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Bolani
Ingredients
- For dough
- 1¾ cups all-purpose flour
- ¾ cup water
- ½ tsp salt
- ½ tsp olive oil
- For filling
- 1 large potato
- ¼ cup scallions chopped
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp + more to fry bolani
- For yoghurt sauce
- 1 cup plain Greek yoghurt
- 1 garlic clove minced
- 1 tsp fresh dill
- ¼ tsp coriander freshly chopped
- ½ tsp salt
- 1 tbsp water
Instructions
- For dough Mix the flour and salt together. While mixing, gradually add in the water and oil until the dough forms a ball. Do not add in the water all at once – you may use slightly, you will achieve the right consistency.
- Knead the dough for 10 minutes. Place the dough in a lightly oiled bowl, cover with a cloth and let rest for an hour.
- Scrub the potato clean and put in a pot of lightly salted water. Let it boil until tender – about 10 minutes or so, depending on the size of the potato. When tender, drain and set aside to cool.
- Peel the potato and mash it up with 1 tbsp of olive oil, salt, and pepper. Get the mixture as smooth as possible. Add in the scallions and cilantro and mix together well.
- Assembling the bolaniCut dough into four pieces and form a ball.
- Put flour down on your work surface and roll out the dough in to a circle of about 10-12”. Get them as thin as you can.
- Put about ½ cup of the potato filling on one half of the dough, leaving about a ¼” border around the rim.
- Fold the dough over the filling and press to seal. Flatten slightly with your fingers.
- Heat olive oil over medium heat in a frying pan. Brown the bolano, two at a time. Cook until golden brown, and then flip over to brown the other side. Fry for just a couple of minutes on each side.
- Remove bolani from the frying pan onto a paper towel to remove any excess oil.
- Serve hot with a quick and easy yoghurt sauce.
- For yoghurt sauceMix all the Ingredients together. Serve chilled