For Day 3 Week 3 of BM #50, check out these delicious Bolanis, a typical Afghani flatbread.
While I was making these Bolanis at home, I was having a phone conversation with my sister, Jaya. When she came to know that I was making Bolanis, she was surprised and told me that they frequently get these from a local Afghani restaurant. How cool is that, right?
Apparently it is one of their favorite flatbreads and they often get them for dinner!
It is typically made with All Purpose Flour but I added a little whole wheat flour to make it slightly healthy :).
All Purpose Flour/Maida 1 cup
Whole Wheat Flour 1 cup
Salt as needed
Cooking Oil 1 tsp
Warm Water 1 cup (approx)
For The Filling -
Potatoes peeled, cubed 2 cups
Onions, finely chopped and sauteed 1/2 cup
Salt as needed
Black Pepper as needed
Crushed Red Pepper as needed (Optional - I used for the adults)
Coriander Leaves, finely chopped 2 Tbsp
Method Of Preparation -
In a mixing bowl, add the flours, salt, cooking oil and water to knead into a soft and pliable dough. Cover and set aside in a warm place for about an hour.
To Prepare the Filling -
Boil the cubed potatoes and mash them adding in salt, pepper and coriander leaves. Mix in the sauteed onions and set aside.
To Prepare Bolani -
Pinch equal portions of dough. (I got about 12 of them). Roll each of the portion into a flat circle.
On one half of the circle, fill a tablespoon of the filling and cover the other half making a semi circle. Pat it all over to make it evenly spread out. Seal the edges by pressing down with a fork. (See picture)
Heat a griddle / tawa and drizzle some oil and place the prepared semi circle filled with the potato mash. Cook on both sides until they turn golden brown.
Repeat for the remaining portions of the dough.
Serve with plain yogurt or raita as I did.
Preparation Time 45 min