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In a large bowl mix flour, salt and oil. Add water little at a time and form a ball. Knead for 10 minutes until the dough is smooth and elastic.
Place dough in lightly oiled bowl, cover with a cloth and let rest for one hour.
Boil the potatoes and peel the skin. Mash the potatoes with olive oil, salt and pepper.
Add chopped coriander, spring onion, green chillies and combine.
Divide the dough into 8 to 10 equal portions. Take one portion and cover the remaining dough to avoid drying out.
Roll one portion of the dough into a smooth ball. On a lightly floured surface, roll the dough into a round as thinly as possible.
Spread about a quarter cup of the filling on one half of the dough, leaving about ¼ inch border.
Fold the dough in half over the filling and press the edges to seal. Repeat for remaining dough portions.
Heat 1-2 tbsp olive oil in a pan. When the oil is hot, place the bolani and cook on medium heat until golden and crispy on both sides.
Place cooked bolani on a paper towel. Add more oil to your pan as needed and cook the remaining bolani.