In a large bowl, whisk together the all-purpose flour and 1 teaspoon of salt. Gradually add the water and 1 tablespoon of olive oil, stirring until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for about 5 to 8 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes.

While the dough rests, place the boiled potatoes in a medium bowl and mash them until smooth. Stir in the chopped leeks, fresh cilantro, ground coriander, salt, and black pepper until well combined.

Divide the rested dough into 4 equal portions and roll each into a smooth ball. On a floured surface, roll one ball out into a thin circle about 8 inches in diameter.

Spread about 1/2 cup of the potato mixture over one half of the dough circle, leaving a 1/2-inch border around the edge. Fold the empty half over the filling to create a half-moon shape, then press the edges firmly to seal.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the bolani for 3 to 4 minutes per side until the crust is crispy and deep golden brown. Repeat with the remaining dough balls.

Cut the hot bolani into wedges and serve immediately while still warm and crispy. Pair them with a cool garlic yogurt sauce or a spicy green chutney for the ultimate dipping experience.