Afghani Bolani
A vegan, unleavened, stuffed flatbread which can have a sweet or a savory filling
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Servings: 3 people
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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