Stuffed Bread Recipe - Afghan Bolani

Cut sweet potatoes into chunks and place them in a bowl.

Add water to the bowl, cover, and microwave for about 5 minutes.

In a pan, add 1 tablespoon of vegetable oil and heat it.

Add 1.5 pounds of ground beef to the pan and cook until browned.

Dice 3 onions (1 large, 1 medium, 1 small) and add to the browned beef.

Season the beef and onion mixture with 1 teaspoon of salt, 2 teaspoons of ginger garlic paste, 2 teaspoons of garam masala, 2 teaspoons of coriander, 1 teaspoon of cumin seed, and 1 teaspoon of turmeric.

Cook the mixture for about 3 to 5 minutes, stirring occasionally, until the onions are softened.

Check the sweet potatoes; they should be soft enough to mash.

Drain the sweet potatoes and mash them in a bowl, then set aside to cool.

In a mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, and 2 teaspoons of vegetable oil.

Slowly add 1.5 cups of water to the flour mixture until it comes together, mixing on low speed.

Knead the dough for about 2 minutes until smooth, then let it rest for about 20 minutes.

Flour a surface and cut the rested dough into 4 sections, then cut each section in half for individual portions.

Roll each portion into a thin circular shape, ensuring it's not too thick.

Spread the sweet potato and beef mixture on one half of the rolled dough, leaving an edge to seal.

Fold the dough over the filling, press to seal, and spray the top with cooking spray.

Preheat the air fryer and place the bolani inside, cooking for 7 minutes at 375°F.

Repeat the process for the remaining portions of dough and filling.

Equipment Needed

Dietary

Allergens