Bolani with Potato Filling
Bolani is an Afghan hand-pie where potatoes meet the simplest dough, fried until the exterior crackles with oil. The technique rewards patience: rolling the dough thin enough to see light through it transforms the filling's steam into crispy, delicate layers. Spring onions stirred into mashed potatoes add sharp green notes that cut through richness, a balance the Afghan kitchen understands well. Make these when you want something substantial but not heavy.
Instructions
Put the flour and teaspoon of salt in a mixing bowl.
Slowly adding as much water as is required.
Mix to form a stiff dough.
Place the dough on a clean work surface and knead for about 5-10 minutes until the dough is elastic, smooth and shiny.
Form the dough into a ball, cover with a damp cloth and set aside for at least half an hour.
Peel and wash the potatoes and boil them in salted water until soft.
Drain off the water and mash thoroughly.
Add the spring onions, salt and black pepper.
Divide the dough into 3 or 4 balls.
Roll out each ball as thinly as possible on a lightly floured surface (the thickness should be no more than 1.5mm - if the dough is too thick the Bolani will be tough) Take a round cutter of 13-15cm (I often use a pan lid or tid lid), and cut as many rounds as possible.
On each round spread 1-2 tablespoons of the mashed potato.
Moisten the edges of the dough, fold over and seal shut.
The Bolani should be spread out on a lightly floured surface until ready to fry.
Heat enough vegetable oil in a frying-pan and shallow fry one or two Bolani at a time, browning on both sides.
Make sure to keep the fried Bolani warm until all are finished, and serve straight away..
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