Bolani with Potato Filling
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 4 (estimated)
Nutrition facts
- Protein12 %17 g
- Carbs87 %126 g
- Fat2 %1 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 588 kcal | 143 kcal |
| Protein | 17 g | 4.1 g |
| Carbs | 126 g | 30.7 g |
| Fat | 1 g | 0.2 g |
One serving is about 411 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty39/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Side - Afghanistan
Ingredients
- 450 g Wheat flour
- 900 g Potato
- 3 teaspoons Salt
- 1 teaspoon Black pepper
- Vegetable Oil (For frying)
- 225 ml Water
- 50 g Spring Onions
Instructions
Put the flour and teaspoon of salt in a mixing bowl. Slowly adding as much water as is required. Mix to form a stiff dough.
Place the dough on a clean work surface and knead for about 5-10 minutes until the dough is elastic, smooth and shiny. Form the dough into a ball, cover with a damp cloth and set aside for at least half an hour.
Peel and wash the potatoes and boil them in salted water until soft. Drain off the water and mash thoroughly. Add the spring onions, salt and black pepper.
Divide the dough into 3 or 4 balls. Roll out each ball as thinly as possible on a lightly floured surface (the thickness should be no more than 1.5mm - if the dough is too thick the Bolani will be tough)
Take a round cutter of 13-15cm (I often use a pan lid or tid lid), and cut as many rounds as possible. On each round spread 1-2 tablespoons of the mashed potato. Moisten the edges of the dough, fold over and seal shut.
The Bolani should be spread out on a lightly floured surface until ready to fry. Heat enough vegetable oil in a frying-pan and shallow fry one or two Bolani at a time, browning on both sides.
Make sure to keep the fried Bolani warm until all are finished, and serve straight away.
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