Afghan Sweet Potato Bolani

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Appetizers Snacks

Cuisines: Afghan

Diets: Vegan

Ingredients: Vegetables

Prep Time: 1 min

Cook Time: 1 min

Total Time: 2 mins

Serves: 8-12

Ingredients

• Dough
• 3 1/2 cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon olive oil
• 1 cup water
• Filling
• 500 gram sweet potato, cut into wedges
• 1/2 cup chopped coriander leaves
• 1/2 cup chopped scallion
• 1 jalapeno, seeded and diced
• 2 tablespoon olive oil
• 1 1/2 teaspoon salt
• 1 teaspoon pepper

Instructions

• Dough
  1. Combine all dough ingredients in a mixing bowl. Knead into a non-sticky, soft, and smooth dough, about 10 minutes. Add a bit of flour if it is too sticky, or add a bit of water if it is too dry.
  2. Place the dough in an oiled mixing bowl. Cover with wet kitchen towel/saran. Let it proof for 1 hour.
  3. Divide dough into 8 equal portions (for 12" frying pan), 10 portions (for 10" frying pan), or 12 portions (for 8" frying pan).
• Filling
  1. Boil sweet potato until soft enough to be mashed. Drain, transfer to a mixing bowl, and mash the sweet potato. Add the rest of filling ingredients. Mix well.
  2. Divide into 8-12 equal portions (depending on how many portions of dough).
• Bolani
  1. Take a piece of dough, roll with a rolling pin into a circle (either slightly less than 8", or slightly less than 10", or slightly less than 12").
  2. Spread a portion of the filling generously on half of the rolled out dough, leaving 1/2 inch margin near the edge.
  3. Wet the edges of the bread with your finger tips, fold the other half of the bread over the filling half. Seal the edges by pressing slightly.
  4. Heat 1/4 cup of olive oil in a frying pan on medium heat. Fry bolani, one piece at a time, until both sides are crispy and golden brown.
  5. Cut each bolani into 2-4 pieces and serve with plain yogurt.