In a large bowl, mix together flour, slightly hot water, oil, yeast, and salt using a fork until combined. Knead the mixture on a floured surface until it forms a smooth ball, about 5-7 minutes. Let it rise in a warm place for 1 hour.

While the dough rises, peel and quarter the potatoes, then boil them in salted water for 15-20 minutes until tender. Mash the cooked potatoes and stir in leeks, cilantro, green onions, oil, Mrs. Dash, and salt. Set aside to cool.

Once dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into an oval shape, approximately 6 inches long and 4 inches wide, keeping them covered.

Spoon a generous amount of filling onto one half of each oval dough. Fold the other half over and pinch edges to seal.

Heat oil in a skillet over medium-high heat. Fry each Bolani for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.

Serve warm, paired with yogurt or cilantro chutney for dipping.