For the third day, I selected Afghanistan, a country that was cooked most in our previous Mega BM. Even then I had bookmarked quite a few to be tried out and since it was going to be a breakfast, I naturally looked at my friends who dished out breakfast combos. I remembered Priya Srinivasan‘s Afghani Bolani Kadou and decided start from there.
Since she was also looking for vegetarian options, I decided it will suit me best. Since most of the flatbreads seem to have been made with all purpose flour. Bolani is flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. It can be served with plain yogurt or mint yogurt.
Since I was making it for the elders at home, I decided to opt for pumpkin and used both all purpose flour and wheat flour. Also I ended up making the stuffing quite spicy. I adapted mine from here.
I had initially this week to be on A-Z, with this post coming up first. However with one post still not cooked, my plans went for a toss! Anyway enjoy these stuffed flatbreads while I get the pending ones done!
For the dough
For the Pumpkin Filling
How to make the Afghan Bolani
Afghani Bolani Kadoo With Yogurt Dip
All purpose flour – 1 cup
Wheat flour – 1/2 cup
Salt – 1/2 tsp
Water 1/2 to 3/4 cup to knead the dough
Oil – 1 tsp
How to make the outer layer
Prepare the dough
Take flour, salt in a large bowl and mix together.
Add water to the flour and slowly start kneading to make the dough. Add oil finally to get a smooth and soft dough.
Keep it covered until use.
To make the Kadoo filling
Pumpkin, grated – 1 cup
Green Chilies, finely chopped – 2 nos
Freshly pound pepper – 1/2 tsp
Red chili powder – 3/4 tsp
Cumin powder – 1/2 tsp
a clove of garlic, minced
a handful of chopped fresh coriander
salt to taste
Oil for cooking
How to make the filling
Heat a pan with oil, saute chopped onions, green chilies, saute till onions turn colour. Next add the grated pumpkin, along with salt, red chili powder, cumin powder. Saute well.
Sprinkle some water for the pumpkin to get cooked. Simmer and cook it with a lid covered for 5 – 7 mins.
Add coriander leaves and keep it until use.
Divide the dough into 6-7 balls.
Dust the rolling board, using rolling pin, roll out the dough round and thin.
Place 1-2 tbsp of stuffing on to one half of the rolled roti and fold over the other half on it. Press it lightly and seal the edge. Use a fork to make crimp design on the edges.
Heat a pan with 1/4 cup of oil, when it is hot enough, gently slide down the bolani slowly and pan fry on both the sides until done.
Serve it warm along with Yogurt-mint dip.
Yogurt-Mint Dip from Priya
Whisked yogurt – 1/2 Cup
2-3 sprigs of mint, minced finely
Black salt to taste
Just before serving, mix together all the ingredients together to make a smooth dip. Serve it along with Bolani!