Aloo Afghani Bolani served with cheesy yoghurt sauce

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a special dish, Aloo Afghani Bolani served with cheesy yoghurt sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Aloo Afghani Bolani served with cheesy yoghurt sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aloo Afghani Bolani served with cheesy yoghurt sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Aloo Afghani Bolani served with cheesy yoghurt sauce using 24 ingredients and 5 steps. Here is how you cook it.

This is a thin crust stuffed flat bread served with yoghurt sauce. It's served as a snacks in Afghanistan with tea. It can be suffted with spinach, lentils, chivs, leeks, spring onion and coriander etc. It is crispy bread which can be either baked or shallow fried. My father loves paratha. So I made something new for him on Father's day. He enjoyed it.
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Ingredients and spices that need to be Take to make Aloo Afghani Bolani served with cheesy yoghurt sauce:

1. For the dough
2. 1 1/2 cup madia
3. 1 tbsp salt
4. 1 tbsp yeast
5. 2 tbsp olive oil
6. Warm water
7. For the stuffing
8. 4-5 boiled potatoes
9. 1 cup finely chopped coriander
10. 2 finely chopped green chiles
11. 1 teaspoon black pepper powder
12. 1 teaspoon coriander powder
13. 1/4 teaspoon red Chile flakes
14. to taste Salt
15. 2 tbsp olive oil
16. For the yoghurt sauce
17. 1 cup hung curd
18. 3-4 garlic cloves
19. 1 teaspoon honey
20. 1/4 red Chile flakes
21. 1/4 Black pepper powder
22. 2 tbsp gratted cheese
23. 1 tbsp olive oil
24. to taste Salt

Steps to make to make Aloo Afghani Bolani served with cheesy yoghurt sauce

1. First for the dough. Take the yeast. Put it in warm water keep it for 8-10 min. Now in a bowl add the madia, salt, yeast, olive oil. Mix it well. Now add water as required and make the dough. Cover and keep it for at least 30 min.
2. Now take the boiled potatoes and smash them. To it add salt, black pepper powder, redchile flakes, coriander powder, olive oil and the finely chopped coriander leaves. (You can also add spring onions to it). Mix them all
3. Now make small balls from the dough. Use madia to roll them into thin round shape. Now place the stuffing on one side. Now cover the other portion. Apply water and seal the edges. Then press it with a fork. Now in a pan add olive oil. And shallow fry them on both side till it becomes crispy.
4. For the yoghurt sauce in a bowl add hung curd, salt, crushed garlic, black pepper powder redchile flakes, honey, olive oil and gratted cheese. Mix it well.
5. Now cut it into half and serve it with the sauce. You can also bake the same in the oven instead of frying it.

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