Bolani - Afghanistan

Bolani, a delicious Afghan stuffed flatbread, is a culinary delight that tantalizes the taste buds with its flavorful fillings and perfectly crispy exterior. This delectable dish is typically prepared by rolling out a thin layer of dough, which is then filled with an assortment of vegetables such as potatoes, spinach, or leeks, and fragrant spices like cumin, coriander, and turmeric. Once filled, the dough is folded over and cooked until golden brown, resulting in a satisfying combination of textures and flavors. Bolani is often served as an appetizer or a light snack, accompanied by a refreshing yogurt dip or chutney. Each bite offers a burst of savory goodness, making Bolani an absolute must-try for those seeking a taste of Afghan cuisine.

Servings: 6

Author: Chef Connie

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Afghanistan Bolani

Prep time: 15 MinCook time: 15 MinInactive time: 30 MinTotal time: 1 Hour

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Ingredients

• 3 cups flour
• 2 tsp salt, divided
• 2 tbsp vegetable oil
• 1 cup warm water
• 1 lbs potatoes
• 1 cup green onions, chopped
• 1 cup parsley, chopped
• 1 tsp sumac
• 1 tsp red chili flakes
• 2 tbsp olive oil
• ½ tsp black pepper

Instructions

1. To prepare the potatoes, first wash them properly. Then, use a fork to make a few holes in them. Put the potatoes on a plate that is safe for the microwave and cook them on high for 10 minutes.
2. When the potatoes are soft, let them cool, and then peel them. Put the cooked potatoes in a mixing bowl.
3. To enhance the taste of potatoes, mix in 1 teaspoon of salt, along with a blend of black pepper, sumac, chili flakes, olive oil, parsley, and green onions. Stir and mash everything together until well mixed.
4. Combine flour, 1 more teaspoon of salt, warm water, and a hint of olive oil in a different bowl. Mix them until they create a smooth and a bit sticky ball of dough. Let the dough rest for approximately 30 minutes.
5. Divide the dough into six even pieces. Shape each piece into a circular shape, about 1/4-inch thick, like a tortilla.
6. Spread the potato filling in the center of each dough circle, making sure to leave a small border around the edges.
7. To seal the bolani, dampen the dough edges with a little water. Then, fold it over the potato filling, making a half-moon. Press the edges together firmly to seal the bolani.
8. In a deep skillet, heat around 1 inch of vegetable oil.
9. Cook each bolani for 2-3 minutes on each side until they are fully cooked and turn a nice light brown color.

https://interdatenight.com/free-recipes/bolani-afganistan

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