Combine flour, yeast, salt, and oil in a large mixing bowl. Gradually stir in hot water until a dough forms. Knead for 8-10 minutes. Cover with a damp cloth and let rise for 1 hour.

Peel and boil potatoes until tender. Drain and mash. Mix in leeks, cilantro, green onions, oil, salt, and seasoning until well combined.

Punch down risen dough, divide into small balls. Roll each into an oval. Place filling in center, fold dough over, and pinch edges to seal.

Heat skillet over medium heat, add oil. Fry each Bolani for 3-4 minutes on each side until golden brown.

Drain on paper towels. Serve hot with yogurt or chutney for dipping.