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Bolani - Afghan Stuffed Flatbread

 INGREDIENTS:

  1. Potatoes 2 large (peeled and cut into 1 cm. cubes)
  2. Spinach (washed and chopped) 1 cup
  3. Green Chilis 1 minced
  4. Cumin Seeds 1 tsp (roasted and ground)
  5. Turmeric Powder 1 tsp
  6. Black Pepper Powder 1/2 tsp
  7. Red Chili Flakes 1/2 tsp
  8. Salt as required
  9. All-Purpose Flour 3 cups
  10. Baking Powder 1 tsp
  11. Oil 1/2 cup
  12. Water 3/4 th cup

METHOD:

Serving Size: 5-6

Boil the potatoes until they are tender. Drain them and transfer to a large bowl.

In another bowl combine the flour, salt, baking powder and oil.

Gradually add water and knead until you get 
a soft and pliable dough. Cover and let it rest for 30 minutes.

Heat 1 tbsp oil in a frying pan and add spinach. Add salt and cook until the spinach is wilted. (approx. 4-5 minutes)

Mash the potatoes roughly with some texture still left to them. Add the spinach, green chilis, salt, turmeric powder, cumin powder, black pepper powder and red chili flakes to the mashed potatoes.

Make 8 equal size balls out of the dough. Roll
each ball into a thin circle. Place the filling on half of the circle and fold the other half over the filling to create a half-moon shape. Pinch the edges with your fingers to fully seal the bolani.

Heat a bit of oil in a skillet over medium high heat. Add the bolani and cook for 2-3 minutes. Brush some oil on top of the bolani.

When the bottom is golden flip and let it cook until golden on the other side. Transfer to a cooling rack. Repeat with the rest of the dough.

Serve with green chutney or garlic yogurt or enjoy as a snack with a cup of tea.

NOTE:
Afghan Bolani is a versatile dish. It is usually filled with a mix of potatoes, cilantro or coriander, spinach, red or green peppers. But it can also be filled with pumpkin, red lentils or chives.





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