Teach me how to make Bolani Sabzi from scratch

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I assume that's what the afghans call those spinach turnovers? They're never greasy .. And coupled with mint yogurt sauce I believe to be the ideal meal and/or appetizer .. Don't mind the recipe for that either pls.

Jzk
 
come on all you valiant afghans share your secrets pls. :statisfie:p
 
i found this for ya sis,

http://www.chineseop.com/cuisine/Does-anyone-have-a-recipe-for-afgan-spinach-bolani-.html


the bread part in that link is readymade,
so here's the recipe for the bread:

BOLANI DOUGH
Ingredients
10-14 c. whole-wheat flour (amount of flour will depend of humidity and elevation)
4 tsp. salt
4 cups warm water
4 tsp. olive oil
(You may add one or two eggs if you would like a flakier crust.)
Directions
Mix flour and salt. Make a well in the middle of the flour mixture and pour oil in well. Add water incrementally as you fold flour over oil. The dough should be a bit drier than a pizza dough but a bit more wet than a scone dough. Let dough sit covered for an hour to an hour and a half.
Roll out a ball of dough 1/3 the size of the palm of your hand. The dough should be very very think, almost 1/32” thick, and 6-9” in diameter. Put a large spoonful of one of the fillings below and spread over one half of the circle, working from the center out. Be sure to leave a bit of room to pinch a small crust. Fold the other half of the dough over the filling, and pinch the sides together, using water to secure the dough if necessary. Brush the top with oil and grill on George Foreman grill or sandwich press for about 5 minutes, or until all of the dough has turned from light brown to a golden tan.
Serve with strained, plain yogurt or your favorite sweet or spicy chutney.
 
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Jazaka Allah khyran akhi..
btw what is indian palak paratha and garam masala?

I have to say when I have it at the afghan kebab house and I have had all of them the pumpkin and meat varieties etc but the potatoes 'kacheloo' I think they're called and the Spinach are my favorite.. so light and airy and not greasy it doesn't bother my stomach at all and I have suffered since childhood with all kinds of tummy problems so I like to keep it simple.. Indian food and I have had many Indian friends over the years, when they make me something I can be sure that my eagerness to please and eat what they've made will turn to dread sometime around 3 am :skeleton:

I wonder why the Afghans are so secretive with their recipes? I also like their raisin carrot rice and their 'shir chai'
 
this is what it looks like:

IMG_4308JPG-1.jpg


with the mint yogurt mmmmm mmmmmm.. of course when my mom makes it it doesn't taste the same.. I asked the owner for the recipe and he said that he uses dill weed and garlic etc.. going to try it soon..

Also their bread differs from the middle eastern bread I am used to and the Indian Naan .. it is nicer than both ..
 
welcome sis,
Palak is a type of spinach that is available more in winter season. It is tasty, easy to clean and also cooks faster.
paratha is obviously the greasy bread
the palak paratha is parata with palak in it, you can add all sorts of ingredients, including lentils coriander, jeera etc into paratha to make it a ready to go portable meal which you can just munch without much fuss. sort of like a "breakfast bar", or should i say "lunch roll".
here's a link:
http://www.cookatease.com/palak-paratha-indian-bread-with-spinach

garam masala is just a blend of ground spices, although "garam" means "hot", it doesn't have to be hot, just intense.
the ingredients vary from region to region, my mum calls it "mix powder", she just buys a bunch of different packs and mixes them into one large jar.
 
Jazaka Allah khyran.. I am going to try it but I have this feeling that it isn't how the afghans make it =(
this looks baked into the bread not stuffed in it no?
 
never made it in my life sis, but it does look nice, i like experimenting with different ingredients and have the women screaming with laughter when i throw something unlikely in, they usually turn out great and they finally grudgingly admit that it's ok.
i did regularly choose crepes at the local market before and used to love it, they'd use loads of cheese and spinach and jamaican chilli and olives and mushrooms, all made in front of your eyes.
mmmmmmmmmmm soft and greasy
 
I don't like soft and greasy =( I like crunchy and savory .. and I don't like things to be so overstuffed that they're cloying or have a funny after taste, rather the right kind of ooze.. I have never cooked in my life outside of sandwiches and eggs (because I don't like cooking odor) but have recently gained interest (not in the odor but the cooking) I might shop around for the right recipe insha'Allah and give it a go.. what's the worst that could happen :skeleton:
 
The worst?
Probably that everyone else politely munches away to keep you happy, and you eagerly munch away simply because you made it. :)
I remember American mustard sauce didn't go too well with pasteurised milk and dessicated coconut in the lamb curry....... But that was a one off :)
 
Abz2000 said:
The worst?
Probably that everyone else politely munches away to keep you happy, and you eagerly munch away simply because you made it. :)
I remember American mustard sauce didn't go too well with pasteurised milk and dessicated coconut in the lamb curry....... But that was a one off :)
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:haha: one time I attempted tea walhi I don't know why I ended up vomiting but my brother may Allah swt bless him, never liked to hurt my feelings he drank the whole thing.. I had it and vomited now pray do tell how do you mess up tea? it was my first attempt and I wasn't savvy to balances and measures..
 
:lol: how can ANYONE mess up with water sugar a teabag and milk?
no wonder arabs have so many maids!
 
Abz2000 said:
:lol: how can ANYONE mess up with water sugar a teabag and milk?
no wonder arabs have so many maids!
Click to expand...
well in my defense the tea didn't come in tea bags my family liked it loose so when it looked a little light when I made it, I kept adding a little of this and a little of that, then a little more of this and a little more of that.. when we had it, it was just so disgusting it turned my stomach instantly I assure you I know how to make excellent tea since.. of course there was a large gap to learn that perfection after I accidentally set the kitchen on fire shortly there after...imsad
 
My mom makes the best (even though I'm not that fond of boloni in general..)... No idea how she does it though. :p: Sorry!
 
Tyrion said:
My mom makes the best (even though I'm not that fond of boloni in general..)... No idea how she does it though. :p: Sorry!
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well go ask man what is keeping you from helping us out?
how can you not be fond of boloni? it is awesome positively awesome..
 
Paratha is the traditional roti (chappati) made will butter/ghee sis. Stuffed paratha is made with fillings like boloni. :)

OMG I have this intense desire to serve you all kinds of parathas I do best and only let you go when you get sick of them and start trying to escape. ;D Oh man.. I wish I could have my own little tea shop that serves nothing but parathas and samosas with desi tea :statisfie
 
^^^^ feed me seymour feed me.. btw I have a very strong aversion to ghee .. can you make it without it?
beggars can't be choosers I know..
let's open a restaurant together .. I am so sick of medicine.. it sucked my youth and life and left me dry..
I'll run the operation and you do the cooking.. what say you?
 
ßlµêßêll said:
^^^^ feed me seymour feed me.. btw I have a very strong aversion to ghee .. can you make it without it?
beggars can't be choosers I know..
let's open a restaurant together .. I am so sick of medicine.. it sucked my youth and life and left me dry..
I'll run the operation and you do the cooking.. what say you?
Click to expand...


Name the airport? :D I'm already in my pinny turning parathas on the griddle :D

Parathas can be made with butter mind you. It's up to you how greasy you want them : )

Lol this is torture. I want everyone to eat my parathas. :omg:
 

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