Bolani is an Afghan recipe where the base is very similar to our Mauritian farata. When I saw this recipe I wanted to share it with you because all the ingredients are simple and it’s easy to do.
Ingredients for 6 bolanis:
For the dough:
- 400 g of flour
- 220 ml of water
- 1 tablespoon of oil
- 1 teaspoon of salt
For the stuffing:
- 500 g of potatoes
- 4 green onion stems
- 1/2 bunch of coriander
- 2 green or red chilis (or more according to taste)
- 1 tablespoon of vegetable oil
- salt and pepper
Peel and cut in 4 the potatoes. Put them in a saucepan filled with water and cook for 30 minutes. Once the potatoes are cooked with a potato masher or a fork, mash the potatoes and set aside.
Chop the coriander and set aside. Finely chop the green onion and set aside. Finely chop the chilis and set aside. Mix the oil, coriander, green onions, chilis, salt and pepper together into the mashed potatoes. Reserve.
In a large bowl mix together the flour and salt. Add the oil and mix. Add the water little by little while kneading. Continue kneading until you get a soft dough. Cover and let stand for 30 minutes.
Divide the dough into 6. Spread the dough as finely as possible. Take a portion of stuffing and spread it on half of the dough leaving a little space at the edge. Fold the other half of the dough over the filling and close by pressing firmly on the edges to close tightly. Do the same with the rest of the dough and stuffings.
Using a brush, oil a large skillet and heat the skillet over medium heat. Put the bolani on the hot skillet and cook for 3 minutes before turning and cook the other side for 2 minutes. Do the same with the rest of bolanis.
Cut into pieces and serve hot with coconut chutney.