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Afghan bolani

Afghan bolani
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Bolani is a stuffed flat-bread which originally hails from Afghanistan which is stuffed with vegan fillings such as potatoes,spinach etc.But it has many variants made in Western countries where meat fillings are also used.
The Afghans prepare bolanis on special occasions or festivals and also when they need elaborate breakfasts.It is also served as an appetizer during the holy month of Ramadan.
In this recipe I had used a traditional spinach filling and also a more colorful beetroot filling.It was very delicious and easy to make .A very tasty treat for the vegans as well as the meat lovers.You will not miss the meat here.But if you like you can make these with any filling..

Ingredients(make 4 to 5 bolani)

(Dough)

1.Refined wheat flour (2 cups)
2.Whole wheat flour (1 cup)
3.Oil(1/4th cup)
4.Salt (2 to 3 tsp)

Spinach filling

1.Onions chopped (2 cups)
2.Spinach (a bunch washed and chopped finely) around 2 cups
3.Green chilies(2 chopped finely)
4.Chilly flakes(1 tsp)

Beetroot filling

1.Onions chopped (2 cups)
2.Beetroot (grated) 2 cups
3.Green chilies(2 chopped finely)
4.Chilly flakes(1 tsp)

Preparing the dough

1.Mix the contents of the dough with your fingers and form a tight and soft dough.
2.Knead it several times .
3.Add more flour if you think it is too soft.

Preparing the filling

1.Add a tbsp of oil in the pan and add the onions.
2.Fry till golden in colour.
3.Add the green chilies and spinach or beetroot.
4.Fry till the vegetable is cooked and tender and the mixture is dry.
5.Add chilly flakes and mix.
6.Now the filling is ready ,take it off from the pan and cool.

Preparing the bolani

1.Make big balls of the dough.
2.Dust some flour on the ball and flatten it to form a bng round thin disk.
3.With a knfe you can cut of thin strips from the four sides to give it a rectangular shape.Any ways it is optional.
4.Place some filling towards the edge and fold that side to cover the filling to form a semicircle or an elongated rectangle.
5.Seal the sides and shallow fry on the pan with 2 to 3 tbsp of oil till golden brown on both sides.
6.Serve with fresh unsweetened yogurt or raita.

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Indrani Sen