Afghani Bolani ~ Flat Bread

For this month’s International Food Challenge, Pavani challenged us with some delicious Afghani food. I could not decide what to cook as all the recipes she suggest were mouth watering. I finally chose to do bolani, a stuffed flat bread. Bread is stuffed with mashed potato filling and shallow fried in oil. We totally loved it.

Potato stuffed flat bread, potato stuffed Afghani bread, Afghani Cuisine, Afghani food

I made it for dinner and wanted to try some night food photography. I failed miserably. Since I could not make it again, I am posting the pictures I took that night.

Source: here
Total Time: 1 hour 45 minutes (of which 1 hour is to rest the dough)
Preparation: 1 hour 15 minutes (includes resting time of the dough)
Cooking Time: 25 – 30 minutes (includes time to cook potatoes)
Yields: 4

Ingredients:
Dough –

  • 1 ¾ cup All-Purpose Flour
  • ½ – 2/3 cup Water at room temperature
  • ½ tsp. Salt
  • ½ tsp. Olive Oil

Filling –

  • 2 small – medium Potatoes (yields about 1 cup after cooking and mashing)
  • 1/3 – ½ cup Cilantro chopped
  • 1/3 – ½ cup Scallions ~ Green Onions chopped
  • 1 – 2 tbsp. Olive Oil
  • ¾ – 1 tsp. Salt
  • ½ tsp. black Pepper Powder

For Frying –

  • 1/8 – ¼ cup Oil for frying

Preparation:

  • Dough – Mix flour and salt together.
  • Add oil to the flour and mix. Gradually add water to flour and knead the flour. If the dough is too dry, add more water, 1 tbsp. at a time.
  • Continue to knead the dough for about 10 minutes.
  • Lightly oil a bowl, place the dough in it, cover with a bowl and let it rest for one hour.
  • Filling – While the dough is resting, wash potatoes, place in a pot of water and boil until cooked. It takes about 20 minutes.
  • Once the potatoes are done, drain and fill it with cold water. Let the potatoes cool in cold water for about 5 -10 minutes.
  • Peel the potatoes, mash it with oil, salt and pepper. Potatoes should be smooth but a few tiny lumps here and there are ok.
  • Add chopped cilantro & scallions to mashed potatoes, and mash until well combined.
  • Bolani – Divide the dough into 4 equal balls and make a smooth ball.
  • Dust the rolling surface with some flour; roll each ball into a thin circle, as thin as a tortilla, about 10” – 12” in diameter. Thinner the circle, better it is.
  • Spread about ¼ cups or about ¼ of the potato filling on one half of the rolled out circle, leaving about ¼ – ½” boarder around the rim.
  • Fold the circle in half over the filling and press to seal the edges. If required, dampen the edges and seal. If necessary, press and flatten the bolani to remove any excess air in the pocket.
  • Repeat the same with the rest of the dough balls.
  • Heat oil in a pan to fry the bolani. Oil should be hot that the bolani when placed in the pan should sizzle. I fried one bolani at a time but if the pan is big enough, fry two at a time.
  • Place bolani in the pan and fry until golden & crisp on both sides, about 1 – 2 minutes on each side.
  • Remove and drain on paper towel.
  • Fry rest of the bolani and add more oil if needed.
  • Serve with yogurt sauce. I ate mine with plain yogurt and for Mr.U, I served it with some Afghani chicken curry.

Yogurt Sauce (I did not try it)

  • ½ cup Greek Yogurt
  • 1 tbsp. Water
  • ½ Garlic Clove, minced
  • ½ tsp. dried Dill
  • 1/8 tsp. Coriander
  • ¼ tsp. Salt

Preparation:

  • Mix together all the ingredients and serve with bolani.

This day in 2008: Egg Dum Biryani
This day in 2011: Spinach Ming Dal Fry and B&W Wednesday – Ridge Gourd Plant

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