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ON THE ROAD AGAIN Bay to Birdwood is back 21 & 22 Oct

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Historic vehicle owners from across the nation can’t wait to get on the road again for one of the world’s great historic motoring events, the annual Bay to Birdwood. Over 1,500 vehicles manufactured from the early 1900s until 1993 are expected to make the journey from West Beach to Birdwood this late-October.

Registrations for the event opened in early June with half the spots booked within five days. Michael Neale, Bay to Birdwood Chair & History Trust Board member says, “This eagerness from family vehicle owners through to historic motoring enthusiasts alike demonstrates just how much Australians love this event.”

The Bay to Birdwood happens over the weekend of Saturday 21 and Sunday 22 October. The first stage, for the judging of the prestigious Bay to Birdwood Awards, takes place on Saturday in the heart of Adelaide along North Terrace. Then on Sunday, the historic vehicles parade from West Beach, along Anzac Highway, through the eastern side of the city of Adelaide, up North East Road and into the Adelaide Hills. It all finishes at the beautiful township of Birdwood, where a day of celebration for thousands of visitors unfolds. National Motor Museum, Birdwood baytobirdwood.history.sa.gov.au

@baytobirdwood

Nourishing Connections

Celebrating the Importance of Cultural Food, Memories, and Traditions

A Journey Of Discovery

WORDS: Mandy Hall

In a world where borders blur and cultures merge, the essence of one's heritage is often the last vestige of identity. For those who have gone on the courageous journey of immigrating to a foreign land, the preservation of cultural food, memories and traditions becomes a vital lifeline connecting them to their roots.

My own story follows a similar path. Growing up in vibrant, inner-city Norwood, I remember being surrounded daily by a melting pot of European immigrants. They were intoxicating, boisterous and fun times. So many of my memories centre around food and the remarkable individuals who graciously shared their cultural treasures with me.

So, here I want to delve into some of the flavours and recipes of some extraordinary individuals who continue to enrich our lives through their culinary heritage.

I first experienced food envy at a very young age. As a child growing up in Norwood during the 70s, I soon realised there was more to life than white bread with the crusts trimmed off. We were sitting in the sandpit from memory. As I munched on mundane shelf-stable Kraft cheese sandwiches made with white bread, my senses were brought to life by the aromatic food festivals taking place in the kitchens of neighbouring homes. Mysterious. Exotic. Deep. And at the time, un-Australian. I fell in love with something I couldn’t quite describe. All I knew was, I had to know more. The multicultural tapestry of cosmopolitan Norwood, a haven for European immigrants and their various cuisines, had ignited within me a yearning and desire to learn and embark on a quest for adventure that continues to this day. Wandering its streets, I found myself irresistibly drawn to the homes of these warm, welcoming and ever generous families. They accepted me, an "interesting pasty, freckled, mop-haired, non-stop chatterer of a kid," and introduced me to a world of new languages, flavours, and traditions.

The Language Of Food

Food was the glue in our suburb. The great equaliser. It became the universal language that effortlessly bridged any gaps created by cultural differences. With each lunchbox treat or shared meal, a dialogue unfolded, nurturing my insatiable sense of wonder and desire for unity. The plastic-covered chairs and tables, unfamiliar yet inviting, bore witness to food masterpieces that expanded my culinary horizons week after week. There were exotic broths made with chicken feet, vibrant chilli and passata. I experienced mouthwatering moussaka for the first time, and Varenyky too, along with delicate filo parcels filled with spinach and feta. I became the human embodiment of the phrase "eyes bigger than your stomach." Given the frequency with which I lobbed on the doorstep of my new neighbourhood families, usually peering past my host into their kitchen, I should be able to speak half a dozen languages. Sadly, I cannot. As part of their generosity and desire to make me welcome, rather than have me try and understand their mother tongue, they forewent yet another familiar element of their lives and communicated with me using every last word of English they knew.

