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Afghani Bolani Katchalu Recipe

Afghani Bolani Katchalu Recipe

320kcal
5 from 1 vote
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Prep 30 minutes
Cook 15 minutes
Total 45 minutes
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.
Servings 8 Slices
Course Appetizer, Snack
Cuisine Afghani

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

Equipment

  • Frying pan
  • Slotted Spoon
  • Large mixing bowl
  • Bowl for yogurt sauce

Method

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.
  1. a. Use a slotted spoon to remove the cooked potatoes from the water and transfer them to a large mixing bowl.
  2. b. Mash the potatoes until they are smooth and free of lumps.
Add chopped cilantro, scallions, and green chilies to the mashed potatoes.
  1. a. Mix the ingredients thoroughly to ensure an even distribution of flavors.
  2. 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.
  1. a. Drizzle the olive oil over the potato mixture and incorporate it well.
  2. 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.
  1. a. Stir the ingredients thoroughly until the yogurt sauce is smooth and well blended.
  2. 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.
  1. a. Gently press down the filling to spread it evenly on the dough.
  2. b. Leave some space at the edges to seal the Bolani properly.
Fold the dough over the filling to create a half-moon shape.
  1. a. Press the edges firmly to seal the Bolani, ensuring the filling stays inside while frying.
  2. b. Repeat the process for the remaining dough rounds and filling.
Heat olive oil in a frying pan over medium heat.
  1. a. Ensure the oil covers the entire surface of the pan to prevent sticking.
  2. 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.
  1. a. Flip the Bolani to ensure even frying and avoid burning.
  2. b. Once done, remove the Bolani from the pan and place them on paper towels to absorb excess oil.

Nutrition

Calories320kcalCarbohydrates58gProtein10gFat5gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.001gCholesterol1mgSodium928mgPotassium458mgFiber4gSugar2gVitamin A135IUVitamin C19mgCalcium55mgIron3mg

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.

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