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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 bolani
    Cut 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 sauce
    Mix all the Ingredients together. Serve chilled
Author: rootadmin