Even as a child immersed in this cultural mosaic, I often contemplated the immense bravery of those who left their homelands, armed with little more than resilience and hope. The process of adapting to a foreign country, navigating language barriers, and finding a sense of belonging is a daunting task. Yet, immigrants have repeatedly demonstrated extraordinary levels of strength and resourcefulness. They are often forced to rebuild their lives from scratch, discovering new ingredients, learning new customs, and reshaping their identities.

Yet in this kaleidoscope of experiences, it is food that emerges as a powerful symbol of nourishment and connection. When language fails, the historical and traditional beauty of culinary offerings transcends barriers, conveying sentiments that words alone cannot express. Immigrants, through their food, knit together the fabric of their homeland with the threads of their adopted country, creating a harmonious weave that tantalises our taste buds and opens our hearts.

Today, as I sit here, reflecting on the countless meals that have touched my soul, served always with a broad smile, I am overwhelmed with gratitude and a profound sense of privilege. I have been blessed to taste flavours that stole my heart at an early age and set me on my path. I have learned, been inspired and educated and found purpose, fuel and passion through the cuisines of others.

ROSE ADAM CO-OWNER AND COOK AT THE MIDDLE STORE

“Growing up Lebanese sweets were part of any big family function, there was always an array of mixed treats, biscuits, baklava, semolina cakes the list goes on, but the one dessert that everyone waited for, the centrepiece, especially on those cold nights was knefe. We’d all wait patiently for the largest Bessemer tray to come out of the oven with the jar of attar (rose water syrup) by its side. You chose the edge or middle piece, the edge always being more coveted, and poured on as much syrup as your heart told you to, these things were never measured. The first mouthful of the warm, or in my case piping hot because I could never wait, syrupy custard and crunchy top sent the room silent. And even now after all these years, mum will surprise us after a dinner with a tray that’s somehow magically been waiting patiently in the oven and it takes us right back.”

Served on a cold night on the couch with a cup of tea is the definition of comfort and family.

Ingredients

• 300 ml cream

• 300 ml milk

• 1/3 cup fine semolina (you can find this in the pasta section at the supermarket)

• 1 tbsp cornflour

• ½ cup caster sugar

• ¾ cup water

I hope you do as well on the coming pages. Today, we celebrate and highlight a handful of extraordinary individuals who have generously shared their recipes, thoughts, and stories, becoming beacons of inspiration and cultural preservation.

We will go on a gastronomic journey with renowned chefs and cooks who have graciously contributed their wisdom, memories and traditions. From the artistic prowess of Poh Ling Yeow and the vibrant Afro-Asian fusion of Duncan Welgemoed to the soulful Afghan recipes of Durkhanai Ayubi and the delectable creations of Rose Adam, Ceci Lymm, Daniella Guevara Muñoz, Emma McCaskill, and Terry Intarakhamhaeng. Our food scene pays tribute to these and so many other cooking pioneers, whose heritage paints a vivid picture of culinary diversity and unity.

As we savour the recipes and memories shared by these exceptional individuals, let us remember the invaluable role cultural food plays in our lives. It is a reminder of the remarkable journeys people undertake and the courage they embody as they navigate their new land. By celebrating cultural food, memories, and traditions, we honour the legacy of those who came before us while nurturing a rich tapestry of flavours, customs, and connections that enrich our lives and transcend borders. We embrace the generosity and resilience of others and continue to cherish and preserve the diverse culinary heritage that unites us all. I’ll eat to that!

Talking food, you’ll find Mandy Hall showcasing her work on Instagram:

@_mandyhall | mandy@lovefermentsandfood.com.au

Method

Syrup

• rose water and/or orange blossom

• 2 cups cornflakes blitz fine or with a little crunch, up to you

1. Combine the water and sugar in a small pot and on a medium heat bring to a simmer, let it simmer until it coats the back of the spoon, this will take about 8-10 minutes, add 1 tablespoon of rose water after its finished cooking, set aside (if you pop it into a clean glass jar it’ll last weeks in the fridge) you can adjust the amount of rosewater to taste. If you’re unsure, add just add a teaspoon at a time.

