Afghani Bolani

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For the first time in my blogging life, I am starting with a month long Blogging where I would be blogging for 26 days in Sept Month ( a break of 1 day after 6-7 days ) . Pretty excited and bit nervous, as till date I have not made half of the recipes and just started composing my post now. But I will do it.

As part of this challenge , I had 3 options to choose from
1. A to Z Indian Flatbread (excluding Dosa, crepes, pancakes)
2. A to Z International Flatbreads (can include 1 Indian flatbread)
3. A to Z Indian Breads (includes Dosas, crepes, pancakes)

I choose – A to Z International flatbreads and as per the challenge the dishes have to be in the order of A to Z, i.e. the recipe name should start with the alphabet, and can contain only one Indian Flatbread. It is also challenging for me because not only the dishes have to be in a alphabetical order but as per the rules use of country names or adjectives as prefix should be very limited.

Also I took up a mini challenge on to myself as all the flatbreads, I was browsing through were using All purpose flour and I wanted to limit that. I did not want to replace with whole wheat everywhere as that would not be traditional, so was looking for recipes which use alternate flours. Then the other difficulty was of ingredients. Some ingredients were simply not available, or even for making them, I was not able to get the raw ingredients. So have used suitable alternatives at times.

But I would say this is a fun and a very good learning series. I made such interesting varieties of flatbreads which I was completely unaware of. When I showed some pictures to my sister, she was like which dishes are you making , am even not able to spell some of them 🙂

That brings me to the recipe starting the letter A. I have made Afghani Bolani – a vegan, unleavened, stuffed flatbread. It can have a sweet or a savory filling. Typical fillings are of spinach, lentils or potato and scallion. This are generally served as a street food or as an appetizer in parties. I made the dish using potato , scallion and a bit of parsley, along with parsley yogurt dip. I was very doubtful if this dish would be enjoyed by my family as we are not too fond of onion . But to my surprise this was finished in no time.

Bolani’s are easy to cook and assemble. The only thing to remember is to cook them on slow to medium heat as it needs to be cooked thoroughly. I have referred this recipe with some minor changes.

So what are you waiting for, grab your aprons and get doing.

Afghani Bolani

A vegan, unleavened, stuffed flatbread which can have a sweet or a savory filling

4.86 from 14 votes

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Course: Main Course

Cuisine: International

Prep Time: 10 minutes

Cook Time: 30 minutes

Resting Time: 20 minutes

Total Time: 1 hour

Servings: 3 people

Author: Renu Agrawal-Dongre

Ingredients

Dough:

• 2 cups All Purpose Flour/Maida/Plain Flour
• 1/2 teaspoon salt (As per taste)
• 1 tablespoons oil
• 3/4-1 cup water (As required)

Filling:

• 3-4 Medium size potatoes
• 1 Scallion/Green Onion Bunch
• 1 tbsp chopped Parsley
• 1 tsp green pepper chopped
• 1/2 tsp Freshly ground black pepper
• 1/2 tsp salt (As per taste)
• 1 tablespoons Oil
• Oil for shallow frying

Instructions

To form the Dough:

• Combine the flour, salt and oil in a bowl and give a quick mix. Add water and knead it to a semi stiff but soft dough. Knead well.
  
• Cover and let it rest on the counter for 15-20 minutes.

For the filling:

• Wash and boil the potatoes in pressure cooker or alternatively in a large pot or microwave them for 10 minutes. If microwaving, be sure to prick them. 
• Once done, let them cool, remove the skin and mash them. 
• In a pan or a skillet add oil.
• Add green pepper and green onion and saute for a minute.
• Add the parsley, salt and pepper, add the potatoes and mix everything.
  

To form the bolani:

• Divide the dough into equal size pieces and roll them to form balls. 
• Roll out a ball of dough on a lightly floured surface to a 5-6 inch circle.
• Put a portion of filling on the top half of the circle, leaving a half inch border around the edges.
• Apply a bit of water on the edges and fold the bottom half up over the top half and seal the edges.
• Repeat with the remaining balls of dough.
  
• Shallow fry them with a bit of oil on slow to medium heat.
• Serve hot with some yogurt dip.

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Day 1- International Flat Breads – Letter A

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