Bolani with Potato Filling
Bolani are crispy Afghan flatbreads with a tender potato filling, fried until golden brown. An excellent appetizer or hearty side dish that disappears from the table faster than you can prepare the next batch.
Ingredients
- 450 g Wheat flour
- 225 ml Water
- 1 tsp Salt
- 900 g Potatoes
- 50 g Green onions
- 2 tsp Salt
- 1 tsp Black ground pepper
- Vegetable oil
Instructions
- Mix the flour and one teaspoon of salt in a large bowl. Gradually pour in water, stirring well each time, until you have a stiff but cohesive dough.
- Turn the dough onto a clean work surface and knead for 5–10 minutes until it becomes smooth, elastic, and slightly glossy. Shape into a ball, cover with a damp towel, and let rest for at least 30 minutes.
- Peel the potatoes, rinse, and boil in salted water until tender. Drain the water and mash the potatoes thoroughly into a puree. Add the chopped green onions, salt, and black pepper—mix well.
- Divide the dough into 3–4 portions. Roll each portion as thin as possible on a lightly floured surface—the thickness should not exceed 1.5 mm, otherwise the bolani will become tough.
- Cut circles from the dough with a diameter of 13–15 cm (it's convenient to use a lid of appropriate size). Place 1–2 tablespoons of potato filling on each circle, moisten the edges with water, fold in half, and pinch the edges firmly closed.
- Arrange the prepared bolani on a floured surface. Heat enough vegetable oil in a skillet for shallow frying and fry the bolani 1–2 pieces at a time, browning on both sides until golden brown.
- Keep the cooked bolani warm while frying the remaining batch. Serve immediately—hot and crispy.