Afghani Bolani/ Boulanee e Katchaloo/ Potato Spring Onion Stuffed Flatbread

Afghani Bolani/ Boulanee e Katchaloo

Today on join me in Blogging Marathon " Around the World in 30 days"!

When I checked the net for my entries to the blogging marathon around the world the first place I checked was Afghanistan and I kept checking if I am looking at Afghani cuisine.  The reason being the Indian spices used stood out. Yet the food was distinctly different.

Later, much later it struck me, in fact Aparna mentioned so I realised  that Afghanistan being located on the historically important trade route called the Silk Route/ Silk Road  meant that Afghani cuisine is influenced by the trading communities on the route. So the Afghani cuisine has the influences of Iran, Pakistan, India, Tajikistan, Uzbekistan, Turkmenistan and China.

I was requested street food at home so I am generally blogging street food, generally because occasionally I have been side-tracked by some delicious recipes that are not street food that have beckoned me!

So let’s begin with Afganisthan!!

Bolani also spelled as Bulani or Boulanee means filled bread in Persian .You guessed right it’s a unleavened bread that is stuffed flatbread and vegan too.  This bread can be made either savoury or sweet.   Commonly used fillings are spinach, red lentils, pumpkin, chives, potato and onions or potato and chives or spring onions/ scallion.

 The Bolani is unique to Afghanistan not only as a street food but also as an appetizer or as a side dish at special events and parties.

Bolani e Katchaloo is a flatbread that is filled with mashed and seasoned potato the seasoning may include chives or spring onions.

 The Bolani is just like the  North Indian stuffed flat bread called paratha you may think this is like a aloo paratha but sorry it’s not!

Here are the differences:

The filling is milder in the bolani.

 The paratha is made from whole wheat flour bolani is made from maida or APF.

A paratha is round whereas the baloni is folded over in a crescent shape.

Bolani is typically served with a green coriander/ cilantro chutney called Chatni Gazneesh and a mint flavoured thick yogurt (Chakkah) sauce/ dip.( I planned to serve it with Chakkah but forgot all about the delicious curd residing in the fridge. )

Afghani Bolani/ Boulanee e Katchaloo

Afghani Bolani/ Boulanee e Katchaloo (Potato Spring Onion Stuffed Flatbread)

Cuisine: Afghanistan

Recipe Source: My DiverseKitchen and Weaving Life
Ingredients:For the dough:

•  3  ½   cups all-purpose flour/maida
•  1  ½  cups or so of water  (approx.)
•  1 tsp salt
•  1 tsp olive oil  

 For the filling:

• 2   large potatoes
• 2 tbsp olive oil
• 1 tsp pepper, powdered
• 1 tsp coriander powder
• 1/3 cup fresh coriander leaves, finely chopped
• ½   cup spring onion, finely chopped (both the white and green parts) 
•  Salt to taste
•  About ¼ cup oil for pan frying  

 Method:

 To make the filling:

• Pressure cook the potatoes for 2 whistles till they are done and soft.
• Grate the potatoes.
• Mix with the salt, oil, black pepper and coriander powders in a large bowl.  
• Add the chopped coriander and the spring onions and mix well. Keep aside.

 To make the dough:

•  Put the flour salt and oil in a bowl.
• Add a little water and knead the dough using a little water at a time knead to get a smooth and elastic dough.
• Shape the dough into a ball and place in an oiled bowl let it rest for about an hour covered with a napkin.

To make the Bolani:

• Divide the dough into 8   portions.
• You will need to keep the dough covered so that it does not dry out.
• Similarly divide the filling in 8 equal portions.
•  Roll one portion of the dough into a smooth ball.
• Lightly flour the working surface   and roll out the dough portion into a circle of about 10” to 12” in diameter. Thin rotis are better.
•  Place one portion of the filling on one half of the circle that is the filling has to be placed in a   semi-circle.
• Take care to leave ¼” of the edge clear   for sealing.
• Fold the dough over the filling to form a half-moon shape and press the edges with your fingers, to seal well.
• Repeat this procedure with the rest of the dough.
•  Heat some oil in a shallow frying pan.  
•  The oil should be so hot that, when the Bolani is lowered in the oil, the oil around the Bolani should sizzle.
• Turn the heat down to medium, and cook the Bolani on both sides. Press down with a spatula on and off so that it flattens a little more.
• When done   you will get nice brownish specks on the Bolani.
• Drain the Bolani on paper towels.
• Add more oil if necessary and repeat this procedure with the other 7.
•  Serve slightly warm or at room temperature some Mint Chakkah.

Afghani Bolani/ Boulanee e Katchaloo

Enjoy my breakfast virtually of course!

Afghani Bolani/ Boulanee e Katchaloo

An InLinkz Link-up

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!