Dough:

Sift dry ingredients together.

Knead in water until you have a firm, soft dough. Similar in consistency to a pizza dough.

Let rise in an oiled bowl for about 30 minutes, until doubled. Covered with a tea towel.

Divide into 6 balls.

Let balls rise about 10 minutes, until doubled.

Make bolanis immediately, or freeze dough balls.

Filling:

Dice pumpkin into 0.5 cm cubes.

Boil pumpkin for about 15 minutes, or roast at 215°C.

Crush coriander seeds with mortar.

Roughly mash garlic and seeds into the cooked pumpkin, allowing it to stay very lumpy. Pumpkin can alternatively be shredded or minced. As long as it fits in a bread pocket.

Salt to taste.

Bolani:

Roll a dough ball out into a perfect circle on a floured surface, to about 12 cm diameter.

Spoon 4-5 tbsp of filling onto one half, leaving a 1cm fillingless-margin around the edge.

Fold the non-filling side over to make a half-moon shape, and crimp the edges.

Bolani can be frozen at this point, if desired. Completely thaw before cooking.

Fill a very large frying pan with a high smoke point vegetable oil to a depth of about 0.5 - 1 cm. Fry bolanis one at a time on medium-high heat for about 4 minutes per side, or until golden brown. Refill oil as needed.

Alternatively, brush bolanis very heavily with oil and broil at 280°C for 15 minutes. Several can be baked at once.

Eat as is, or with dipping sauces.

Mint Yoghurt:

Finely mince mint.

Juice and zest lemon.

Mix everything together.

Allow to sit as long as possible, ideally 2 days, before serving.

Red Pepper Chutney:

Roughly chop paprikas, peppers, garlics.

Pulse all ingredients except seeds in blender, leaving quite chunky.

Add seeds and salt to taste, pulse one more time.

Allow to sit ideally 2 days before serving.