Skip to main content

Bolani- Afghan Stuffed Flatbread

 INGREDIENTS:

  1. Potatoes 2 large (peeled and cut into 1 cm. cubes)
  2. Spinach (washed and chopped) 1 cup
  3. Green Chilis 1 minced
  4. Cumin Seeds 1 tsp (roasted and ground)
  5. Turmeric Powder 1 tsp
  6. Black Pepper Powder 1/2 tsp
  7. Red Chili Flakes 1/2 tsp
  8. Salt as required
  9. All-Purpose Flour 3 cups
  10. Baking Powder 1 tsp
  11. Oil 1/2 cup
  12. Water 3/4 th cup


METHOD:

Serving Size: 5-6

Boil the potatoes until they are tender. Drain them and transfer to a large bowl.

In another bowl combine the flour, salt, baking powder and oil.

Gradually add water and knead until you get 
a soft and pliable dough. Cover and let it rest for 30 minutes.

Heat 1 tbsp oil in a frying pan and add spinach. Add salt and cook until the spinach is wilted. (approx. 4-5 minutes)

Mash the potatoes roughly with some texture still left to them. Add the spinach, green chilis, salt, turmeric powder, cumin powder, black pepper powder and red chili flakes to the mashed potatoes.

Make 8 equal size balls out of the dough. Roll
each ball into a thin circle. Place the filling on half of the circle and fold the other half over the filling to create a half-moon shape. Pinch the edges with your fingers to fully seal the bolani.

Heat a bit of oil in a skillet over medium high heat. Add the bolani and cook for 2-3 minutes. Brush some oil on top of the bolani.

When the bottom is golden flip and let it cook until golden on the other side. Transfer to a cooling rack. Repeat with the rest of the dough.

Serve with green chutney or garlic yogurt or enjoy as a snack with a cup of tea.

NOTE:
Afghan Bolani is a versatile dish. It is usually filled with a mix of potatoes, cilantro or coriander, spinach, red or green peppers. But it can also be filled with pumpkin, red lentils or chives.










 






Labels:

Comments

Post a Comment

Popular posts from this blog

Creamy Grilled Chicken Breast

  INGREDIENTS: Boneless Skinless Chicken Breasts 4 pieces Butter 3tbsp Oil 1tbsp Onion 1 medium finely chopped Oregano  Garlic 1tbsp Minced Water 1 cup Cream 1 cup Salt and Pepper as per taste METHOD: Serving Size 4 Season the chicken breasts with salt and pepper. Heat a large skillet to a medium high heat. Add one tablespoon of butter and oil. Once the butter has melted add the chicken breasts. Sear for about 3-4 minutes until golden brown. Flip and sear for another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate. Add the remaining butter and oil to the pan. Add the minced garlic and toast them until light brown. Add the finely chopped onions and sauté them until translucent.  Lower the flame and pour in the cream. Gradually bring the temperature to medium and allow the cream to simmer gently for 3 minutes. Add the seared chicken into the sauce. Sprinkle oregano. Taste and adjust the seasoning. Cook for another 5 minutes flipping the chicken once so all t
Post a Comment
Read more

Shakshuka

  INGREDIENTS: Tomatoes 4 large  Onion 1 diced Bell Pepper 1 deseeded and diced  Garlic Cloves 4-5 finely chopped Paprika powder 2 tsp Cumin 1 tsp Eggs 5 large Cheese grated 4-5 tbsp Salt as per taste Black Pepper powder 1/2 tsp Coriander leaves 1 small bunch chopped Oil 2 tbsp METHOD: Serving Size: 4-5 Make puree of the tomatoes and keep aside. Heat oil in a large sauté pan on medium heat. Add chopped bell peppers and onion and cook for 5 minutes or until the onions turn translucent. Add garlic and spices and cook for 1 more minute. Pour the tomato puree into the pan. Season with salt and black pepper and bring the sauce to a simmer. With the help of a spoon make small pockets in the sauce and crack the eggs into each pocket.  Cook the eggs for 5-7 minutes or until the eggs are done to your liking. Sprinkle grated cheese on top.
Post a Comment
Read more

Vegetable Pancake

  INGREDIENTS: Potatoes 2 large grated Capsicum 1 finely chopped Carrots 2 large grated Onion 1 medium diced Eggs 2 beaten All-purpose flour 3tbsp Salt as per taste Black pepper powder 1/4th tsp Milk 3-4 tbsp (if required) Vegetable oil 3 tbsp METHOD: Serving Size: 4-5  Wash the grated potatoes and carrots and press well in paper towel to remove any excess moisture. Wash the chopped capsicum and keep aside. Combine potatoes, capsicum, carrots, onion, eggs, flour, salt and pepper in a large bowl. Add little milk if the consistency of the batter is too thick. Heat oil in a non-stick skillet over medium heat. Drop the vegetable mixture into the skillet. Flatten slightly and cook on both sides until golden brown. Using slotted spatula transfer the pancake to paper towel lined tray to remove excess oil. Serve vegetable pancake with a dollop of herbed cream cheese or simply any sauce of your choice.  
Post a Comment
Read more