Bolani is a thin crust flat-bread stuffed with a vegetable filling. Here's our favourite version of this yummy savoury treat...
Afghan Potato and Pea Bolani
20 minutes plus resting time for dough)
- 3 cups plain flour
- ¾ cup water (plus additional added by tablespoon if required)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 spring onions, finely sliced
- 4 medium sized potatoes Potato
- ½ cup of peas
- 2 tablespoons Tamarind Tree Afghan Tikka Tandoori Paste
- Salt and pepper to taste.
Add flour, salt, water, and oil to a mixer with a dough hook and knead until combined. Add a tablespoon of water at a time if the mixture tends to be too dry. Alternatively, knead by hand. Let the dough rest, covered and in a warm place for 30 minutes.
Boil potatoes until cooked through, drain and let cool. Mash potatoes until smooth, then add additional filling ingredients and mix. Set aside.
Divide mixture into eight even pieces and on a floured surface, roll each piece of dough into a thin circle – about the size of a small pizza base.
Add about two tablespoons of the potato mixture to the middle of the dough and bring the dough back over on itself, so that the potato mixture is covered. Gently roll over with a rolling pin until seamless (not hard enough to crush the peas!).
Heat a tablespoon of oil in a wide frying pan and cook flat breads – about 3 minutes on each side or until browned and dough is cooked.
Serve with tomato chutney and a squeeze of lime.