Afghan Bulani is a common delicious appetizer which can be prepared for special guests. Many Afghan families like to get together by inviting their relatives and cooking them special meals such as Ashak, Mantoo and Bolani on holiday occasions especially on Fridays.
To make your homemade Afghan boulani, get the ingredients and follow the recipe.
Ingredients:
Egg roll wrappers
4 medium potatoes or 4 bunches of leeks
2 Onions (only for potato bulani)
Salt to taste
Oil for frying
Instructions:
First wash or clean the potatoes and then boil or microwave them until they are very soft like mashed potatoes; then let them cool. Afterward peel off the skin and add salt while mashing them with a masher or spoon. Peel the onions and chop them in really small pieces and add them inside the mashed potato with adding half cup water while mixing. On a smooth surface like the kitchen wood board, take the egg roll wrapper and fill it with 1 1/2 tablespoon of potato and place it in the half of the wrapper, and spread it with back of the spoon. Dip your finger it into a bowl of water and run the water around the edges of the egg roll wrapper. Take the end or the remained half of the wrapper and attach it to the other end as a diagonal form and pinch the sides of the wrapper, which it looks like a triangle shape.
Try to finish all your stuffing before you go to the next step of frying; because once the oil gets hot, you will have a hard time cooking and making at the same time. In a pan add 4 tablespoon of cooking oil and place the Bolani when the pan gets hot. Fry one side until it becomes golden brown and then flip it over and fry the other side while adding oil as needed. Each side will take 1 to 2 minutes. After the two sides cooked, drain the excess oil as you lift the bulani from the pan and place it on a plate while the paper towel is on the plate to remove the excess oil. Serve your homemade Afghan Bulani with Chatni sauce and yogurt as a delicious appetizer.
Note: The instruction for homemade Afghan bolani from the leeks is the same as the potato. First leeks need to be washed and the root parts need to be cut. Then chopped in small pieces and add it in deep bowl by adding salt to taste and 2-3 tablespoon of cooking oil and mix them all. Then fill the egg roll wrappers with 2 1/2 tablespoon of chopped leeks and follow the instructions as above.
Afghan bulany is usually made with homemade dough and it’s cooked on a large surface frying pan, but since most people in the west might not have the place or equipments, I am not including it here. Check out my breading making recipe and learn how to make your homemade dough, as well as other Afghan food recipes.
Enjoyed this page? Please send it forward. Here's how...
Would you prefer to share this page with others by linking to it?
Click on the HTML link code below.
Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment,
your Facebook account, or anywhere that someone would find this page valuable.
