Afghan Village Life: Big Party and Traditional Bolani Cooking by Twins

Mix all-purpose flour, water, and salt in a bowl until a dough forms.

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

Cover the dough with a damp cloth and let it rest for 30 minutes.

Boil potatoes in salted water until tender, about 15-20 minutes.

Mash the boiled potatoes in a bowl and let cool slightly.

Sauté garlic and green onions in oil until fragrant, about 2-3 minutes.

Add spinach, cilantro, cumin, black pepper, and chili flakes to the pan; cook until spinach wilts.

Combine the spinach mixture with the mashed potatoes and mix well.

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

Place a generous amount of filling in the center of each circle.

Fold the dough over the filling to create a half-moon shape and seal the edges.

Heat oil in a skillet over medium heat until shimmering.

Cook each bolani for 3-4 minutes on each side until golden brown.

Serve warm with yogurt and lemon juice on the side.

Garnish with sesame seeds before serving.

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