Prepare tin

2. Melt butter and coat a small pan with the butter and half of the cornflake crumbs to create a layer. Set aside.

Custard

3. Combine milk, cream, cornflour and semolina into a medium pot and turn onto low heat, stir until it’s thick and the semolina has dissolved. Add the rose water, about 2-3 teaspoons or none at all and replace with some vanilla or orange zest, if you’re not a fan. Give it a good stir in and pour into your prepared tin.

4. Pop the final layer of cornflake crumbs on top and bake in the oven at 165-170 degrees for 20 min. Allow to sit for about 10 minutes to cool slightly and serve with the syrup on top and I love it with fresh raspberries! Enjoy xx

POH COOK, AUTHOR AND OWNER OF JAMFACE

“When people ask me what my favourite meal is, I say this. For one, Mum always made the sambal for me, which I love, but this kampung (village) style of eating, which is so wonderfully frugal, is something my Great Aunty Kim taught me to appreciate from a young age. I'm infinitely amazed at how just mixing the smallest dollop of sambal can inject such an explosion of flavour into a simple bowl of rice. The eggs are a cheap, easy-to-cook protein and the cukes are there for cooling. You could call it a cheaty nasi lemak, but with the simple additions of fried peanuts and ikan bilis (dried whitebait), you'd take it pretty close to the real deal.”

RECIPE: Mum’s Maylasian

Sambal Lemak with leftover rice, Fried Eggs & Cucumber

SERVES: 1

INGREDIENTS

• leftover rice, reheated in the microwave

• 2–3 fried or boiled eggs

• ½ a continental cucumber, diced into bite sized chunks

• soy or fish sauce to taste

Sambal

• 20g belachan

• 20–25 dried chillies*, snapped in half, covered and soaked in boiling water for 15 minutes (soaking water reserved)

• 3 fresh long red chillies

• 125 ml (½ cup) oil

• 3 tsp tamarind

• 3 medium brown onions, peeled, sliced 4mm

• 2 tbsp caster sugar

Emma Mccaskill Food Curator At Tasting Australia

“This is Gulab Jamuns, the recipe has stemmed from my Anglo-Indian grandma. It has a long history for me as it was one of the first desserts I ever made. These are easy to make, so I can see why the task of rolling the Gulab Jamun balls was delegated to me as a youngster.

On special occasions, we would make them the day prior and they would sit in a pot, off the heat on the stove soaking up all the delicious syrup. Buffalo curd (which features in this recipe) is very popular throughout India as it’s thick, rich and creamy. These are one of my favourite desserts. The key to getting them perfect is to not over fry them and giving them a decent amount of time to soak.”

RECIPE: Gulab Jamun

Ingredients

• 200g full cream milk powder

• 55g fine semolina

• 50g plain flour

• 1/3 tsp baking powder

• 140g smooth ricotta

• 100g buffalo curd

• 100g ghee melted

• 2 tbsp warmed milk

Saffron syrup

• 600g caster sugar

• 2 tbsp saffron threads

• 4 cardamon

• 1 cinnamon quill

To garnish

Method

1. To make the sambal, blitz the belachan, dried chillies and their soaking water, and the fresh chillies in a mini** food processor or blender until smooth. Combine with the vegetable oil in a medium non-stick frying pan over medium heat and cook, stirring regularly, until caramelised to a deep red and fragrant - sinuses will be charging at this point! Turn off the heat, then stir in the tamarind paste, onion and sugar. Cool and store in an airtight container in the fridge for up to 2 months.

2. To serve, mix the rice, eggs, cucumber, as much sambal as you can handle and a dash of soy or fish sauce. Taste and add more seasoning if needed.

