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
1. Whole wheat flour - 2 cups
2. Oil - 1 teaspoon
3. Water at room temperature for kneading
4. Salt to taste
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
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.
Linking this recipe to "International Food Challenge", an event started by Sara and this month's host being Pavani of "Cook's Hideout".
G'day Looks great! Congrats on completing November's IFC challenge too! Pinned Shared!ReplyDelete
Cheers! Joanne @ What's On The List