Bolani is a vegan 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. Bolani originates strictly from Afghanistan. It is vegan and very low-calorie. It is usually served as an appetiser, side-dish, or main dish.
- Large Bowl
- Stand Mixer
- 30 cm Sauté Pan
For the pastry
- 2 cups plain flour (all-purpose flour)
- ½ teaspoon salt
- ⅔ cup cold water
- 1 teaspoon olive oil
For the pumpkin filling
- 200 g pumpkin purée
- ½ teaspoon salt
- 1 clove garlic, peeled and minced
- 2 tablespoons finely diced onion
- ¼ teaspoon minced jalapeño, or serrano chilli pepper
- ½ teaspoon minced fresh ginger
- ½ teaspoon ground coriander
- freshly ground black pepper
- olive oil, for frying
- Mix the flour and salt together in the mixing bowl of a stand-up mixer (if you have one) or just a large bowl. Make a well in the middle of the flour and add the water slowly. Add the teaspoon of oil and mix the dough together, kneading it a little until it forms a ball. If the dough doesn’t come together in a ball, add a little bit more water. Once the dough is formed, using the dough hook of your stand-up mixer (or doing it by hand), knead it for 10 minutes. Cover the dough with a cloth and let it rest for 1 hour.
- In the meantime, prepare your ingredients for the pumpkin filling. Mix together all of the ingredients either in a bowl, or in a food processor to ensure that they are fully blended.
- Once the dough has rested for an hour, divide into 4 balls. Flour a large, wooden cutting board and roll out the dough into a flat disc with a rolling pin. It should be about 25 cm in diameter and as thin as you can make it. Spread 2-3 tablespoons of the pumpkin mixture on one half of the dough circle, leaving a small border around the edge and the other half empty. Fold over the dough and press it together to form a seal. Repeat for the remaining 3 balls.
- Heat about ¼ cup of oil in a 30 cm sauté pan over medium-high heat. Make sure that the pan is just hot enough so that the bolani will sizzle when it hits the pan. Brown the bolani about 3-4 minutes on each side, until golden brown. They can either be served immediately, or for a party, you can slice them into appetiser slices and serve them a little warmer than room temperature.