Afghanistan
Bolani with Potato Filling is a Side recipe.
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7 clear steps
Put the flour and teaspoon of salt in a mixing bowl. Slowly adding as much water as is required. Mix to form a stiff dough.
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Place the dough on a clean work surface and knead for about 5-10 minutes until the dough is elastic, smooth and shiny. Form the dough into a ball, cover with a damp cloth and set aside for at least half an hour.
Peel and wash the potatoes and boil them in salted water until soft. Drain off the water and mash thoroughly. Add the spring onions, salt and black pepper.
Divide the dough into 3 or 4 balls. Roll out each ball as thinly as possible on a lightly floured surface (the thickness should be no more than 1.5mm - if the dough is too thick the Bolani will be tough)
Take a round cutter of 13-15cm (I often use a pan lid or tid lid), and cut as many rounds as possible. On each round spread 1-2 tablespoons of the mashed potato. Moisten the edges of the dough, fold over and seal shut.
The Bolani should be spread out on a lightly floured surface until ready to fry. Heat enough vegetable oil in a frying-pan and shallow fry one or two Bolani at a time, browning on both sides.
Make sure to keep the fried Bolani warm until all are finished, and serve straight away.
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