Commercial Scale High-Quality Afghani Bolani Recipe (For 100 Persons)

Commercial Scale High-Quality Afghani Bolani Recipe (For 100 Persons)

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Serving Size

• Serving per person: 1 large Bolani (approx. 8-10 inches)

Ingredients (Available in Pakistan)

For Dough:

• All-purpose flour (Maida): 18 kg
• Salt: 250 grams
• Baking powder: 50 grams
• Vegetable oil (for dough): 750 ml
• Warm water: 8-9 liters (as needed)

For Filling (Classic Potato and Green Filling):

• Potatoes: 25 kg (boiled and mashed)
• Green onions (spring onions): 8 kg (finely chopped)
• Fresh coriander (hara dhania): 2 kg (finely chopped)
• Green chilies: 500 grams (finely chopped, optional for spice)
• Garlic paste: 300 grams
• Salt: 400 grams (adjust to taste)
• Black pepper: 200 grams (freshly ground)
• Ground cumin (zeera powder): 150 grams
• Red chili flakes: 100 grams (optional)
• Cooking oil (for shallow frying): 8-10 liters

Optional (for variations):

• Spinach (Palak): 8 kg (washed, chopped, and lightly wilted)
• Pumpkin (Kaddu): 10 kg (grated and lightly sauteed)

Additional:

• Paper towels for oil draining
• Tongs and large frying pans or flat tawa

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Cooking Method (Step-by-Step)

1. Prepare the Dough

1.   In a huge mixing bowl or dough mixer, combine the all-purpose flour, salt, and baking powder.

2.   Add the vegetable oil and mix gently.

3.   Gradually pour warm water while kneading until a soft, non-sticky dough forms.

4.   Cover the dough with a damp cloth and let it rest for at least 1 hour.

2. Prepare the Filling

1.   Boil the potatoes until very soft. Drain and mash them while still warm.

2.   In a large container, mix mashed potatoes, chopped green onions, fresh coriander, green chilies, and garlic paste.

3.   Season with salt, black pepper, ground cumin, and red chili flakes.

4.   If making variations, prepare additional fillings separately (like sauteed spinach or pumpkin).

5.   Mix thoroughly to create a uniform filling mixture.

3. Portion the Dough

1.   After resting, divide the dough into 100 equal-sized balls.

2.   Roll each ball into a thin circle, around 8-10 inches diameter, ensuring it isn't too thick.

4. Assemble the Bolani

1.   Place a generous portion (about 150 grams) of filling on one half of each dough circle.

2.   Fold the dough over the filling to form a half-moon shape.

3.   Press the edges firmly with your fingers or a fork to seal completely.

5. Cooking the Bolani

1.   Heat a large frying pan or tawa on medium heat.

2.   Add a small amount of oil and spread evenly.

3.   Place the prepared Bolani onto the pan.

4.   Cook for 2-3 minutes on each side, flipping carefully, until golden brown and crisp.

5.   Add more oil as needed to ensure crispiness.

6.   Repeat for all Bolani.

6. Draining and Serving

1.   Place cooked Bolani on paper towels to absorb excess oil.

2.   Serve hot with:

o    Yogurt chutney (dahi mint sauce)

o    Green chutney (hara dhania-pudina chutney)

o    Simple tomato ketchup (optional)

3.   Special Chutneys Recipes:

4.   Yogurt Mint Chutney (for 100 servings)

5.    

6.   Ingredients:

7.    

8.   Yogurt (Dahi): 8 kg (full-fat)

9.    

10.                     Fresh mint leaves: 2 kg (washed and chopped)

11.                      

12.                     Fresh coriander leaves: 1 kg

13.                      

14.                     Green chilies: 250 grams

15.                      

16.                     Garlic cloves: 100 grams

17.                      

18.                     Lemon juice: 500 ml

19.                      

20.                     Salt: 200 grams

21.                      

22.                     Cumin powder: 100 grams

23.                      

24.                     Method:

25.                      

26.                     In a blender, add mint, coriander, green chilies, garlic, lemon juice, salt, and cumin powder.

27.                      

28.                     Blend into a smooth paste.

29.                      

30.                     In a large bowl, whisk the yogurt until smooth.

31.                      

32.                     Mix the herb paste into the yogurt.

33.                      

34.                     Adjust seasoning and chill before serving.

35.                      

36.                     Green Chutney (Hari Chutney for 100 servings)

37.                      

38.                     Ingredients:

39.                      

40.                     Fresh coriander: 5 kg

41.                      

42.                     Fresh mint leaves: 2.5 kg

43.                      

44.                     Green chilies: 500 grams

45.                      

46.                     Garlic cloves: 250 grams

47.                      

48.                     Lemon juice: 1 liter

49.                      

50.                     Salt: 300 grams

51.                      

52.                     Water: as needed for blending

53.                      

54.                     Method:

55.                      

56.                     Blend coriander, mint, green chilies, and garlic with lemon juice and salt.

57.                      

58.                     Add water gradually to achieve a medium-thick consistency.

59.                      

60.                     Taste and adjust salt or lemon juice.

61.                      

62.                     Keep chilled and serve cold.

 

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Tips for High-Quality Restaurant Finish

• Always use fresh herbs and spices.
• Do not overstuff to prevent tearing.
• Control oil temperature to avoid greasy Bolani.
• Serve immediately for best taste.
• You can pre-make and half-cook Bolani, then finish frying before serving for quick service.

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·         Written By: IKRAM SAEED

·         WhatsApp: +92 302 4226053

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