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
To make 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.
To make 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.
To 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.
