Global Ramadan recipes: Bolani Stuffed with Pumpkin

Recipe from Afghanistan

Ingredients

Dough:
2 cups self-raising flour
(or 2 cups plain flour with 2 teaspoon baking powder)
½ teaspoon salt
Water

Pumpkin filling:
1 large onion, finely chopped
1 15-ounce can of pumpkin puree
(or roast half a small pumpkin, peel and seed)
2-3 cloves garlic, finely chopped
½ cup walnuts, finely ground or crushed with a mortar and pestle
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon coriander seeds, crushed
Salt, to taste
Oil, for frying
Plain yoghurt, for serving

Preparation

Make your dough: Measure flour and salt into a large bowl. Gradually add water with one hand while mixing with your other hand. Continue until a ball of dough forms, then continue kneading for several minutes more until it is smooth and elastic. Cover the bowl and let it rest for at least 20 minutes while you make the filling.

Make your filling: Place chopped onion in a bowl with pumpkin puree (roasted pumpkin grated into a bowl), chopped garlic, crushed walnuts, cayenne pepper, black pepper, and coriander seed. Mix well and add salt to taste.

Assemble your bolani: Separate dough into tennis-ball sized pieces. Roll each into a ball. Scatter flour on your counter top and roll each ball flat while maintaining a circular shape. Continue to roll and stretch gently with your hands until the circle is about 10 inches in diameter. Spread a spoonful of filling evenly on one side of the dough circle with the back of a spoon; fold the other half over the top of the mixture to form a semi-circle and crimp the edges with your fingers.

Fry your bolani: Heat a tablespoon of oil in a large skillet. Place the bolani one or two at a time in the pan, flattening them a bit more with your fingers. Cook for 2 to 3 minutes on each side, flipping with a spatula, until golden brown all over.
Drain on paper towels and serve with plain yoghurt.