Make the dough: Combine the flour and salt in a large bowl. Gradually add the water and knead until a smooth, soft dough forms.

Rest the dough: Cover and let the dough rest for 30 minutes to make it easier to roll.

Prepare the filling: Wash and finely chop the spinach, coriander, leek, and onion. Mince the garlic.

Cook the vegetables: Heat a little oil in a pan. Add the vegetables, garlic, salt, black pepper, turmeric, and coriander seeds. Cook for about 5 minutes, until softened. Allow the filling to cool slightly.

Shape the dough: Divide the dough into equal portions and roll each one into a thin circle on a lightly floured surface.

Fill and fold: Spread the vegetable mixture over one half of each circle, leaving the edges clear. Fold the other half over the filling and press the edges firmly to seal.

Cook the Bolani: Heat a little oil in a pan over medium heat. Cook each piece until golden and crisp on both sides and cooked through.

Serve: Transfer to a plate and serve warm with yogurt, fresh salad, or your favorite dipping sauce.

Recipe Notes

Roll the dough thinly for a crisp, evenly cooked result.

Avoid using too much filling or excess moisture, as this can cause the dough to tear.

Adjust the seasonings according to your taste.

Cook over medium heat to prevent the outside from browning before the dough is fully cooked.

For the best texture, serve Bolani immediately after cooking.