In a bowl, mix the flour and salt. Gradually add the water and ½ tbsp oil, stirring until a soft dough forms. Knead for 10 minutes, then cover and let rest for 1 hour.

While the dough rests, boil the scrubbed potato in lightly salted water until tender (about 10 minutes). Drain and let cool, then peel and mash with 1 tbsp olive oil, salt, and pepper. Stir in the scallions and cilantro until evenly combined.

Divide the rested dough into four equal balls. On a lightly floured surface, roll each ball into a 10–12” circle as thinly as possible.

Spoon about ½ cup of the potato filling onto one half of each circle, leaving a ¾” border. Fold the dough over to enclose the filling and press the edges to seal. Gently flatten each bolani with your fingers.

In a non-stick skillet over medium heat, add enough oil to coat the bottom. Fry two bolanis at a time until golden brown on one side (3–4 minutes), then flip and brown the other side. Transfer to paper towels to drain.

Meanwhile, whisk together the yoghurt, garlic, dill, coriander, salt, and water in a small bowl. Chill until ready to serve.

Serve the bolani hot alongside the chilled yoghurt sauce.