*When you are buying dried chillies, the larger the chill, the milder the heat, I often play around with combinations of large and small for my desired heat level. You can also shake the seeds out to temper the volatility.

**Mini because the chillies will only break down to a smooth paste in a smaller cavity.

‘What I Cook When Nobody’s Watching' by Poh Ling Yeow, published by Plum, RRP $44.99, photography by Henry Trumble and Gretl Watson-Blazewicz.’ Images p. 7, p. 31 and p. 94 are by Gretl Watson-Blazewicz, all other images by Henry Trumble.

@pohlingyeow

Method

• ¼ cup pistachios emmamccaskill.com | @emmajademccaskill

1. For saffron syrup, stir ingredients and 500g water in a saucepan over medium-high heat until sugar dissolves. Bring to boil, reduce heat to medium and simmer until a light syrup forms (15-20 mins) then set aside and keep warm.

2. Combine milk powder, semolina, flour and baking powder in a bowl and make a well in the centre. Add ricotta, curd and 80g ghee, rub in with your hands, then add milk and mix to form a dough, adding a little extra milk if necessary. Turn out onto a lightly floured work surface and knead lightly to form a smooth dough (1-2 minutes), cover with a tea towel and rest for 15 minutes.

3. Roll 20-30g pieces of dough into balls, keeping remaining dough covered and place on a lightly floured tray. Cover with a tea towel or Chux until required.

4. Heat remaining clarified butter and a little vegetable oil in a saucepan to 120 degrees, top up with vegetable oil till 5cm deep. Fry balls in batches until golden entirely (10-12 minutes). Drain with a slotted spoon and transfer to a saucepan of saffron syrup.

5. Serve Gulab Jamun warm or at room temperature with syrup and pistachios scattered on top.

Best eaten after soaking for a few hours or the next day.

Duncan Welgemoed Owner And Chef At Africola

“To braai is to live in South Africa. Most meals were cooked outside on the open flame growing up, and the braai culture is as important as watching rugby, drinking beer and eating Biltong. Cooking outside is the real glue to my home country as it brings family and community closer together as it’s really less about the food and more about the social interaction.

This recipe is a bit more refined than your traditional steak on the grill, but I guarantee it’s tastier. The bitterness of the leaves and the fresh crunch of the onion are the perfect match for the super savoury beef.”

RECIPE: Braai’d Rib of Beef

SERVES: 4

Ingredients

• 1 rib aged beef

• 1 head radicchio

• 1 white onion, thinly sliced into rounds

• 2 cloves garlic, crushed

• 50 ml light soy sauce

• 25 ml extra virgin olive oil

• 1 tsp biryani spice mix

• 1 lemon juiced

• 25 ml Ketsap Manis

• 2 jalapeños de seeded and minced

• sea salt

• black pepper

Method

1. Take the rib out of the fridge and allow it to come to room temperature.

2. To make the dressing, add the chillies, garlic, lemon and biryani spice into a bowl, mix well then add the soy and ketsap manis and then the olive oil. Season well.

3. Light fire on the bbq. Wait until the coals have ashed over and are burning hot. Brush rib of beef with olive oil and caramelise one side, baste with the dressing, then flip and caramelise the other side. Continue flipping from side to side for 15 minutes, basting as you go. Leave to rest for 7.5 minutes and pour the rest of the dressing over the steak.

4. Season liberally with salt and pepper.

5. Carve and plate the beef, pour the roasting juices and dressing, over the radicchio, season well and place over the beef with the white onions placed between the leaves. Serve with soft white rolls and a cold beer.

Ingredients

• Salsa roja

• 600g whole tomatoes

• 50g peeled onion

• 1 garlic clove

• 2 jalapeño chillies, to taste

• 1 tbsp chopped coriander

• salt, to taste

Daniella Guevara Mu Oz Owner And Cook At La Popular Taqueria

"Growing up in Mexico City, I would accompany my parents to various restaurants. This introduced me to a huge variety of flavours and textures and the contagious excitement of eating out and experiencing new food is still with me today.

