Delicate bread filled with tasty fillings and fried is always good, but this afghani bolani recipe with potatoes and green onions is the ultimate. A homemade filling that is unbelievably easy to make is the perfect light and comforting addition to simple homemade fry bread. This will soon become a family favorite and is sure to make your mouth water every time it is cooking.
You've probably had some sort of simple dough filled with savory bits before. Perhaps a pierogi, a simple dumpling, or even a calzone. Every region of the world has great versions of the same concept. Homemade dough stuffed full of deliciousness and steamed or fried never fails to impress. This traditional choice is one you are sure to fall in love with making and serving. This simple flatbread is stuffed full of yumminess and served most often for special occasions, but we love it every single day of the year.
Bolani, sometimes called periki, is simply a stuffed flatbread originating in Afghanistan. Most often this is fried, but occasionally baked, and stuffed with vegetables, potatoes, or even minced meat. It's a great choice to serve as a starter, but depending on your preferences could be an entire meal by itself. In traditional recipes, it would be served with plain yogurt or mint yogurt sauce.
Afghan Bolani Recipe
A similar dish that might also appeal is this tasty Indian stuffed potato paratha. It's a great choice with a similar style but different flavors that are super yummy.
Yes! You can definitely add whatever you want inside bolani. Potatoes, scallions, leeks, and sweet potatoes with a variety of spices are commonly used for stuffing. While you won't find a lot of traditional options that are filled with cheese, you may find minced meat options. Usually focused on traditional Afghani flavors and spices, this is something versatile that is unique to each family and restaurant. Below are some options you might find inside bolani at a restaurant.
When frying this, I would usually just reach for vegetable oil. Some prefer peanut oil, and some will use canola oil. While frying in olive oil can be done, it tends to smoke and burn far too easily. So, I recommend basic vegetable oil or preferred frying oil for this recipe.
Afghan Potato And Scallion Bread
It is best with some simple dipping sauce. In our house, the kids will reach for Ranch dressing, but traditionally plain yogurt or a mint sauce would be served. A squeeze of lemon, some garlic, black pepper, and plain yogurt are easy to whip up and serve for dipping. You could also use sour cream or Greek yogurt with this if you prefer.
What you dip the bolani into will also depend a bit upon what is stuffed in the interior. With simple things like potatoes and vegetables, the creamy sauce is ideal. For meats, you may not find a need for a dip or could want something more complementary to the spices used.
Sumac spice is not commonly used in American cooking. It can, however, be found in most ethnic cuisine sections or in Asian or Middle Eastern stores where there is a larger spice variety on hand. If you cannot locate this in your local stores, you can simply use lemon pepper seasoning in place. The bright citrus flavor of the sumac is best duplicated with lemon or even a bit of apple cider vinegar. However, when using these, you will cut back by half as the sumac flavor is much more subtle than substitutes.
Recipes For Ramadan: Farukh Tahery's Bolani (afghan Stuffed Flatbread)
Wash potatoes, poke a few holes into them with a fork, then place on a microwave-safe plate and cook in the microwave on high for 10 minutes.
Spread a small amount of water around the edges of the dough, then pull over the empty half creating a half-moon-shaped bolani.
If you love trying delicious new flavors, then the recipes below are a great place to begin. You'll find amazing herbs, spices, and flavor profiles that are sure to please your tastebuds. Whether you are new to the kitchen or have years of experience, it's fun to experiment with new things and the recipes below are a great beginning.Bolani are delicious hand-rolled yeasted flatbreads from Afghanistan. They are usually made with various filling, then pan-fried until golden brown and crisp. This potato bolani recipe uses mashed potato as the filling.
Sweet Potato Bread Loaf
Here I have a delicious hand rolled yeasted flatbreads from Afghanistan. Bolani aka bulani or boulanee is a stuffed Afghani bread. The stuffing varies, but here I am sharing potato bolani aka kachaloo bolani recipe. Check out the 'Expert Tips' section for various filling ideas.
These pan-fried bolani bread are crisp on the outside and soft inside. Enjoy them hot, straight off the tawa. Tear off strips and dip them into a spicy relish like a chutney or plain yogurt or raita. Afghans also love to eat this savory treat with a cup of sweet tea.
Traditionally, bolani dough uses all-purpose flour. But I usually add some whole-wheat flour to add some fiber. The dough needs to rise for a little bit, so plan the recipe accordingly.
Do I Need To Serve This With A Dipping Sauce?
The potato filling is spicy and flavorful with the addition of onions, chili powder, ground coriander and garlic powder. Do try this easy Afghan bolani recipe and I'm sure you will love it.
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
In a large mixing bowl, combine flour, yeast, salt and mix to incorporate. Make a well in the center of the flour and add oil and ¾ cup of water. Mix with your hands in a circular motion to distribute evenly. While continuously mixing, slowly add more water and knead the dough to form a soft pliable dough.
Afghan Potato Salad
Shape the dough into a ball, place in a lightly oiled bowl. Cover with a towel or plate and set aside for about 40~45 minutes or until doubled in volume.
Divide the dough into 8 equal size pieces. Shape each into a small ball. Place them on a parchment lined baking sheet, cover with a towel and set aside to rest for 10~15 minutes.
In a medium size bowl, combine boiled & mashed potato, onion, ground coriander, garlic powder, red chili powder, salt, pepper and cilantro. Mix well and set aside.
Bolani Or Periki
On a lightly floured surface, roll out one dough ball into a 8 round circle. Add about ¼ cup of potato filling on one half of the circle and spread it into a even layer to cover half, leaving about ½ border. Fold the other half over the filling to form a semicircle and press the edges to seal. Repeat with the remaining dough and filling.
Heat about 2 teaspoons of oil in a heavy-bottom sauté pan or tawa. Carefully lift the bolani and place in the pan. Cook, turning once or until golden brown and crisp on both sides. Repeat with the remaining bolani flatbread.
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Bolani Katchalu (patato Filled Turnovers)
Serving: 1 Bolani | Calories: 430 kcal | Carbohydrates: 72 g | Protein: 10 g | Fat: 11 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.04 g | Sodium: 18 mg | Potassium: 707 mg | Fiber: 6 g | Sugar: 2 g | Vitamin A: 84 IU | Vitamin C: 29 mg | Calcium: 35 mg | Iron: 4 mg
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