Ingredients
- Bolani Dough
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 t salt
- 2 T oil
- 3/4 – 1 cup warm water
- Potato Filling
- Spinach Filling
- Lentil Filling * 8 t olive oil * 4 finely chopped medium onions * 10 cloves minced garlic * 8 T finely minced fresh ginger * 4 t ground turmeric * 4 t ground cumin * 1 t ground cayenne * 4 c red lentils * 4 c veggie broth * 8 t lemon juice * 1 t kosher salt
- Kadu Bourani (pumpkin) Filling
- Pumpkin: * 2 lb fresh pumpkin or squash * 1/4 c corn oil
- Sweet Tomato Sauce: * 1 T crushed garlic * 1 c water * 1/2 T salt * 1/2 c sugar * 4 oz tomato sauce * 1/2 t ginger root, finely chopped * 1 T finely ground coriander seeds * 1/4 t black pepper
- Yogurt Sauce: * 1/4 t crushed garlic * 1/4 T salt * 3/4 c plain yogurt
- Garnish: * dry crushed mint leaves
* 8-10 lb russet potatoes (20 medium sized potatoes) -chopped 1/2″ * 2 c finely chopped cilantro * 4 c finely chopped leaks (white only) * 1 c olive oil * 4 t salt * 5 t ground black pepper * 15 cloves garlic, minced
* 9-10 lbs frozen spinach thawed and drained * 15 med onion – thinly diced * 20 cloves garlic – minced * 8 tbsp olive oil * 4c lightly drained plain yogurt * salt and pepper to taste
Directions
- Bolani Dough
- Potato Filling
- Spinach Filling
- Lentil Filling
- Kadu Bourani (pumpkin) Filling
- To Serve:
Mix flour and salt. Make a hole in the flour and pour the oil inside, mix. Slowly add water, tbsp at a time. Knead for 10 mins.
Boil water, making sure to add salt. Chop potatoes into 1/2″ cubes and boil until soft. You can leave the skins on if you want. Mash potatoes with the remaining ingredients. (the remaining ingredients should be RAW!)
Simmer garlic and onion for 5 mins or until onions are translucent. Meanwhile, squeeze all water out of spinach, then add to the onions and garlic. Put pan on medium heat for 2 mins, take off heat and add yogurt, salt, and pepper.
Heat olive oil over med-low heat in pan. Add onions, garlic, and ginger, sauté for 5 minutes or until onion is translucent. Add turmeric, cumin, cayenne, lentils, and broth. Stir, turn heat up to high. When it boils turn heat down to a simmer, cover, and cook until lentils are very tender, about 15 minutes. Remove from heat and add lemon juice and salt.
Peel pumpkin and cut into 2-3″ cubes, set aside. Heat oil in large pan that had a lid. Fry pumpkin on both sides for a couple minutes until lightly browned. Mix together ingredients for sweet tomato sauce in a bowl, then add to pumpkin in pan. Cover and cook 20-25 minutes over low heat until pumpkin is cooked and most of the liquid has evaporated. Mix together ingredients for yogurt sauce.
Spread half of the yogurt on a plant, put pumpkin on top, then top with the rest of the yogurt. Sprinkle with dried mint. Serve!