My parents were true food enthusiasts, always eager to discover and savour new cuisines. They would take us to Japanese and Italian restaurants, which were not readily available in Mexico. My imagination ran wild, and that fascination with food has remained ingrained in my mind ever since. It sparked a deep interest within me, and I have fond memories of those joyful moments.

This recipe, though seemingly uncomplicated, embodies the beauty of simplicity. Its versatility allows for various fillings, whether leftover chicken, pork, or other preferred ingredients. It also presents an excellent opportunity to use up stale tortillas.

I have just returned from Mexico, and during my recent trip, we spent an amazing weekend with friends. On one occasion, we decided to order flautas from a talented local cook. To our surprise, she generously sent us so many flautas—chicken, potato, beef—you name it! We savoured these treats for days on end, and it served as a heartwarming reminder of being home.

Flautas, with their simplicity and comforting flavours, embody not only cherished memories but also the essence of hospitality."

RECIPE: Flautas de Papa (Crispy Potato Tacos)

SERVES: 4

Method

1. To make the salsa roja, place the tomatoes, onion, garlic and chilli in a medium pot over medium heat. Cover the ingredients with water and bring to a boil until tomatoes are soft, but not falling apart (around 15 minutes).

2. Strain the ingredients and process them in the blender with coriander and salt, in batches, around 2 to 3 pulses at a time on high speed – you want the sauce to be slightly chunky. Set aside the salsa.

3. To make the flautas, cut the potatoes into cubes, and place them in a medium pot with salted water over high heat. Cook the potatoes until they're tender. Drain the potatoes, making sure to save a few tbsp of the cooking water. Mash the potatoes, adding some of the cooking water if the mash feels dry. Add salt to taste, if necessary, and set aside.

4. Working in batches, heat the tortillas in a hot comal (or large frying pan) on high heat. Cook them for a few seconds on each side and then flip over. This process will make the tortillas softer and easier to roll.

Flautas

• 3 medium potatoes, peeled

• 16 corn tortillas

• vegetable oil

• salt, to taste

• ½ cup thickened cream

To serve

• ½ head iceberg lettuce, finely sliced

• ½ cup dry grated ricotta cheese or fresh cheese

• 1 avocado, thinly sliced

5. To prepare a flauta, take 25 g (1½ tbsp) potato filling and place in the tortilla, slightly off centre. Roll the potato filling very tightly. Do not overfill each flauta and place it in an airtight container that's big enough to hold 16 flautas. Place the flautas very closely together, so they don’t unroll. You can do this up to a day ahead of serving the flautas.

6 In a medium-sized frying pan over medium-high heat, add enough oil until there's a pool of oil about 1-2 cm high.

7. Working in batches, fry the flautas in the pan until golden and crispy (about 3-5 minutes) and use a pair of tongs to turn them over while frying.

8. To serve the flautas, put four crispy flautas on a plate, top with salsa roja, cream, lettuce and cheese. If you want, you can add thin slices of avocado. Repeat for the remaining flautas. The easiest way to eat the flautas is with your hands, although you'll want to use a spoon to scoop up all the ingredients that spill out of the taco as you eat it.

226 St Vincent St, Port Adelaide

@daniella_guevara_munoz

CECI & TRENT LYMM CHEFS AT BAR RIOT

“We're excited to share our Argentine Chimichurri which is an integral part of Ceci and my style of cooking and food experiences, for both Barrio and Bar Riot.

While spending 5 years in Argentina and cooking BBQ with the locals almost every weekend, you soon get to know that chimichurri is a household condiment that no asado would be without. A very simple traditional herb sauce that, in its simplicity, delivers a perfect accompaniment for slow cooked meats over fire. We stay true to the traditional method of preparing chimichurri and using fresh herbs to amplify this delicious recipe.

