Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, aloo afghani bolani served with cheesy yoghurt sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Aloo Afghani Bolani served with cheesy yoghurt sauce is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Aloo Afghani Bolani served with cheesy yoghurt sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.
Bolani are a kind of Afghan stuffed flatbread/samosa which can be served as an appetizer, side-dish, or main dish. Bolani can be served with chutney, plain yoghurt, mint flavoured yoghurt, dogh (Afghan yoghurt drink). Try this recipe and let me know how it turned out.
To get started with this particular recipe, we must first prepare a few ingredients. You can have aloo afghani bolani served with cheesy yoghurt sauce using 24 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Aloo Afghani Bolani served with cheesy yoghurt sauce:
- Get For the dough
- Make ready madia
- Take salt
- Make ready yeast
- Prepare olive oil
- Get Warm water
- Take For the stuffing
- Get boiled potatoes
- Prepare finely chopped coriander
- Prepare finely chopped green chiles
- Make ready black pepper powder
- Get coriander powder
- Take red Chile flakes
- Get Salt
- Prepare olive oil
- Make ready For the yoghurt sauce
- Make ready hung curd
- Make ready garlic cloves
- Make ready honey
- Take red Chile flakes
- Prepare Black pepper powder
- Get gratted cheese
- Get olive oil
- Get Salt
Then place the tomato sauce and eggplants Have enjoyed cooking this delightful meal. I liked the simplicity and the garlic yoghurt makes it a. Bolani are a kind of Afghan stuffed flatbread/samosa which can be served as an appetizer, side-dish, or main dish. Afghani Bolani Kachalo and Gandana Recipe
Instructions to make Aloo Afghani Bolani served with cheesy yoghurt sauce:
- First for the dough. Take the yeast. Put it in warm water keep it for 8-10 min. Now in a bowl add the madia, salt, yeast, olive oil. Mix it well. Now add water as required and make the dough. Cover and keep it for at least 30 min.
- Now take the boiled potatoes and smash them. To it add salt, black pepper powder, redchile flakes, coriander powder, olive oil and the finely chopped coriander leaves. (You can also add spring onions to it). Mix them all
- Now make small balls from the dough. Use madia to roll them into thin round shape. Now place the stuffing on one side. Now cover the other portion. Apply water and seal the edges. Then press it with a fork. Now in a pan add olive oil. And shallow fry them on both side till it becomes crispy.
- For the yoghurt sauce in a bowl add hung curd, salt, crushed garlic, black pepper powder redchile flakes, honey, olive oil and gratted cheese. Mix it well.
- Now cut it into half and serve it with the sauce. You can also bake the same in the oven instead of frying it.
White Afghan Dipping Sauce (Restaurant Style). Bolani is Afghan fried bread with filling. I use spinach, cilantro/coriander, scallion, and jalapeño as filling. Serve as is, or with yoghurt dipping sauce This recipe from Afghanistan is a fun and flavor filled street food called bolani. Serve them up as a light entree, side for a soup or salad, or pack them.
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