- Recipes
- Bolani
Bolani
-
8 serving
Prep time:
Cook time:
Serves: 8
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Ingredients
- 360g plain flour
- 2 tbsp butter, softened
- 2 eggs
- 4 tbsp potatoes
- 1 bunch chives
- 1 bunch parsley, plus a handful for the dip
- 1 bunch coriander, plus a handful for the dip
- 4 garlic cloves , crushed
- 3 tsp thyme leaves
- 200ml vegetable oil, for frying
- 1 lemon
- 1 kg tomatoes
- 3 green chillis
- 1 handful mint leaves, chopped
- 1 tsp dried mint
- 1 tsp oregano leaves
- 1 drop tabasco, or to taste
Method
Step 1
Start with the dough. In a large bowl, pour in the flour, butter and 1 egg. Add just enough water to bring the mixture together and make a soft dough. Knead for about 5-7 minutes, cover and let the dough rest for at least 30 minutes.
Step 2
Time to prepare the filling. Peel and chop up the potatoes into small chunks and boil until cooked through. Drain the potatoes and mash them. Finely chop your chives, parsley and coriander. Mix into the potatoes along with 1 crushed garlic clove and 2 tsp thyme. Season with a pinch of salt and pepper. Set aside.
Step 3
Back to the dough. Divide it into 8 pieces and roll into balls. Dust your rolling pin, surface and dough balls over with flour and roll each ball into a thin 10-12 inch long circle. Beat the remaining egg and brush the mixture onto the edges to help seal the dough together at a later point.
Step 4
Spread about 3 tbsp of filling on one half of the dough, leaving a little space at the edge to help seal the flatbread. Fold the dough over the filling and seal the edges using the back of a fork. Repeat with the rest of the dough.
Step 5
Fill the base of your pan with oil and heat. Drop in your flatbreads individually and cook on both sides until golden brown. Alternatively, you can place in the oven for 15-20 minutes at 180°C (this is a healthier option).
Step 6
To make the bolani dip, blend the remaining 3 crushed garlic cloves with juice from ½ the lemon and the tomatoes. Set aside in a bowl.
Step 7
Blend together the chillis, remaining parsley and coriander, the mint (saving a few leaves for garnish), juice from the remaining ½ lemon, dried mint, oregano, remaining thyme and a few drops of tabasco. Spoon this overt the tomato dip.
Shop the ingredients
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Other
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Tabasco Original Red Pepper Hot Sauce 57ml
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