Bolani with Yoghurt Dip
Bolani are a kind of Afghan stuffed flatbread/samosa which can be served as an appetizer, side-dish, or main dish.
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| Ingredients For the dough
For the filling
For the dip
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Instructions
Prepare the dough
- Mix the dough ingredients in a large bowl. Add extra water 1 tsp at a time if required to achieve a soft dough.
- Knead the dough in the bowl for 1-2 minutes. Cover and leave to rest for 1 hour.
Prepare the filling
- Boil the potatoes in water until soft then drain.
- Add the oil to the potatoes and mash.
- Add the salt, pepper, coriander and spring onions. Mix well.
Prepare the dip
- Mix the dip ingredients together in a bowl. Er... that's it.
Make the bolani
- Divide the dough into 6 equal pieces.
- Flour a surface and roll a piece of dough out into a circle about 8" (20 cm) diameter.
- Place a couple of large spoonfuls of the filling on one side of the circle and spread it out, leaving about ½" (10 mm) gap from the edge.
- Fold the uncovered half over the filling and press the edges of the dough together firmly.
- Shallow fry the bolani in ¼" (5 mm) vegetable oil for 2-3 minutes each side (see Notes below).
- Remove to a plate with kitchen paper to drain.
- Serve warm with the yoghurt dip.
Titli's Tips
You can grill (broil) the bolani, cook them on a hot plate or bake them at 220°C/450°F for 8-10 minutes if you prefer.
Although this filling is delicious you can try other fillings too:
Pumpkin & Walnut
- Half a small pumpkin peeled and seeded (or use an acorn or butternut squash)
- 1 large onion, finely chopped
- ½ cup walnuts, ground fine
- 2-3 cloves garlic, finely chopped
- 1 tbs vegetable oil
- 1 tbs coriander seeds, crushed
- 1 tsp cayenne pepper
- 1 tsp black pepper
Cut the pumpkin into chunks and grate it into a bowl. Add the remaining ingredients and mix well.
Spinach
- 2 cups spinach, washed chopped
- 1 small onion, chopped
- 1 tbsp vegetable oil
- ½ tsp salt
- ½ tsp ground black pepper
Gently fry the onion in the oil until the onion becomes soft. Add the remaining ingredients and cook for a few minutes to wilt the spinach. Continue cooking to remove excess water.
Although this filling is delicious you can try other fillings too:
Pumpkin & Walnut
- Half a small pumpkin peeled and seeded (or use an acorn or butternut squash)
- 1 large onion, finely chopped
- ½ cup walnuts, ground fine
- 2-3 cloves garlic, finely chopped
- 1 tbs vegetable oil
- 1 tbs coriander seeds, crushed
- 1 tsp cayenne pepper
- 1 tsp black pepper
Cut the pumpkin into chunks and grate it into a bowl. Add the remaining ingredients and mix well.
Spinach
- 2 cups spinach, washed chopped
- 1 small onion, chopped
- 1 tbsp vegetable oil
- ½ tsp salt
- ½ tsp ground black pepper
Gently fry the onion in the oil until the onion becomes soft. Add the remaining ingredients and cook for a few minutes to wilt the spinach. Continue cooking to remove excess water.
Nutrition Facts
|
Amount Per Serving
% Daily Value
Calories 360
18%
Calories from Fat 71
Total Fat 7.9g
12%
Saturated Fat 5.1g
25%
Unsaturated Fat 0.5g
|
Amount Per Serving
% Daily Value
Total Carbohydrate 63.5g
21%
Dietary Fibre 3.6g
14%
Sugars 3.9g
Protein 9.8g
19%
Cholesterol 5.3mgs
1%
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