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Name: Bolani
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Afghanistan
Ingredients: 300 g all-purpose flour; 180 ml lukewarm water; 2 tsp salt; 400 g potatoes; 40 g fresh cilantro; 80 g green onions; 1 green chili; 1 tsp ground coriander; 150 ml vegetable oil

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Afghanistan1 h 15 minServes 4déjà cuisiné

Bolani

بولانی · Bolāni

Ingrédients9

all-purpose flour300 g
lukewarm water180 ml
salt2 tsp
potatoes400 g
fresh cilantro40 g
green onions80 g
green chili1
ground coriander1 tsp
vegetable oil150 ml

céréaleautreépice et saucelégume

Préparation

Mix the flour with 1 tsp salt, then add the water and 1 tbsp oil and knead into a smooth, soft dough. Cover and rest for 30 minutes.
Boil the potatoes until tender, drain, and mash. Finely chop the cilantro, green onions, and chili, then mix them into the potatoes with the remaining salt and the coriander.
Divide the dough into 8 balls. Roll each into a thin round, place filling on one half, fold over, and press the edges firmly to seal.
Gently roll each filled half-moon a little thinner, taking care not to tear the dough.
Heat the remaining oil in a skillet over medium heat and fry the bolani until golden and crisp on both sides. Drain briefly and serve warm.