Afghani Bolani/ Boulanee e Katchaloo - A Stuffed Flat bread from Afghanistan

Bolani is a vegan flat-bread from Afghanistan baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. Bolani originates strictly from Afghanistan. It is vegan and very low-calorie. It is usually served as an appetizer, side-dish, or main dish.

Afghanistan being geographically located on the historically important trade route called the Silk Route/ Silk Road meant that Afghani cuisine shows influence of other presences on that trade route including Iran, Pakistan, India, Tajikistan, Uzbekistan, Turkmenistan and China.

The Bolani is unique and is a  street food, but,  also served  as an appetizer or as a side dish at special events and parties.

The Bolani is more or less like our flat bread called paratha, and the Boulanee e Katchaloo in particular is similar to our Stuffed Aloo Paratha.  Our parathas are usually round in shape because the outer covering is of whole wheat with the filling inside, then it is rolled out and  pan-fried.  Whereas the Bolani is shaped like a turnover by folding the dough over the filling into a half-moon shape and is pan fried.

Bolani (Makes 8)

Ingredients

For the Dough :
2 Cups all-purpose flour
1/2 Cup Warm Water
1/2 Teaspoon Salt
2 Teaspoons Olive oil

For the Filling :
6 Medium Potatoes
1/2 Cup Coriander - chopped
1/2 Cup Scallions (white and green parts) - chopped

2 Tablespoons Coriander - finely chopped
2 Tablespoons Olive oil
1 ½ Teaspoon Salt
1 Teaspoon Ground Black pepper

For frying:
Olive oil as required

Method
First we need to make the dough. Mix together salt and flour in a bowl.

Stir as you gradually add in water and oil.

Once the dough forms a ball, remove from bowl and knead for 10 minutes.

Place kneaded dough in a lightly oiled bowl, cover with a towel, and let rest for one hour.

Scrub the potatoes and boil them in pressure cooker on high flame for 3 whistles.  Add water enough to cover the potatoes.

In the meantime, go ahead and mix together your yogurt sauce!

Once they are cool peel and mash the potatoes with 2 tbsp olive oil, salt, and pepper. Try to get this as smooth as possible, but some lumps are ok. Add in finely chopped coriander and scallions, mash thoroughly to combine.

Lightly flour a flat surface to roll out your dough.

Take a ball of dough, roughly the size of a small apple, and roll. 

The dough should form a tortilla shape: very thin and about 10-12 inches in diameter. Place a little more than 1/4 cup of your mashed potato filling on the rolled dough. Spread over one half.

Fold over the dough. Flatten the bolani, removing any excess air that may be trapped. Press down the sides to seal the bolani. It should look like this! Beau... ti ... ful .....

Fry the bolani two at a time in a large pan with 1/4 cup olive oil. The oil should be hot enough that the bolani sizzles when you place it in the pan. It takes just a couple minutes for each side to get golden and crispy.

Place finished bolani on a plate or paper towel, and continue cooking the rest. Add more oil as needed. These are best served warm. Serve with Yogurt sauce

Ingredients
Yogurt Sauce
1 Cup Thick yogurt
1 Garlic clove - minced
1 Teaspoon Dried dill
1/2 Teaspoon Salt

Method:
Strain the yogurt through cheesecloth for a 10 minutes, so that what you’re left is a thick and creamy residue.

Mix the yogurt and the garlic in a bowl. Do not beat. Cover and refrigerate till required.

Just before serving, stir in the salt and half the dill. Garnish with the remaining dill and serve.

Bolani with cooled yogurt sauce so soothing and satisfying, I made this for dinner.

This is my entry for the BM #50, theme International Flatbread Week 2 day 2. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels :  Blogging Marathon, Breads, Chutneys & Dips, Continental Cuisine