Monday, December 1, 2014

Afghani Bolani

Bolani is a flat bread originating from Afghanistan. These flat breads have vegetable filling and they are either fried or baked.

The original recipe uses all-purpose flour for the dough and they were shallow fried in oil. I modified a bit by using whole wheat flour and cooked on a skillet by drizzling little oil.

These bolanis are very similar to Stuffed Indian Parathas.

Recipe Source: Weaving Life

Serving: Makes 6

For dough:
1. Whole wheat flour - 2 cups
2. Oil - 1 teaspoon
3. Water at room temperature for kneading
4. Salt to taste

For filling:
1. Potatoes - 2 medium
2. Cilantro - 1/2 cup chopped
3. Scallions - 1/2 cup chopped
4. Olive oil - 2 tablespoon
5. Salt and pepper to taste

For cooking:
1. Oil - 3 teaspoon

1. For the dough, mix together flour, a teaspoon of oil and salt in a large mixing bowl.

2. Add water little by little and knead to form a soft dough. Rest the dough for atleast an hour.

3. Pressure cook peeled potatoes for upto 2 whistles. Mash the cooked potatoes.

4. For the filling, mix together mashed potatoes, cilantro, scallions, 2 tablespoon olive oil, salt and pepper.

5. To make bolani, take a small portion of dough and roll into thin circle(just like you make chapathi).

6. Take 1/4 cup filling and spread on one half of the circle leaving around 1/4 inch border at the edge for sealing.

7. Fold them in half and press to seal the edge.

8. Heat a skillet on medium flame and cook the bolani on both sides until you see nice brown spots. Drizzle around 1/2 teaspoon of oil while cooking.

Serve warm.

Linking this recipe to "International Food Challenge", an event started by Sara and this month's host being Pavani of "Cook's Hideout".

1 comment:

  1. G'day Looks great! Congrats on completing November's IFC challenge too! Pinned Shared!
    Cheers! Joanne @ What's On The List