In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of oil, 1 packet of active dry yeast, and 1 cup of slightly hot water. Stir until a rough dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

Transfer the kneaded dough to a lightly greased bowl, cover it with a clean towel, and let it rise in a warm area for approximately 1 hour.

Peel and chop 2 large potatoes, then boil them in salted water for about 15-20 minutes until tender. Drain and mash the potatoes in a bowl until smooth.

Mix in 1 cup of diced leeks, 1/2 cup of chopped cilantro, 1/2 cup of sliced green onions, 1 tablespoon of oil, and seasoning like Mrs. Dash.

Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a circle about 6 inches in diameter.

Spoon a generous amount of filling onto one half of each circle, then fold the dough over to create a half-moon shape. Press the edges firmly to seal.

Heat a skillet over medium-high heat and add a thin layer of oil. Fry 2-3 Bolani for about 3-4 minutes on each side until golden brown.

Remove the crispy Bolani and serve warm, ideally paired with yogurt or cilantro chutney.