Pumpkin Bolani
My family and I visited a pumpkin patch this past weekend. There were so many activities to enjoy: corn maze, pumpkin patch, petting zoo, hayride and even a train ride. My toddler is a little less adventurous, he just wants to watch and prefers not to participate in any of the activities. My baby, however, is the opposite. He wants to do everything. It’s amazing how much my toddler is changing by watching his baby brother being so outgoing. Thanks to my baby, we were all able to go on the hayride. My boys loved the ride and I loved seeing them so happy. Best pumpkin patch experience.
I absolutely love all the pumpkin that's around this time of the year. Seeing all the different varieties of pumpkin recipes is so fun. My pumpkin recipe is a savory one.
Afghan Bolani is my, and most other Afghan’s, favorite appetizer. It’s essentially a flatbread stuffed with a filling of choice for instance leeks which are Asian green onions (gandana in Farsi), chives, potatoes, or anything else you like.
Today I am sharing with you my Bolani Kadoo (pumpkin stuffed bolani) recipe. It’s made by rolling out the dough to the size of a medium pizza and spreading the pumpkin mixture on it. Then shallow frying it to crispy, golden brown perfection! Pretty simple to make. You can enjoy bolani by itself, but I always serve my bolani with chutney or yogurt. It always amazes me how quickly bolani disappears off the table.
I made the bolani using homemade dough; however there is a shortcut to making bolani. You can use store bought tortillas.
The Recipe & How To
PREPARATION -- ~1 - 1.5 Hours
BAKE TIME -- ~3-5 Minutes each
SERVINGS -- 8-10
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1½ cup water
- 1 tsp salt
- 2 Tbsp cooking oil
For the filling:
- 4 cups shredded pumpkin
- 1 medium onion, chopped
- 3 Tbsp cilantro, chopped
- 3 garlic cloves, crushed
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chili flakes
- 1 tsp coriander powder
- 2 Tbsp cooking oil
- Additional oil for shallow frying
Preparation
1. In a large bowl, add flour, salt, and oil. Use a spatula to mix everything together. I like to add the water gradually. I then knead the dough with my hand for about ten minutes. Lightly oil the bowl and add the dough. Allow the dough to sit for one hour.
2. In a skillet, heat oil over medium heat. Saute the pumpkin for 3 minutes then add chopped onion. Cook for 5 minutes until the onion and pumpkin soften.
3. Add all the spices and cilantro. Mix well and turn heat off.
4. Divide the dough into 10 equal pieces and roll into balls. Keep the dough covered.
5. On a lightly floured surface, using a rolling pin, roll out the ball of dough to a
8-10 inch circle. The thinner the circle the better. Not too thin as the filling won’t hold. If you have trouble rolling the dough into a circle, you can use a bowl or any other guide to trace a round shape. I do mine free hand and if the shape is slightly off it works just fine.
6. Add filling generously on the top half of the circle (about 3-4 tablespoons), leaving about ¼ inch border around the edges. Fold the bottom half over the top half and seal the edges by pressing firmly around the edges.
7. Repeat with remaining dough.
8. Heat 2 tablespoons oil in a large skillet or griddle over medium heat. The oil should be hot enough that the bolani sizzles when placed.
9. Shallow fry the bolani until golden brown on both sides. Press down on edges to make sure the bolani browns evenly. Add oil as needed while you cook the rest.
10. Place the cooked bolani on a paper towel lined plate.
11. Serve warm. Enjoy!
12. Tip: If your dough is too dry, add more water, one tablespoon at a time. It should not be too sticky or dry. You can make and refrigerate all the parts ahead of time. Your dough just needs to rest at room temperature for about 45 minutes before rolling it would and making your bolani.
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