Afghani Bolani / Bolani Katchalu / Potato Bolani

Among the International flatbreads I posted this week, these bolanis were the best and we absolutely loved them. Bolanis are traditional Afghani flatbreads with a filling, usually made with potato, spinach, green lentils, pumpkin or leeks. These vegan, stuffed breads can be either fried or baked and are served with mint yogurt sauce. Though these potato bolanis sound like our own aloo parathas, they are not. The similarity ends with potatoes and they are different in terms of the flavor of the filling, the shape of the bolanis and the way they are toasted.

Ingredients: (Make 7 - 8 bolanis)
1.5 cups flour (I replaced half of it with wheat flour. )
1 tbsp. oil (optional)
1/4 tsp salt
4 medium sized potatoes (Should come to 2 cups when cooked and mashed.)
1 tsp pepper powder (more or less, as required)
Salt to taste
1/4 cup finely chopped cilantro
1/4 cup finely chopped green onion
1/4 cup olive oil to toast bolanis

Method:
* Combine flour, salt and oil in a mixing bowl. Add water in small increments and knead it into soft, pliable dough, for about 5 minutes. (I added about 1/2 cup + 2 tbsp. water.) Cover and let the dough rest for about an hour. 
 
* Meanwhile, peel and cook the potatoes until done in a sauce pan or in a pressure cooker. Keep the cooked potatoes aside and let them cool.
* Mash the potatoes well so that they are lump-free. Add cilantro, green onions, salt and pepper to the mashed potatoes and mix well. 

* When ready to make bolani, knead the dough once and divide the mixture into 7 - 8 portions. Also divide the potato mixture into 7 - 8 portions (depending upon how many dough portions are made.) 
* Roll each portion into a ball between your palms and then gently flatten them into discs. Work with one portion at a time and keep the rest covered, to prevent them from drying out.
* Roll a portion as thin as a tortilla, into 5 - 6 inch diameter circle. Place one portion of the potato mixture (about 2 tbsp.) on one half of the rolled out dough circle, leaving the edges.(Traditionally, they are rolled into 10 - 12 inch circle.)

* Fold the other half over it, to enclose the potato filling and seal the edges properly. I used a fork to seal which is entirely optional. Gently pat the surface of the bolani for uniformity.

* Heat the oil to toast bolanis. Place the bolani one by one in the hot oil and toast both sides until golden brown. (Though they tasted awesome like stuffed pooris frying this way, I just toasted them like regular rotis.)
* Serve them with minty yogurt sauce and taste the best when served warm.

This goes to Blogging Marathon #50, under the theme of "International Flatbreads". Check out the link to find out what other marathoners are cooking.

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