Bolani Kachaloo ( Potato & Veg ) بولانی کچالو برای افطار رمضان Ramadan Iftar Special Recipe

 

Bolani

Bolani is a flatbread full of Afghan food. It is usually filled with a mixture of potatoes, red peppers, and green peppers, but it can also be filled with pumpkin, red lentils, or chives. It is usually served with green sauce and is served as a side dish or as a snack with a cup of tea.

Cook Time:40 min    Prep Time: 1 hr         Total Time: 1 hr 40 min

Bolani Ingredients

Dough

• 1 cup (240 ml) lukewarm water
• 1½2 tablespoon (22 ml) of cooking oil
• 1½ teaspoon (9 g) salt
• ½ Teaspoon active yeast
• 3 cups + 1 tablespoon (423 grams) of bread flour

Filling of Bolani

• 2 large potatoes
• 1 cup (52 grams) chopped green onions
• 1 cup (16 grams) fresh red pepper, finely chopped
• 1 green pepper, chopped
• 1 tablespoon (2 g) crushed coriander
• 1 tablespoon (6 g) salt
• ½ teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 2½ tablespoon (37 ml) of cooking oil, for frying, divided.

Instructions of Bolani

1. Put water, oil, salt, and yeast in a large shallow bowl. Stir, and then add the flour. Use a spoon to mix it as best as possible, until it is difficult to mix.
2. Use your hands to knead the dough for 3 minutes, or until soft and elastic. Add a little more flour as needed if the dough feels too sticky to work.
3. Cover the bowl with a damp cloth and let it rest for 30 minutes at room temperature while preparing the filling.
4. Peel squash, grate it & cut it into a 1cm cube. Cook the potatoes in a large pot of boiling water for 15 min/until the potatoes are fully cooked. Then drain.
5. In a large bowl, add dried potatoes, chopped green onions, red pepper, green pepper, coriander, salt, turmeric, and black pepper. Use a fork or potato drink to combine everything. If a few lumps remain, fine.
6. Cut the dough into 8 pieces and roll each piece into a ball with your hands. Wash each ball with flour.
7. Sprinkle some flour on your working surface and use a rolling pin to roll each ball into a thin circle with a diameter of about 20-22 cm. We are targeting thickness like a tortilla. Thinner is just as good, but not so thin that it can explode if handled.
8. Before adding the filling, gently roll out the rollout dough and roll the dough heavily on your working surface.
   
   
   
9. Fill a cup of potatoes with half of the flour and spread. Be sure to leave a 1-inch (1 cm) border along the edge. Dip your fingers into a bowl of water and spread a little water on this border, only in a half-circle.
10. Fold the dough in half, on top of the filling, and make a half-moon-shaped bolani.
11. Using your fingers, press all the air bubbles from the bolani to the edge, starting from the fold side. Fill the edges with your fingers to seal the bolani completely.
12. Put 1 tablespoon (5 ml) of oil in a large pan over medium-high heat. When the oil is hot, put the bolani in the pan.
13. Cook for 2 to 3 min/until golden brown. In the meantime, use a silicone pastry brush to brush some more oil over the bolognese. When the bottom is golden, turn it over and cook on the other side until golden. Then transfer the cooked bolani to the cooling rack.
14. Cut the bolani into triangles and serve with green sauce, enjoy!

Frequently Asked Questions (FAQ)

What is Bolani made of?

Bolani (Dari: Bolani), also called Periki is a flat loaf made from Afghanistan, which is filled and fried. It has a thin layer and can be filled with various ingredients, such as potatoes or leeks, but it can also be filled with pumpkin, chives, red lentils, or chopped meat.

How do you eat bolani?

Bolani is best served hot. Before serving, cut the bolani into wedges that are manageable as finger food. When eating bolani pieces should be rubbed with each of the three spreads. This is pure heaven!

Can you freeze Bolani?

Bolani freezes well. Freeze it uncooked. I tried making 2 pieces of potato bolani and 2 pieces of pumpkin bolani.