Photographer: James Moffatt & Luisa Brimble. Stylist: Olivia Blackmore.
Bolani, a traditional stuffed flatbread from Afghanistan, is a popular starter or side and usually cooked in a frying pan. In this version, bolani is filled with a herby, zesty potato mixture and cooked on a barbecue grill. It’s a beautifully charred, fresh and filling vegetarian dish for outdoor celebrations.
Ingredients
Method
Combine flour and salt in a large bowl. Combine 1 tablespoon of the oil with 1¼ cups (310ml) warm water in a large jug. Gradually add liquid mixture to flour mixture and mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 3 minutes or until smooth. Cover; stand for 20 minutes.
Meanwhile, cook potatoes in boiling salted water for 8 minutes or until tender. Drain. Cool.
Combine potato, green onions, garlic chives, coriander, chilli, lemon rind and ground coriander with remaining oil in a large bowl, roughly breaking up the potato as you stir. Season to taste.
Heat a covered gas barbecue with all burners set to medium and hood closed. Meanwhile, make cucumber yoghurt.
Divide dough into 6 portions. Roll each portion into a ball. Working with one at a time, roll balls on a lightly floured surface into a 26cm round. Spread ¾ cup potato mixture over one half of dough, leaving a 2cm border. Brush edge with water. Fold over and press down to seal.
Brush bolani with extra oil. Cook on grill for 3 minutes each side or until golden brown. Serve bolani warm with cucumber yoghurt.
CUCUMBER YOGHURT
Coarsely grate cucumbers. Place in a clean tea towel; squeeze over sink to remove excess moisture. Combine cucumber with remaining ingredients in a medium bowl. Season to taste.
Bolani recipe substitution
Garlic chives are available from Asian grocers and some greengrocers. They can be substituted with an equal quantity of long green onions plus 2 cloves crushed garlic.
