Bolani with a South Asian Twist

Ingredients

In this South Asian adaptation of Bolani, we incorporate the flavors and spices commonly found in South Asian cuisine. The original Afghan Bolani typically uses a simpler filling of potatoes and onions, while our version includes peas and a blend of aromatic spices like garam masala and chili powder. The flatbread is also infused with South Asian spices like cumin, coriander, and turmeric, giving it a distinct flavor and vibrant color. We alse have the original recipe for Bolani, so you can check it out.

• For the flatbread: For the flatbread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• Oil, for frying Oil, for frying
• For the filling: For the filling:
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup (80g) peas, boiled 1/2 cup (80g) peas, boiled
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt, to taste Salt, to taste
• Oil, for cooking Oil, for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cumin powder, coriander powder, turmeric powder, and salt for the flatbread. Gradually add water and knead until a smooth dough is formed. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix the mashed potatoes, boiled peas, chopped onion, garam masala, chili powder, and salt for the filling. Set aside.
3. 3.
   Divide the dough into small balls and roll each ball into a thin circle.
4. 4.
   Place a spoonful of the filling onto one half of the circle and fold the other half over to form a semicircle. Press the edges to seal.
5. 5.
   Heat oil in a pan over medium heat. Fry the stuffed flatbread until golden brown and crispy on both sides. Repeat for the remaining dough and filling.
6. 6.
   Serve hot with your favorite South Asian chutney or yogurt dip.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable.
• Peas — Boil the peas until they are tender but still retain their shape.
• All-purpose flour — Use fresh flour for the best results. If the dough feels too dry, add a little more water gradually.

Tips & Tricks

• For a spicier version, add chopped green chilies to the filling.
• Serve Bolani as an appetizer or a main course with a side of raita or mint chutney.
• Experiment with different fillings like spinach, paneer, or lentils for variety.
• Make the flatbread dough in advance and refrigerate it for up to 24 hours for convenience.
• If you prefer a healthier option, you can bake the stuffed flatbreads in the oven instead of frying them.

Serving advice

Serve Bolani hot off the pan to enjoy its crispy texture. Cut it into smaller pieces for appetizers or serve it as a whole for a satisfying meal. Accompany it with a refreshing yogurt dip or tangy tamarind chutney.

Presentation advice

Arrange the Bolani on a platter, garnished with fresh cilantro leaves and a sprinkle of chaat masala for an extra burst of flavor. Serve it alongside colorful pickles or sliced onions to enhance the visual appeal.