Afghani Bolani Kadoo & Bolani Potato with Yogurt Dip
This Marathon was planned well ahead and some of us, even finished cooking, drafting and scheduling posts also. But, i m one of those who lung out at the last minute, juggling 10 things all at one time. Phew!!! am i tensed? yes super-tensed, but loving it, its kind of adrenaline-rush for me!!! 🙂
Coming to today's Cuisine we start with A and i chose to cook from Afghanistan. Why Afghan?
Well, it is our Neighboring country and secondly i wanted to try out the vegetarian meal options available in these countries, where we think only chicken and mutton dominate.
According to Wiki: The varied climate of Afghanistan allows for an abundance of crops throughout the seasons. Fresh yogurt, coriander, garlic, onions, spring onion, tomatoes, potatoes and fruit are widely available in all parts of Afghanistan, and are used in preparing foods. Fruits and vegetables, fresh and dried, form an important part of the Afghan diet, especially in the rural areas. Afghanistan produces a variety of fruits, notably grapes, pomegranates, apricots, berries and plums.
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. It can be served with plain yogurt or mint yogurt.
I was planning to make with fenugreek(subzi shaftal), but couldn't get a fresh bunch of it. So decided to make Potatoes & Pumpkin. We loved both the stuffing. Kiddos preferred Aloo, my elder one even asked it for his lunch box,
Source : Ziba Kitchen
Ingredients
- Take flour, salt in a large bowl and mix together.
- Add water to this and slowly start kneading to make the dough. Add oil finally to get a smooth and soft dough.
- Keep it covered until use.
- Peel, chop and cook the Potatoes soft. i used Microwave Auto-cook menu to cook the potatoes. Let it cool, drain the excess water.
- Mash the potatoes, add the rest of ingredients to it. Mix well and set aside until use.
Method
Making Bolani
- Divide the dough into 6-7 pieces. Flour the surface well and roll out the dough round and thin.
- Place 1-2 tablespoon of stuffing on to one half of the rolled roti and fold over the other half on it. Press it lightly and seal the edge. Use a fork to make crimp design on the edges.
- Heat a pan with ¼ cup of oil, when it is hot enough, gently slide down the bolani slowly and pan fry on both the sides until done.
- Serve it warm along with Yogurt-mint dip.
Method
Hope you love what i served from Afgan today, see you all tomorrow with B...
Notes (updated on 2nd September 2014)
- Bolani freezes well. Freeze it uncooked. I tried and froze 2 pieces of Potato bolani and 2 pieces of pumpkin bolani.
- I tried using All Purpose flour and also Wheat flour for this recipe. Both turned out well. Even Multi-grain flour tastes good.
- The amount of spice and variety in the filling is one's own choice. So, go ahead, experiment.
- Bolani can also be cooked on tava, just like our paratha. If calorie conscious, try cooking tava with less oil.
I seriously missed out checking out this country! I would've loved doing this recipe..:)
Afghanistan is the star of the Day!!..well the Bolani is quite like our Aaloo paratha, just that the folding is different..right?..but I love the way you have put those incisions, makes it look so pretty.
dunno y the earlier comment didnt go thru :-))
anyways, brilliant start to the BM Priya ! a fanstastic job on the Bolani !! and I like the twist in the design..
Baloni looks a lot like aloo paratha with a fold. Delicious! Awesome start to the bm.
All the Afghani food and I want to run into the kitchen! Live your Bolani and I'm not surprised the Kudo wanted out for his lunch box! Live the clicks and the way you've used the teacup for the dip! The props are gonna feature in a lot of my pics too this month 🙂
Great start Priya! Like both the fillings you have used. Bolani has browned so well. Very appetizing.
They look so pretty Priya and am sure they tasted great too:). And as Vaishali said, Afgani dishes are the stars of the day!!!
Good one, Priya. Loved both the fillings. I should try the pumpkin filling. Sounds very interesting.
Afgani bolani looks tempting with that filling . Awesome preparations dear...
these look so good - love the pumpkin filling especially
Bolani makes me hungry, looks very crispy and beautifully browned..want to give a try very soon.
These became one on my list of to do dishes after seeing many of you posting it. A yummy and filling bolani.
Bolani looks too good, so much like our own aloo paratha. Love the flavors in pumpkin bolani too.
Afghan is thstar country today .. bolani looks fantastic priya you have done it all perfect , with a tempting dip 🙂 I wud love to finish them now 🙂 Pumkin filling sounds very interesting 🙂
super tempting...
something similar to aloo parathas...liked the minty dip
So many Afghani recipes for the day I like the stuffing and minty dip perfect combo.
Yummy dish.. The shape looks similar like mexican empanadas. yum.
Looks so cute. Love the way you have done two fillings. Bolani sounds so much like our stuffed parathas..
Same pinch Priya!! I love your use pf pumpkin in the bolani must have tasted awesome.