Afghan Pumpkin Stuffed Flatbread || bolani Kadoo||د کدو پیرکی

pumpkin

🥗Healthier: sweet potato

💰Cheaper: butternut squash

Sweet potato offers similar sweetness and texture.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

Mix flour, salt, and lukewarm water in a bowl until a dough forms.

Knead the dough on a floured surface until smooth, about 5 minutes.

Cover the dough and let it rest for 30 minutes.

Peel and chop pumpkin into small pieces.

Boil pumpkin in salted water until tender, about 10 minutes.

Drain pumpkin and mash it in a bowl.

Heat oil in a skillet over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add crashed coriander seeds, chili, and black pepper to the onion, cooking for another 2 minutes.

Combine the sautéed mixture with mashed pumpkin, adding salt to taste.

Divide the dough into equal portions and roll each into a circle.

Place a spoonful of the pumpkin filling on one half of each circle, then fold over and seal the edges.

Heat oil in a skillet over medium heat and fry each bolani until golden brown, about 3-4 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens