I want to tell you a long time ago I had looked up on the internet on how to make bolaanee. My search for recipes to try out really never comes to an end. If it is something that catches my eye and it looks good to me that I am more then eager to try it out. I have made potato bolaanee a long time ago before and then I had some leftover spinach I wanted to use up. They can be made with mince too and I am going to cover all of these options and they are great to eat with chutney both for lunch, tea or as a light dinner.
Click this place for these items because you are going to need these for this recipe. What is bolaanee? It is an Afghani stuffed parata. If you have leftover spinach or keema on hand, this is perfect for this recipe. You can turn a boring leftover in to another meal. If you do not have this on hand then click the links and follow theese simple recipes including the ones that I would leave below.
For the potato filling you can scrub and boil from 3 to 5 potatoes on high heat for 30 minutes. Drain and let cool peel and mash them. Add 1 pinch each of pink salt, red chili powder and dill weed to the potatoes then add 1 pinch each of coriander seeds, black peppercorns and cumin seeds which gets ground and added to the potato mixture. Finally add 2 cloves of garlic and crush in a mortar and pestle with 2 tsps of olive oil and mix and let mixture stand for a few minutes.
For leeks or green onions which is called gondella in Pashto. 1 leek or 1 bunch of green onions gets cut in to tiny peices. Wash and add to cast iron skillet with 4 tsbs of olive oil added. Add 1 pinch each of pink salt red chili and turmeric. Cook on low heat covered until they are soft and well cooked. Make sure the green part is wilted. The white and the green parts are used and please do not forget.
Ok now for the good part to beguin, Heat up 1/4 of corn oil in a wok or cast iron skillet. Take a golfball size of dough that you normally use for making chapati and roll flat like you are foing to make one. Add 2 tsps of the filling of choice on the upper part of the dough near the middle then fold it up away from you. Seal it with your fingers and gently place in the hot oil and fry until golden brown. When you see it is slightyly brown gently flip it over to the other side and cook and make sure that is brown too take out and place on a plate lined with paper towel to absorb the excess oil.
Enjoy!!!!!!!
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