Written by Janbaz
Bolani is a delicious food from Afghanistan. It is very simple and easy to make. Usually people make this food during the month of Ramadan for Eftari, but we can make it anytime we wish.
One of the most interesting points to make about this food, is that it is group work and we all have to do it with love and passion. During the process of making the Bolani, we have so much fun too!
This food is popular in our own country. We can find it in the restaurants in Afghanistan. Some people choose to make it in their own homes. Mostly university students and those who are out shopping will buy from outside.
When we arrived in Indonesia we had no idea where to buy the ingredients. It was very difficult to find the ingredients, like leek. After the numbers of refugees increased, shops opened that would sell the food we used in Afghanistan.
Now here in Indonesia, Bolani is usually made during the month of Ramadan. As it’s traditional food of Afghanistan, we make it at least twice a month.
To make Bolani, there are some steps we have to follow. Firstly, we need to make sure all ingredients are available.
The amount of the ingredients depends on how many people we will be feeding.
STEP 1: MAKING THE DOUGH
Pour the flour into a big bowl, add salt and yeast, then mix it with water. We need to knead it about for about 10-15 minutes until the dough is soft and smooth.
Place the dough in a bowl, cover it with a thick fabric, then let it rest for about an hour.
STEP 2: FILLING
Wash the potatoes before adding them to a pot of water, then boil over high heat.
Scrub the potatoes clean and then grate or shave them.
Firstly, Clean the leek and cut it into small pieces. Wash and drain it all for 10 minutes.
Cut the coriander the same way as the leek for the flavour.
Combining the two ingredients:
Mix the two ingredients in a big dish, add salt and pepper.
Mostly for the flavour, coriander is used.
STEP 3: THE DOUGH
After seeing a small change in the dough (a bit puffy), roll it into small balls.
You can make the number of the balls according to the number of people. Each person would love to have at least 2 pieces.
Leave the balls for a while.
STEP 4: ROLLING & FILLING THE BALLS
Spread some flour onto your surface and then roll the balls with the rolling pin. The dough should be as thin as a tortilla. The thinner the better!
Fill that big circle of dough with the leek and potatoes that were mixed together.
Leave 1/4 inch around the rim.
Fold the dough in half over the filling and press to seal.
STEP 5: FRYING
Finally, put oil in the pan and let it heat up. The oil must be hot enough so that the Bolani sizzles when placed in the pan. Fry both sides until golden and crispy on both sides. This will take only a couple of minutes on each side.
When its cooked, place it on a plate and serve with sauce or yogurt.
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