Bolani Kachaloo

Experience the vibrant flavors of Afghan cuisine with Bolani Kachaloo, a delightful potato-stuffed flatbread seasoned with cumin and fresh cilantro. Perfect for a cozy weeknight dinner or a flavorful appetizer at gatherings.

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup water
• 2 medium potatoes, boiled and mashed
• 1 teaspoon cumin seeds
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon vegetable oil

Method

1. 1

   In a mixing bowl, combine the all-purpose flour and salt. Gradually add water, kneading until a smooth dough forms. Cover and let it rest for about 15 minutes.

2. 2

   In another bowl, mix the mashed potatoes, ground cumin seeds, and chopped cilantro until well combined.

3. 3

   Divide the dough into four equal pieces. Roll each piece into a circle about 6 inches in diameter.

4. 4

   Spread some of the potato mixture onto half of each circle, then fold the other half over to create a half-moon shape. Press the edges to seal.

5. 5

   Heat vegetable oil in a skillet over medium heat. Fry each bolani for about 3-4 minutes on each side or until golden brown and crispy.

6. 6

   Remove from the skillet and drain on paper towels. Serve warm with yogurt or chutney.