We Made Tandoor-Baked Bolani with Farm Fresh Veggies — Afghan Village Cooking

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrients and flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense, while frozen spinach is budget-friendly.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar fresh flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

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

Knead the dough for about 5-7 minutes until elastic.

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

Boil potatoes until tender, then mash them in a bowl.

Add chopped green onions, spinach, cilantro, cumin, black pepper, and garlic to the mashed potatoes.

Mix the filling until well combined.

Divide the dough into equal balls and roll each ball into a flat circle.

Place a spoonful of filling in the center of each circle.

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

Preheat the tandoor or oven to a high temperature.

Bake the bolani in the tandoor until golden brown, about 10-15 minutes.

Brush with melted butter after baking for extra flavor.

Cooking Techniques

Spice Level:

Allergens