Stuffed with potatoes and chives, this version of the Afghan street food offers more than just physical sustenance
½ teaspoon salt, or more to tasteIn a large bowl, mix the flour, 1 teaspoon salt, vegetable oil, and warm water until a somewhat stiff dough forms. On a floured surface, knead the dough until smooth, about 10 minutes. Return to the bowl, cover with plastic wrap, and let the dough rest for 30 minutes.In a small pot, boil the quartered potatoes until they are soft. Drain, place in a bowl, and set aside.If you’re using chives, you can skip this step.
Walwala Jalalzay is an Afghan businesswoman. She was displaced by the recent conflict in Afghanistan and is currently in exile in Albania, where she runs the Kabul-Shengjin Cafe.Recipe tested by Louiie VictaThanks for signing up!
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