Afghani Bolani/ Boulanee e Katchaloo |
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.
trading communities on the route. So the Afghani cuisine has the influences of Iran, Pakistan, India, Tajikistan, Uzbekistan, Turkmenistan and China.
have been side-tracked by some delicious recipes that are not street food that have beckoned me!
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.
Afghani Bolani/ Boulanee e
Katchaloo (Potato Spring Onion Stuffed Flatbread)
- 3 ½ cups all-purpose flour/maida
- 1 ½ cups or so of water (approx.)
- 1 teaspoon salt
- 1 teaspoon olive oil
For the filling:
- 2 large potatoes
- 2 tablespoon olive oil
- 1 teaspoon pepper, powdered
- 1 teaspoon coriander powder
- ⅓ 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
- 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 |
Afghani Bolani/ Boulanee e Katchaloo |
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vaishali sabnani says
Archana Afghani Cuisine is rich and delicious. .and this bread looks fabulous. .I like its stuffing. .must be so flavorful. Oh yes the clicks are really good.
Srivalli says
Looks out of the world Archana, very nicely done. As I was struck with the dish I decided, I didn't even look further..there are so many to try!
Pavani N says
Wow what a yummy treat from Afghanistan. Perfect start to the mega marathon. Looking forward to the rest of ur creations this month.
Varadas Kitchen says
Nice combo. The stuffed bread looks so good with its crunchy crust.
Suma Gandlur says
That's a lovely crust you have got there. Seems like our own aloo parathas albeit crescent shaped. It shouldn't be surprising if it is inspired from Indian cuisine considering that parts of Afghanistan were a part of India sometime in history.
Harini-Jaya R says
Awesome bread Archana! the filling sounds so flavorful. Great one to start the much awaited Mega marathon!
Usha says
Looks like most of you have chosen a sub theme as well for this bm.
Bolani looks crisp and mouthwatering.
The Pumpkin Farm says
this one looks so beautiful..you have cracked it beyyer than me...we loved this recipe so much....had real fun...
Padmajha PJ says
Love the filling Archana and the bread looks so inviting.And looking forward to all your dishes in this street food series 🙂
Kalyani says
superb one Archana :-)) totally yummy dish.. look forward to all ur creations this month...
Foodiliciousnan says
Sounds good to me! I love the Bengali maida luchis, I'm sure these are equally wonderful. Love the stuffing and the pictures 🙂
Priya Srinivasan says
Looks and tastes yum !! i too made the same along with kadoo stuffing.
Everyone loved and even elder one has taken it for his breakfast today.
The Yogi Vegetarian says
OMG got to try this one- I love the look of it... but I think I'd still use wholemeal flour though. Thanks for the recipe 🙂
Priya Suresh says
This Afghani bolani makes me hungry already, soo delicious with super crispy crust.
Sapana Behl says
This bread looks so delicious with that stuffing. Wonderful way to start the race..
Padma Rekha says
wow good choice and yes the spices and even cuisine is similar to our cuisine and this stuffed bread looks so yummlove the flavors
Manjula Bharath says
Wow bolani looks fantastic archana 🙂 making me hungry now, I even made bolani but your looks tempting 🙂
Briju Parthasarathy says
Your Bolani looks perfect and missed the challange and keep up.
Sreevalli E says
Bolani looks yummy & you made it perfectly.
Gayathri Kumar says
The colour of boulani has turned out awesome. And the stuffing sounds so tasty. So inviting..
Mayuri Patel says
Afghani Bolani looks so crispy with a soft potato filling. I too thought it would be like our famous aloo paratha so as result have not tried the recipe. With a thin crispy pastry covering it does look different.
ArchanaPotdar says
Yes, it tastes different and is delicious.