Thank you so much for watching, If you haven't liked & SUBSCRIBED to my channel yet, please don't wait ❤ Afghan Bolani…these little flatbreads are out of this world! Homemade dough is stuffed with potatoes, green onion, zucchini, and hot green pepper then shallow fried to crispy, golden brown perfection! Surprisingly easy to make, you won’t believe how fast they disappear!
Ingredients
For the dough:
2 cups all-purpose flour
1 teaspoon salt
1 1/4 cups water (300g)
8G yeast
For the filling:
1 1/2 KG potatoes
1 1/2 KG zucchini
2 medium Spanish onions
1 bunch chopped green pepper
1 teaspoon black pepper
1 teaspoon salt or to taste
1 tablespoon coriander
2 tablespoons olive oil
• Additional oil for shallow frying ( I use olive)
Instructions
For the dough:
Combine flour, salt, and oil in the bowl of a mixer or you can knead it by hand. With the motor running, add water until the dough comes together in a ball. It should not be too sticky or too dry. You may use a little more or less water
Remove the dough from the mixer and give it a couple of kneads on the counter. Wrap in plastic and let rest about 10 to 15 minutes.
For the filling:
Peel potatoes, boil until soft, approximately 10 minutes depending on the size of your potatoes. Potatoes are done when you can easily pierce them with a knife and they feel soft.
When the potatoes are finished and cool enough to handle, mash with with your tool.
Roughly chop the onions.
In a skillet, heat olive oil.
Sauté onions for until golden.
Add green hot green peppers, galice, salt and sauté for 2 minutes.
Gently stir in the potatoes.
To form the bolani:
Divide the dough into pieces and roll into balls. Keep them covered on the counter while you roll them out.
Roll out a ball of dough on a lightly floured surface to a 8-9 inch circle.
Put a portion of filling on the top half of the circle, leaving a half inch border around the edges.
Fold the bottom half up over the top half and seal the edges, pressing firmly all around the edge to seal it shut.
Repeat with the remaining balls of dough.
To shallow fry:
Heat 2 tablespoons oil in a large skillet on medium high.
One by one, shallow fry the bolani one one side until golden brown. Flip and fry on the other side until golden brown. Press down gently on the edges of the bolani while cooking to ensure that they brown evenly.
Place cooked bolani on a metal cooling rack while the others finish to stay crispy.
Notes
Bolani can be served with coriander chutney or mint yogurt, or my favorite sweet green tea but it's also delicious simply by itself.
Enjoy!
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