Bolani with Potato Filling
An Afghanistan lunch. Ready in about 23 minutes. Difficulty: medium.
- 10 minPrep (about)
- 13 minCook (about)
- 23 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 1.2 lb all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
- 1 cup + 3 tbsp water
- 2.5 lb potatoes
- 2 ¼ oz green onions Shopping tip: Green onions (scallions).
Sauces & oils
- For frying vegetable oil
Spices & seasonings (2): salt, black pepper
- 1 ½ tbsp salt
- 1 ¼ tsp black pepper
How to make it
Steps in our own plain words.
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Put your flour plus teaspoon of salt in a mixing bowl.
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Adding as much water as is required.
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Mix to form a stiff dough.
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Place your dough on a clean work surface.
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Knead for about 5-10 minutes until shiny, smooth and the dough is elastic.
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Form the dough into a ball.
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Cover with a damp cloth.
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Put it to one side for at least half an hour.
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Peel and wash the potatoes.
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Boil them in salted water until soft.
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Drain off the water.
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Mash well.
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Add the black pepper, salt and spring onions.
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Divide the dough in 3 or 4 balls.
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Roll out every ball as possible on a lightly floured surface (your thickness should be no than 1.5mm - if your dough is too thick your Bolani will be tough).
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Take a round cutter of 13-6 inches.
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Cut as many rounds as possible.
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On every round spread 1-2 tablespoons of your mashed potato.
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Moisten the edges of the dough.
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Fold over and seal shut.
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Your Bolani should be spread out on lightly floured surface until ready to fry.
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Heat enough vegetable oil in frying-pan plus shallow fry one or two Bolani at time, browning on both sides.
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Make sure to keep your fried Bolani warm until all are finished.
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Serve straight away.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.