TERRY INTARAKHAMHAENG EXECUTIVE CHEF AT SOI.38

“I believe that all cultural foods represent their own tradition. Food and recipes also represent lifestyle, personal beliefs and heritage. And so, preserving cultural foods shows your identity and family practice from past to present. Personally, I believe it is so important to preserve my ancestor’s recipes. I want this for my own children, to educate them about who we are through storystyle learning.

Cooking traditional recipes also provides memories of family bonding and activities, as many recipes are delicacies to different regions. For example, people from Northern Thailand are influenced by their surrounding neighbours, Myanmar and Laos, which adds diversity to regional cuisine and its practices.”

RECIPE: Kaeng Pba Khnom Jeen (Fish Wing Curry with Vermicelli Noodle)

SERVES: 4

• Curry paste

Ingredients

• 100g diced shallot

• 200g chopped lemongrass

• 5 dried red chilli, soaked in water, seeds removed

• 1 tbsp shrimp paste

• 1 tbsp shredded kaffir lime leaf

Ingredients

• 35g fresh parsley chopped

• 25g fresh oregano picked, chopped

• 1 tbsp chopped galangal

Fish curry

• 1kg kingfish wing, skin on

• 500g vermicelli noodle

• 2 tsp smoked paprika

• 2 tsp chilli flakes

• 1 small red onion fine diced

• 50 ml red wine vinegar

• 60 ml extra virgin olive oil

• 125 ml canola oil

• 2 cloves garlic, minced

• 1 tbsp dried oregano

• 1 tbsp dried parsley

METHOD

Curry paste

1. Add chopped lemongrass, kaffir lime leaf and galangal then pound with a mortar and pestle until smooth.

2. Add dried chilli then continue to pound until the chilli brakes down, then add shallots and shrimp paste. Mix until combined.

• 200g bean sprout

• 200g chopped snake bean

• 200g pickle green mustard

• 1L vegetable stock

• 100 ml fish sauce

• 1 tsp salt

• 1 tbsp chopped Krachi ginger

• 1 stem spring onion

• 2 tbsp vegetable oil

RECIPE: Argentine Chimichurri

METHOD

• 1 tsp dehydrated garlic

• sea salt, season to taste

• lemon

1. Pick and wash fresh herbs. Chop finely and put aside in a medium bowl.

2 Finely dice red onion and minced garlic and add to the bowl.

3. Add all other ingredients except salt and lemon juice, mix all ingredients together until combined.

4 Once all combined add more olive oil if needed, squeeze ½ lemon and add salt to taste.

Argentine chimichurri can be stored in a glass jar in the fridge, used on BBQ meats and fish and vegetables. Use as much as you like.

@riot_bar

3. Once the paste is mixed evenly, scoop into a bowl and leave it aside.

Fish curry

It’s an important condiment for all Argentines and keeping to the simple recipe, it evokes memories of Sunday lunches around the Parrilla.” 74 Pirie St, Adelaide 57 Gilbert St, Adelaide

1 Dice king fish meat into small cubes, then poach in boiling water.

2. Heat vegetable oil in a saucepan over medium heat. Add curry paste and toss until fragrant, then add krachi.

3. Add 250 ml of vegetable stock and bring up to boil.

4. Add 250g of diced king fish and season with fish sauce and salt. Keep cooking until fish meat breaks down (10 mins approx).

5. While waiting for the fish to break down, heat up another saucepan with water to cook vermicelli noodles (approx 7 mins) then leave aside.

6 Go back to the curry and add the rest of stock, bring up to boil, then add the rest of fish and kaffir lime leaf.

7. Keep cooking for another 5 mins then taste for final season.

8. Serve with curry on the top of vermicelli noodle and condiments.

@terryint

DURKHANAI AYUBI AUTHOR, CHEF AND OWNER AT PARWANA

“Food has played an outsized role in my family's life of keeping us connected to ourselves, through our trajectory of becoming refugees to Australia in the mid 80s, and also to a sense of Afghanistan that transcends and challenges the damaging stereotypes that surround it in prevailing dominant narratives.

