Bolani Kachaloo

Bolani Kachaloo is one of the most popular dishes in Afghanistan.

Bolani Kachaloo is one of the most popular dishes in Afghanistan. This simple and delicious dish can be served as an appetizer or snack. Afghans prepare this food on special occasions. Join us in this tutorial on Cook Plans.

Ingredients :

  1. For the dough:
  2. Flour: 3 and 1/2 cups
  3. Salt: 1 tsp
  4. 2 tablespoons oil
  5. Water: 1 and 1/4 cup

For inside Bolani:

  1. Potatoes: 3-4 pieces
  2. Chopped onion: 2 cups
  3. Chopped coriander: 1 cup
  4. Chopped green pepper: 1/2 cup
  5. Black pepper: 1 teaspoon
  6. Salt: 1 teaspoon
  7. Olive oil: 2 tablespoons
  8. Oil for frying: as needed

Preparation method:

Mix flour, salt and oil. Then add water and stir until the mixture is smooth and doughy. You can increase or decrease the amount of water a little. The dough should not be too sticky or too dry.

Knead the dough a little, cover the dough with cellophane and leave it for 20 minutes. First of all, you have to cook the potatoes. You can boil it or cook it in the microwave. For cooking in the microwave, pierce a few potato places with a fork. Then put in the microwave for about 10 minutes (depending on the size) to cook.

When the potatoes are cooked and cool enough, peel them and mash them with a fork. The potatoes do not need to be mashed like puree. Pour two tablespoons of oil into the pan and let it heat up. Add chopped green pepper and cook for 1 minute.

Add the sliced ‚Äč‚Äčonion and continue to fry for another 2 minutes.

Extinguish the flame. Add chopped coriander and mashed potatoes, salt and pepper and turn the ingredients well.

Divide dough and ingredients into eight equal parts. Take one piece of dough and cover the rest.

Sprinkle some flour on the work surface. Place the dough on it and roll it out in a circle about 20 cm in diameter.

Pour a portion of the potato mixture (potato) over half of the dough so that it is one centimeter away from the edge of the circle.

Fold the empty dough over the ingredients and glue the edges of the dough together. You can use a hand or a fork to do this.

Repeat the above steps for the dough and leftovers.

Pour two tablespoons of oil in the pan and heat it.

Fry both sides of the bolani well in the pan. While frying, press them lightly with a wooden spoon until they are evenly browned.

Serve the bolani kachaloo with yogurt or ketchup sauce and your favorite vegetables.

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