Bolani with Chicken filling (Morgh Kofta)
Here's the start of my journey. Afghan Bolani! Going through the beautiful cookbook of Parwana (link below), I saw something that is close to my heart. Things stuffed in dough. Always my favorite... I will say I probably misinterpretted some of the instructions because it came out way fluffier than expected but it was delicious!
Ingredients
Ingredients
Bolani
- 0.63cupflour
- ¼teaspoonsinstant yeast
- ¼cupswarm water
- 0.17tablespoonsunflower oil, extra for frying
- Salt
- Filling
Chicken Filling (morgh Kofta)
- 0.42tablespoonssunflower oil
- 0.17oniononion finely chopped
- 0.17poundboneless chicken thighs, chopped into small pieces
- 0.17teaspoongarlic powder
- 0.17teaspoonpaprika
- 0.08teaspooncrushed coriander
- Salt and Pepper to taste
Directions
Instructions
Dough
Mix together flour, yeast a 2 tsps salt to combine. Slowly add water, enough to wet the ingredients. Add the 1tbsp sunflower oil. Then add the rest of the water until it is enough to form a firm dough. Knead.
Shape the dough into a ball and place in an oiled bowl to rest for about 30 minutes or until it's doubled
Divide dough into 6 balls and place them on a silpat mat or parchment paper with some space in between them for them to rise for another 10 minutes (again until doubled)
After dough has done the second rise, this is where I went wrong... I rolled the circles to about 5 inch diameters but seeing other recipes and photos of the product under more experienced hands it should be more like 8-10 inches. But I loved my puffy little pockets :)
Fill with about 3-4 tablespoons filling on one half of the circle, then close the circle pinching down on the half moon shape. Repeat with the remaining dough.
Heat up pan (I used my cast iron) with enough oil to cover the base. In batches, fry the bolani 4 minutes per side or until there's a nice brown crisp
For the chicken
Add oil a frying pan, fry the onions til golden then add the chicken and spices, combining well fry for about 10 minutes or until the chicken is done but not overly browned. Drain excess oil and let cool a little before filling bolani
Ingredients
Ingredients
Bolani
- 0.63cupflour
- ¼teaspoonsinstant yeast
- ¼cupswarm water
- 0.17tablespoonsunflower oil, extra for frying
- Salt
- Filling
Chicken Filling (morgh Kofta)
- 0.42tablespoonssunflower oil
- 0.17oniononion finely chopped
- 0.17poundboneless chicken thighs, chopped into small pieces
- 0.17teaspoongarlic powder
- 0.17teaspoonpaprika
- 0.08teaspooncrushed coriander
- Salt and Pepper to taste
Directions
Instructions
Dough
Mix together flour, yeast a 2 tsps salt to combine. Slowly add water, enough to wet the ingredients. Add the 1tbsp sunflower oil. Then add the rest of the water until it is enough to form a firm dough. Knead.
Shape the dough into a ball and place in an oiled bowl to rest for about 30 minutes or until it's doubled
Divide dough into 6 balls and place them on a silpat mat or parchment paper with some space in between them for them to rise for another 10 minutes (again until doubled)
After dough has done the second rise, this is where I went wrong... I rolled the circles to about 5 inch diameters but seeing other recipes and photos of the product under more experienced hands it should be more like 8-10 inches. But I loved my puffy little pockets :)
Fill with about 3-4 tablespoons filling on one half of the circle, then close the circle pinching down on the half moon shape. Repeat with the remaining dough.
Heat up pan (I used my cast iron) with enough oil to cover the base. In batches, fry the bolani 4 minutes per side or until there's a nice brown crisp
For the chicken
Add oil a frying pan, fry the onions til golden then add the chicken and spices, combining well fry for about 10 minutes or until the chicken is done but not overly browned. Drain excess oil and let cool a little before filling bolani