Bolani Katchalu (Patato Filled Turnovers)2013-02-21
- Yield : 8
- Prep Time : 60m
- Cook Time : 40m
- Ready In : 1:40 h
Bolani is a traditional Afghani flatbread stuffed and baked with either spinach, pumpkin, red potato, or green lentil filling. Bolani is usually served warm and as a side-dish, appetizer, Hors d'œuvre, or even as a main dish. It is the perfect diet food because not only are they low in carbohydrates, calories, and fat, they are high in nutrition such as protein, fiber, and vitamins. Bolanis are also ideal for vegans or those looking for healthy alternatives to meat products.
- 3 ½ c all-purpose flour
- 1 c water room temperature
- 1 tsp salt
- 1 tsp olive oil
- 2 medium potatoes
- ½ c chopped cilantro
- ½ c chopped scallions (white and green parts)
- 2 tbsp. olive oil
- 1 ½ tsp salt
- 1 tsp ground black pepper
- ¼ c olive oil
- 1 c plain greek yogurt
- 2 tbsp water
- 1 garlic clove, minced
- 1 tsp dried dill
- ¼ tsp coriander
- ½ tsp salt
Mix flour and salt together. Gradually (while mixing) add in water and oil until dough forms a ball. If the dough is too dry, add more water one tablespoon at a time.
Knead dough for 10 minutes.
Place dough in lightly oiled bowl, cover with a cloth, and let rest for one hour.Filling:
Scrub potatoes clean, place in a pot, cover by 2 inches with cold water, add a good pinch of salt, and bring to a boil over high heat.
After boiling for 20 minutes, check to see if the potatoes are done by poking them with a skewer. The skewer should easily pierce through the center of the potato. Try not to check the potatoes too much, as the holes allow water to seep into the potatoes as they cook. Smaller potatoes may get done sooner than larger ones.
Once the potatoes are done, drain them and let sit for 5-10 minutes.
Peel and quarter the potatoes. Mash with 2 tbsp olive oil, salt, and pepper. Try to get this as smooth as possible, but keep in mind having some lumps is ok.
Add in cilantro and scallions, continue mashing to combine.Assembling and cooking the bolani:
Take a portion of the dough (about the size of a small apple) and roll it into a smooth ball.
Spread some flour onto your surface, and roll the ball with a rolling pin. The dough should be as thin as a tortilla and have a 10-12 inch diameter. The thinner, the better!
Spread a little more than 1/4 c of the filling on one half of the dough, leaving about 1/4 inch border around the rim.
Fold the dough in half over the filling and press to seal. If necessary, continue pressing and flattening the bolani to remove any excess air inside the pocket.
Heat 1/4 c olive oil in a pan. The oil should be hot enough that the bolani sizzles when placed in the pan. Brown the bolani, two at a time, until golden and crispy on both sides. This will only take a couple minutes on each side.
Place cooked bolani on a paper towel or plate as they finish. Add more oil to your pan as needed while you cook the rest.
Serve warm with a simple yogurt sauce of plain yogurt, garlic, dill, coriander, and salt.
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