bolani

healthy and delicious school sandwich

prep: 50'
cook: 20'
8 pieces

Bolani is a stuffed dough from Afghanistan's cuisine. It is usually filled with a mix of mashed potatoes, coriander and green paprikas and green onions. This delicious and humble food is usually served with a green chutney.

ingredients for the dough

  • 1 cup (240 mL) lukewarm water
  • 1½ Tbsp (20 mL) vegetable oil
  • 1½ tsp (10 g) salt
  • ½ tsp active yeast
  • 3 cups + 1 Tbsp (450 g) bread flour


ingredients for the filling

  • 2 large potatoes
  • 1 cup (50 g) sliced green/spring onion
  • 1 cup (16 g) fresh coriander, finely chopped
  • 1 green paprikas, chopped finely
  • 1 tsp (5 g) salt
  • ½ tsp ground turmeric>
  • ½ tsp ground black pepper
  • 2½ tsp (45 mL) vegetable oil, for frying

preparation for the dough

  • to a large bowl mix all the ingredients at the same time
  • mix everything with a spoon then use your hands to knead the dough for a few minutes until the dough is formed
  • feel free to add a little more flour if the dough is too sticky to shape
  • cover the bowl with a kitchen towel and let it rest for 30 minutes at room temperature while you prepare the filling


preparation for the filling

  • boil the potatoes until they are soft and cooked through, peel and then mash with the back of a fork
  • to that add the chopped green onion, coriander, green paprikas, salt, turmeric, and black pepper
  • combine everything together and set aside


assemble

  • divide the dough into 8 pieces and roll each piece into a ball
  • sprinkle some flour on your working surface and roll out each ball into a thin circle
  • spread some of the potato filling over half of the dough leaving the edge a one centimeter border
  • bring the empty part of the dough and tighten the edges with the back of a fork shaping a half-moon dough
  • add some oil to a large frying pan and once the oil is hot, gently fry the bolani, cooking it for 2 - 3 minutes on each side or until the bottom is golden
  • cut the bolani in triangles and serve with green chutney

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