Afghan bolani — thin flatbreads stuffed with a simple spiced potato and spring onion filling, then shallow-fried until golden and crisp on both sides.
- 450g Plain Flour
- 225ml Water
- 3 tsp Salt
- 900g Potatoes
- 50g Spring Onions
- 1 tsp Black Pepper
- For frying Vegetable Oil
Video
Preparation
- Put the flour and a teaspoon of salt in a mixing bowl and slowly add as much of the water as needed to form a stiff dough.
- Knead on a clean surface for about 5–10 minutes until elastic, smooth and shiny, then form into a ball, cover with a damp cloth, and rest for at least half an hour.
- Peel, wash and boil the potatoes in salted water until soft, then drain and mash thoroughly. Stir in the spring onions, salt and black pepper.
- Divide the dough into 3 or 4 balls and roll each out as thinly as possible on a lightly floured surface — no more than 1.5mm thick, or the bolani will be tough.
- Using a round cutter 13–15cm across (a pan or pot lid works), cut out as many rounds as you can. Spread 1–2 tablespoons of mashed potato over each, moisten the edges, fold over and seal shut.
- Keep the bolani on a lightly floured surface until ready to fry. Heat enough vegetable oil in a frying pan and shallow-fry one or two at a time, browning on both sides.
- Keep the cooked bolani warm until all are done, then serve straight away.
