If you are looking for an easy Afghan recipe, Bolani is a must to try. This is a favorite among Afghans, and can be made with a variety of ingredients. See our guide for more facts and information…
Bolani is Afghan flatbread which is stuffed with a variety of spicy fillings, such as pumpkin, spinach, potatoes and leeks. It is usually served as a side dish or as hor de ourves, but can also be served as a main dish. It is especially useful for the vegan wishing to avoid meats but wanting a nourishing meal.
Where to Find Bolani
Bolani can be readily found frozen and ready to cook in ethnic stores. It is an easy recipe, however, so you might want to try making your own.
Pumpkin Bolani Recipe
Makes 4 Bolani
For the Pastry
2 Cups All-purpose flour
1/2 tsp salt
2/3 cup cold water
1 tsp olive oil
For the Pastry Filling:
1/2 of a 15oz can of pumpkin purée
1/2 tsp salt
1 clove garlic, peeled and minced
2 Tbsp finely diced onion
1/4 tsp (I used 1/2 tsp) minced Jalapeño or Serrano Chili pepper
1/2 tsp minced fresh ginger
1/2 tsp ground coriander
Fresh ground black pepper
Olive oil for frying
Making the Bolani:
1. Mix the flour and salt together in the mixing bowl of a stand-up mixer or just a large bowl. Make a well in the middle of the flour and add the water slowly. Add the teaspoon of oil and mix the dough together, kneading it a little until it forms a ball. If the dough doesn’t come together in a ball, add a little bit more water. Once the dough is formed, using the dough hook of your stand-up mixer (or doing it by hand), knead it for 10 minutes. Cover the dough with a cloth and let it rest for 1 hour.
2 Prepare your ingredients for the pumpkin filling. Mix together all of the ingredients either in a bowl, or in a food processor to ensure that they are fully blended.
3. Once the dough has rested for an hour, divide into 4 balls. Flour a large, wooden cutting board and roll out the dough into a flat disc with a rolling pin. It should be about 10 inches in diameter and as thin as you can make it. Spread 2-3 Tbsp of the pumpkin mixture on one half of the dough circle, leaving a small border around the edge and the other half empty. Fold over the dough and press it together to form a seal. Repeat for the remaining 3 balls.
4. Heat about ¼ cup of oil in a 12-inch sauté pan over medium-high heat. Make sure that the pan is just hot enough so that the bolani will sizzle when it hits the pan. Brown the bolani about 3-4 minutes on each side, until golden brown. They can either be served immediately, or for a party, you can slice them into appetizer slices and serve them a little warmer than room temperature.
This is the good part. If you desire other types of stuffing, just substitute your choice of filling (potatoes, spinach, and leeks) for the pumpkin.