Bolani (Afghan) Recipe
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For the Filling |
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Ingredients: |
Ingredients: 2 medium potatoes
½ cup chopped cilantro
½ cup chopped scallions (white and green parts)
2 tbsp olive oil
1 ½ tsp salt
1 tsp ground black pepper
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Directions: |
Directions:1) Scrub potatoes clean, place in a pot, cover by 2 inches with cold water, add a good pinch of salt, and bring to a boil over high heat. (OR just microwave) ;)
2) Once potatoes are done, drain them and let sit for 5-10 minutes
3) Peel and quarter the potatoes. Mash with 2 tbs olive oil, salt, and pepper. Try to get this as smooth as possible, but keep in mind having some lumps is okay.
4) Add in cilantro and scallions. Continue mashing to combine. |
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For the Dough |
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Ingredients: |
Ingredients: 3 ½ cup flour
1 cup water room temp
1 tsp salt
1 tsp olive oil
FOR FRYING
¼ cup olive oil
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Directions: |
Directions:1) Mix flour and salt together. Gradually (while mixing) add in water and oil until dough forms a ball. If the dough is too dry, add more water one tablespoon at a time.
2) Knead dough for 10 minutes
3) Place dough in lightly oiled bowl, cover with a cloth, and let rest for one hour.
ONCE DOUGH IS READY:
4) Take a portion of the dough (about a size of a small apple) and roll it into a smooth ball
5) Spread some flour onto your surface, and roll the ball with a rolling pin. The dough should be as thin as a tortilla and have a 10-12 inch diameter. The thinner the better!
6) Spread a little more than ¼ cup of the filling on one half of the dough, leaving about ¼ inch border around the rim
7) Fold the dough in half over the filling and press to seal. If necessary, continue pressing and flattening the bolani to remove any excess air inside the pocket.
8) Heat ¼ cup olive oil in a pan. The oil should be hot enough that the bolani sizzles when placed in the pan. Brown the bolani, two at a time, until golden and crispy on both sides. This will only take a couple minutes on each side.
9) Place cooked bolani on a paper towel or plate as they finish. Add more oil to your pan as need while you cook the rest
10) Serve warm with a simple yogurt sauce |
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