Bolani – Marathi Recipe

Instructions

For Dough:

• Take maida in a dish.
• You can use half maida and half wheat flour or only wheat flour.
• Add baking powder, salt and mix well.
• Baking powder helps to ferment the dough and rise it.
• Add curd and mix well.
• Add a little water at a time and knead a little thin dough.
• The consistency of the dough should be almost like puranpoli dough.
• Add a little oil and keep on kneading until its stickiness reduces.
• When the dough does not stick to hand anymore, take it out into a bowl.
• Spread a little oil on it.
• Cover and rest it at some warm place for about 4 hours.
• You can ferment the dough overnight if you want.

For Stuffing:

• Boil, peel and grate the potatoes in a bowl.
• Wash spring onion really good and chop it finely.
• Add finely chopped spring onion, coriander powder, salt, powdered black pepper, turmeric powder, green chili and coriander leaves.
• Mix everything well together. Stuffing is ready.
• You can add veggies of your choice like spinach, carrot, cabbage, paneer.

For Making Bolani:

• Take a small ball of dough. Dip the ball in dry flour and roll it like paratha or poli.
• Fill the stuffing and spread it well.
• Fold the chapatti to make it a triangle like samosa and seal it.
• Heat up a skillet on medium heat.
• Transfer the paratha on the hot skillet and roast it as we roast the paratha.
• After roasting for about 2-3 minutes from one side flip the paratha over and roast it well from other side too.
• Spread a little oil on the paratha on both sides and roast well.
• You can use butter or ghee in place of oil.
• Hold it vertically with the help of 2 spoons and roast the edges.
• This will ensure that the edges won’t remain raw.
• When paratha is roasted well take it out into a plate.
• You can have this paratha with raita or chutney or as it is.