Get familiar with the fabulous flavours of Afghanistan for today’s #AFGvSA match. Try Bolani- a traditional flatbread stuffed with dill leaves, usually served with plain or mint yoghurt. #CWC19 #WorldCricEAT
BOLANI
Ingredients
1½ cups refined flour (maida) + for dusting
2 medium potatoes, boiled and peeled
½ small bunch of fresh dill leaves
Salt to taste
2 tbsps oil
2 spring onions
15-20 fresh coriander sprigs
½ tsp cumin powder
1 tsp dried red chilli flakes
Crushed black peppercorns to taste
1 tsp garam masala powder
Ghee as required
Mint yogurt dip to serve
Method
1. In a bowl, add refined flour, salt, oil, and sufficient water. Mix well and knead to soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. Finely chop dill leaves, spring onions and coriander leaves. Set aside.
3. In a large bowl, grate potatoes and add salt. Add coriander powder, dried red chilli flakes, crushed black peppercorns, garam masala powder, and all the chopped mixture. Mix till well combined.
4. Divide the dough into equal portions and shape them into balls. Dust the worktop with flour and roll it into a thin disc.
5. Place a portion of the mixture on one side of the disc and spread it evenly. Apply water on the edges and cover it with the other half. Gently press to seal.
6. Heat a non-stick tawa, place the prepared bolani on it. Cook for 2-3 minutes on each side.
7. Apply ghee on both sides and take it off the heat. Cut into 3 pieces and place on a serving plate.
8. Serve hot with mint-yogurt dip.
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