Alternatively you can knead in a stand mixer on low speed.

Step 3

Place the dough back in the mixing bowl and cover. Set aside to rest the dough for at least 30 minutes, the flour will finish hydrating and the gluten will relax during this period. If resting for longer than 1 hour, stick the dough in the fridge.

Step 4

When you're about ready to roll and fill your dough, add the sliced leeks, hot green chiles, and cilantro in a large mixing bowl and toss to combine. Mix in the salt and lots of freshly ground black pepper.

Step 5

Divide the dough into 6 equal pieces. Leaving the dough in the covered bowl and working with one piece at a time, roll out on a clean surface until the dough is 7-8" in diameter. You shouldn't need to flour your surface as your dough is not sticky or tacky, but if it is sticking, add a very thin layer of flour.

Step 6

Place about 1/2 cup of leek filling into half of the round of dough, leaving a 1/2" empty space around the edge. Fold the empty top half of the dough over the filling and press down to squeeze out air. Press the edges together to seal, pulling or stretching parts of the dough as necessary to create an even half moon shape. Place on parchment if making in advance, or a light dusting of flour on the counter. You want to avoid using too much flour as it will burn and smoke in the hot oil while the bolani cook. Repeat the process to prepare all the shaped bolani.

Step 7

Heat a large heavy bottomed skillet (such as cast iron) over medium-low heat, adding enough oil to cover the bottom. When the oil is hot, add 1 to 2 bolani, depending on how many fit, into the pan. Fry about 2 minutes on each side, until golden brown. When done, place on a paper towel lined plate to drain while the others fry.

Step 8

Serve hot with chutney or nondairy yogurt.