Like My Grandmother Used to Make: Afghan Bolani and Chutney
Nothing brings back memories like home cooking. In this series, residents from Govanhill share their family’s recipes so everyone can have a taste of home. This edition it’s an Afghan recipe that reminds the cook of family gatherings.
[Image credit: Tunshi, CC BY-SA 4.0]
By Mursal Noori
Bolani is a traditional Afghan dish. This recipe was passed down to me by my grandmother and my mother. Preparing all the ingredients requires more time, but the results make every effort worthwhile. We usually cook this food to honour our guests and show our appreciation for their presence. By sharing this recipe, I can share my family’s heritage – and honour it. It is a reminder of the values our ancestors passed down to us, and the importance of honouring traditions.
Cooking bolani reminds me of the gatherings of my family back home. We would all come together to help prepare the ingredients and cook the dish. The process was filled with laughter, storytelling, and joy. Even though I am now separated from my big family, I still feel connected to them and our culture when I make this dish.
Bolani Ingredients
220ml lukewarm water
2 tbsp of vegetable oil and more for frying
2 tsp salt
1 pack active dry yeast
500g bread flour
1 large peeled potato, chopped
1 tsp green chilli pepper, finely diced
½ tsp ground black pepper
2 leeks, diced
Directions:
Add the water, oil, salt, and yeast to a large bowl. Stir and then add the flour. Mix well.
Knead the dough for three minutes, or until soft and elastic. Add a little more flour as needed if the dough feels too sticky to work with. Cover the bowl with a damp cloth and let it rest for 30 minutes at room temperature while preparing the filling.
Boil the potato in a large pot of water for 15 minutes, or until cooked. Then drain.
Put the drained potatoes, chilli, salt and pepper in a bowl and use a fork or potato masher to mash everything then mix it with the chopped leek.
Cut the dough into small pieces. Roll each piece into a ball with your hands. Dust with flour and leave them to rest for another 30 minutes.
Sprinkle some flour on your working surface and use a rolling pin to roll each ball into a thin circle with a diameter of roughly 20-22cm. The thinner the better, but not so thin that it will rip if handled.
Before adding the filling, gently lift the rolled dough and heavily re-flour your working surface. Spread the potato filling over half of the dough, leaving a 1cm border around the edge.
Fold the dough in half, over the filling, to create a half moon shape. Press out all of the air bubbles, then pinch the edges with your fingers to fully seal the bolani.
Add 1 tsp of oil to a large pan over a medium high heat. When the oil is hot, add the bolani to the pan. Cook for 2-3 minutes or until the bottom is golden. Add oil if it needs more.
When the bottom is golden, filp, and let cook on the other side until golden. Then transfer to a cooling rack.
Serve with green chutney. Enjoy!
Continue reading: Like my Grandmother Used to Make series
Chutney Ingredients:
1 packet fresh coriander
1 head of garlic
3 green chilli peppers (fewer if you prefer less spice)
1 tsp of white wine vinegar
Salt & pepper to taste
Directions:
Add the coriander, garlic, chilli peppers, salt and pepper to a food processor and blend until minced
Add the vinegar and pulse 2-3 times, or simply stir the vinegar in with a spoon.
Transfer to a mason jar, filling it no more than ¾ full.
Tip: Make your chutney at least three days before you serve it, the longer it keeps the more delicious it becomes (though it is optional). You can vary it by adding fresh mint leaves or fresh ginger.