The very popular bulani are pockets of Afghan bread filled with different vegetable mixtures and fried. Tear the bulani into pieces and dip into homemade plain yoghurt before eating.
- 600 g potatoes
- 1 onion, finely chopped
- 2–3 garlic cloves, finely chopped
- 1 tbsp vegetable oil
- 1 tsp chilli powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground coriander
- 500 g plain flour
- 300 ml water, a little at a time
- ½ tsp salt
- 1 tbsp oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 15 minutes
- For the filling, peel potatoes and boil until soft. Leave to cool. Cut in half and grate into bowl. Add onion, garlic, oil, chilli salt, pepper and coriander. Gently mix through the potato.
- To make the dough, place flour in a large mixing bowl and gradually add water, mixing with your hands until it becomes doughy. Leave the dough to settle for 15–20 minutes. Separate dough into large handfuls and rolling each one into a ball shape.
- Scatter some flour on the bench surface and roll the balls flat with a rolling pin, keeping the circular shape.
- Place a spoonful of desired mix on one side of the rolled dough. Using the back of the spoon spread the mixture evenly across one half of the dough. Fold the other half over the top of the mixture to form a semi-circle. Pat down and sprinkle with a little extra flour. Heat oil in a pan. Place the bulani one at a time in the pan and fry for 2–3 minutes each side until golden brown.
- Serve bulani with a sauce made from yoghurt mixed with dried mint, powdered chilli and salt.