Afghan food to me speaks of life, beauty, interconnection, simple cherished moments, and poignant shared experiences. It holds memory, love, generosity and abundance. In our family, my mum understood and carried with her the significance of Afghan cuisine as a way to both preserve otherwise lost and scattered knowledge from a place long disrupted by imposed violence, while also fostering a rebuilding and connectivity with those in our new home. Afghan cooking is about collectivity - making and eating together. A recipe which highlights this shared ethos central to the cuisine, is Bolani - a pan fried flat bread stuffed with seasonal fillings and eaten fresh off a hot skillet dipped into a herb chutney.

Passing that love and knowledge to myself and my siblings and subsequent generations, serving those recipes in Parwana, and then also sharing them more broadly in Parwana: Recipes and Stories from an Afghan Kitchen has enabled a space for people from all backgrounds to engage with Afghanistan in a way that fosters joy, familiarity, exchange and reciprocity.

This role of food in my life means food gave me the language and the knowledge to ask different questions about Afghanistan and my heritage, to reach beyond the surface layers towards a deeper sense of identity, and to ask what more is possible. Food is a reclamation, a rewriting and a triumph.”

Ingredients

• 485 g (3¼ cups) plain flour

• 1½ tsp dry yeast

• 375 ml (1½ cups) lukewarm water

RECIPE: Bolani

Bolani are moreish hand-rolled flatbreads, stuffed with various fillings, then pan-fried golden brown and crisp. Bolani are typically made with family and friends, and eaten straight off the tawah, a traditional flat iron frying pan, as they cook, while more are made hot and fresh, until everyone has had their fill. Bolani are eaten by tearing off strips and dipping them into a relish, such as chutney morcheh sorkh, plain thick yoghurt or jaan-e-ama yoghurt dip. Afghans also like to eat this savoury treat with a cup of sweet tea.

It’s important to have your chosen fillings prepared before rolling out the dough and a good time to do this is while the dough is resting.

Method

• 2 tsp salt

• 1 tbsp sunflower oil, plus extra for frying

• Fillings of choice - leek, garlic chives, minced meat, or sauteed pumpkin

1. In a medium bowl, stir the flour, yeast and salt to combine. Create a well in the centre and slowly add only enough warm water to just wet the ingredients, mixing with your hands in a circular motion to distribute evenly, then add the oil. While continuously mixing, slowly add the remaining water (you might not need it all, only enough to form a firm dough) and knead until the dough is firm. You may need to slightly adjust the amount of water or flour, to achieve the right consistency.

2. Shape the dough into a ball, place in an oiled bowl, cover with a tea towel and set aside to rest for about 30 minutes, or until doubled in size.

3. Divide the dough into 6 equal-sized portions and shape each into a small ball with your hands.

4. Place them on a tray lined with baking paper with 5 cm (2 in) between each, cover with a tea towel and set aside to rest for another 10 minutes, or until doubled in size.

5. On a lightly floured surface, roll out one ball of dough into a circle about 30-35 cm in diameter. It might take a bit of practice to roll it evenly into a perfect circle, but working from the centre outwards is generally a good technique to achieve the right shape.

6. Once rolled, place 3 tablespoons of filling on one half of the circle and spread it evenly to cover half, leaving a 1 cm (½ in) border. Fold the other half over the filling to form a semicircle and press the edges together to seal. Repeat with the remaining dough and filling.

7. In a tawah, heavy-based frying pan or skillet, add enough oil to cover the base and heat over high heat. Lift the bolani carefully into the pan and fry, turning once, for 4 minutes each side, or until golden brown and crisp.

8. Transfer to a board lined with paper towel to soak up any extra oil, then serve immediately with chutney and/or yoghurt for dipping.