Bolani originates from Afghanistan and is often served in special occasions to special guests. Since it takes a while to make each bolani individually, often times families gather in the kitchen to eat it hot straight out of the frying pan. You can make the filling with almost anything from leeks to ground beef to potatoes. Since food has been my avenue to explore different cultures and people, this is my tribute to the people of Afghanistan!
- All Purpose Flour (2 cups)
- Potatoes (4-5 medium sized)
- Greek Yogurt (Plain)
- Garlic (3-4 cloves, grated)
- Cilantro (1 bunch, chopped)
- Green chilies (2-3 chilis, chopped)
- Coriander powder (1 tablespoon)
- Black Pepper (to taste)
- Salt (to taste)
Directions for making the dough:
- Mix wheat flour, salt and water and knead it to get a dough. Rest the dough while we make the filling.
- Let the dough sit for at least half an hour. Then divide the dough into small balls and let it sit covered for another 10 minutes.
Directions for the bolani fillings:
- Boil potatoes until they are cooked all the way through.
- Smash the boiled potatoes in a bowl, add salt, black pepper, coriander powder, grated garlic, green chilis, and chopped cilantro. Mix all ingredients well.
- Once the filling is ready, take the dough and spread it out either using hand or a rolling pin. Take two full spoons of the potato filling and place and spread on one half of the dough. Fold in the other half of the dough and pinch the edges closing the two halves. Make sure the there are no air gaps. You can use the tip of a fork to press down the edges giving you a nice design.
- Using the rolling pin or hand, you can flatten out the bolani further to make it thinner and longer.
- Use a frying pan and heat a spoonful of oil. Slowly place the bolani in the frying pan and fry it in low heat. Once it has turned golden color, then you can flip it. Add more oil if needed.
Directions for yogurt sauce:
- Take 2-3 spoonful of plain Greek yogurt and add salt, grated garlic, and a tablespoon of water. Mix all ingredients until the sauce is runny and creamy.