Afghani Bolani Katchalu Recipe
The Afghani Bolani Katchalu Recipe is a traditional dish from Afghanistan. It is a popular snack or appetizer made with a special filling wrapped in thin dough.
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Servings: 8 Slices
Calories: 320 kcal
Equipment
- Frying pan
- Slotted Spoon
- Large mixing bowl
- Bowl for yogurt sauce
Ingredients
Dough
- 3 ½ cups all-purpose flour
- 1 cup water room temperature
- 1 tsp salt
- 1 tsp olive oil
Filling Ingredients:
- 3 potatoes medium
- ½ cup cilantro chopped
- ½ cup scallions chopped (white and green parts
- 2 green chilies finely chopped
- 2 tbsp. olive oil
- 1 ½ tsp salt
- 1 tsp black pepper ground
Yogurt Sauce:
- 1 cup greek yogurt plain
- 2 tbsp water
- 1 clove garlic minced
- 1 tsp dill dried
- ¼ tsp coriander
- ½ tsp salt
Instructions
Peel and wash the potatoes, then cut them into small cubes. Place the potato cubes in a pot of boiling water and cook until they are soft and easily mashed with a fork.
- a. Use a slotted spoon to remove the cooked potatoes from the water and transfer them to a large mixing bowl.
- b. Mash the potatoes until they are smooth and free of lumps.
Add chopped cilantro, scallions, and green chilies to the mashed potatoes.
- a. Mix the ingredients thoroughly to ensure an even distribution of flavors.
- b. The cilantro adds a fresh, herbal taste, while the scallions and green chilies bring a mild spiciness to the filling.
Season the filling with olive oil, salt, and ground black pepper.
- a. Drizzle the olive oil over the potato mixture and incorporate it well.
- b. Add the salt and ground black pepper, adjusting the seasoning according to taste.
In a separate bowl, combine plain Greek yogurt, water, minced garlic, dried dill, coriander, and salt.
- a. Stir the ingredients thoroughly until the yogurt sauce is smooth and well blended.
- b. The yogurt sauce complements the Bolani Katchalu by providing a cool and tangy contrast to the spiced potato filling.
Take a portion of the prepared filling and place it in the center of a flattened dough round.
- a. Gently press down the filling to spread it evenly on the dough.
- b. Leave some space at the edges to seal the Bolani properly.
Fold the dough over the filling to create a half-moon shape.
- a. Press the edges firmly to seal the Bolani, ensuring the filling stays inside while frying.
- b. Repeat the process for the remaining dough rounds and filling.
Heat olive oil in a frying pan over medium heat.
- a. Ensure the oil covers the entire surface of the pan to prevent sticking.
- b. Wait until the oil is hot before adding the Bolani.
Carefully place the filled dough rounds in the hot oil and fry until they turn golden brown on both sides.
- a. Flip the Bolani to ensure even frying and avoid burning.
- b. Once done, remove the Bolani from the pan and place them on paper towels to absorb excess oil.
Notes
Roll out the dough evenly for consistent thickness.
Ensure a secure seal when folding the Bolani.
Keep the heat at medium while frying for a crisp texture.
Make extra yogurt sauce for dipping.
Prepare the filling ahead for quicker assembly.
Use a potato masher for smooth mashed potatoes.
Nutrition
Calories: 320kcal | Carbohydrates: 58g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 928mg | Potassium: 458mg | Fiber: 4g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 3mg
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