Chive Bolani (Afghan stuffed flatbread)
These golden, crispy pockets are the perfect way to awaken the appetite without weighing you down.
- prepare
- cook
- 4-6 servings
- Easy
Auckland-based Shookria Basir recalls this simple yet satisfying dish as a Ramadan staple in Afghanistan, especially for families living on limited means. Affordable, nourishing and easy to prepare, it was made almost every evening throughout the holy month. Today, Basir continues the tradition, serving it at iftar, the meal that marks the breaking of the fast.
While the classic version is modest, Basir enjoys adding her own twist for her children, folding cooked, seasoned potatoes and peas into the filling. Silverbeet sautéed with onions and a scattering of dill also makes a fragrant alternative or take inspiration from her approach and create a stuffing of your own.
Ingredients
- Dough: 3 cups all-purpose flour, plus more for dusting
- 1 tsp salt
- 1/2 tsp instant yeast
- 1 tsp oil
- 1 cup of warm water (you may not need to use all of this)
- Filling: 500g green onions, white and green parts thinly sliced
- 3 potatoes, peeled, cut, and boiled
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp red chilli flakes
- 4 tsp cooking oil
- Dip sauce: 1 cup plain yoghurt
- 2 tsp dried mint
- 1/2 tsp black pepper
- 1 tsp salt
Instructions
- In a dough mixer, put all the dough ingredients apart from water. Mix lightly, then slowly add the water until it comes together and forms a soft dough. Cover and let it rest for about 30 minutes.
- To make the filling, wash the green onions well, then let them drain for 10 minutes. Once dried, slice thinly into a big bowl, add the seasoning and boiled potatoes. Mix well to combine.
- In another bowl, to make the sauce, combine yoghurt and seasoning. Refrigerate until ready to use.
- Once the dough has risen, divide into equal portions to form balls of the size you want your bolani to be (these will be rolled out and filled). Cover and let them rest for another five minutes or so.
- Use a rolling pin to flatten each ball into a circle shape. Scoop enough filling on one-half of the circle and fold over the half, to make a half moon shape. Press the edges together well to close. You can brush the border with water to help it shut tight. Repeat with the rest of the dough and filling.
- Preheat cooking oil in a frying pan on medium to high heat. Slowly drop in your bolani and cook on both sides until golden and crispy. Repeat for each bolani.
- Drain on paper towels. Serve while still warm with your homemade yoghurt sauce.
