Bolani (Dari: بولانی), also called Periki (Pashto: پارکی) is a stuffed flat-bread from Afghanistan,[1] fried with a filling.[2] It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also grated pumpkin, chives, red lentils or with minced meat. It can be served with plain yogurt or mint yogurt and is usually served with a doogh drink.[3]
 | |
| Type | Flatbread |
|---|---|
| Course | Appetizer, side dish, or main course |
| Place of origin | Afghanistan |
| Region or state | Central Asia |
Bolani is made for special occasions like birthday parties, engagement parties or holidays.[4] It is widely sold on the streets in Afghanistan, particularly in cities such as Kabul, Jalalabad and Kandahar.
Variations
editEgg-roll wrapper method
editThe method of using eggroll wrappers instead of making the dough for the bolani is a time saving convenience often used in Western countries. The edges of the eggroll wrappers are lightly brushed with water to allow for sticking. The wrappers are then filled half way either diagonally or lengthwise with the preferred filling. Each side is then fried until golden brown. This method is the easiest and fastest way of preparing bolani.
Baked dough method
editAnother popular method for making Bolani is baking them. Although frying is the most popular method for special occasions, baking is becoming very popular amongst the western crowd. While Bolani was originally baked to cut back on fat, it is now becoming popular due to the unique flavor it imparts. Baking allows for a thicker crust that leads to a fluffy pastry filled with toppings. Some argue that baked Bolani is not traditional due to its thick nature and meat stuffed variations. Regardless, it remains as one of the most popular methods of preparing Bolani in America.
Gallery
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Bolani
See also
editReferences
edit- ^ "Food of The Middle East: Bolani (Fried Afghan Flatbread)". Weaving Life. October 19, 2012.
- ^ Dupree, L. (2014). Afghanistan. Princeton Legacy Library. Princeton University Press. p. 224. ISBN 978-1-4008-5891-0. Retrieved October 4, 2017.
- ^ "Afghani Bolani or Boulanee e Katchaloo". My Diverse Kitchen: Food & Photography from a Vegetarian kitchen in India. July 31, 2013.
- ^ Humaira (2009-12-30). "Bolani: Afghan Potato and Scallion Turnover". Afghan Culture Unveiled. Archived from the original on 2014-03-13.