作法
- 製作麵團：麵粉、鹽與食用油混合，分次倒入溫水揉 8 分鐘成光滑扎實麵團。靜置 30 分鐘。
- 製作內餡：搗碎的馬鈴薯與韭蔥末、香菜、青蔥、蒜末、孜然、喀什米爾辣椒粉、鹽與胡椒拌勻。
- 製作香菜醬：香菜、青辣椒、大蒜、萊姆汁、鹽與 1 大匙水打成濃稠醬汁。
- 麵團分為 12 球。每球擀成直徑 22 公分的薄圓片。一半放上 3 大匙內餡，對折成半月形捏緊邊緣密合。
- 寬底鍋中以中火加熱 2 大匙油。波拉尼每面煎 4 分鐘至深金黃酥脆，翻面時刷油。
- 撈起置於網架瀝油。趁熱搭配濃稠優格與香菜醬享用。每張波拉尼可切成楔形蘸食。
Common questions
Can 波拉尼餅（Bolani） be made ahead?
波拉尼餅（Bolani） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 波拉尼餅（Bolani） spicy?
波拉尼餅（Bolani） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 波拉尼餅（Bolani） vegetarian or gluten-free?
波拉尼餅（Bolani） is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 波拉尼餅（Bolani） to make at home?
波拉尼餅（Bolani） sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can 波拉尼餅（Bolani） be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
波拉尼是阿富汗街邊小吃—在喀布爾、赫拉特、馬扎里沙里夫的麵包店與路邊攤販售。這道菜源自中亞與波斯文化，類似塔吉克或烏茲別克的薩姆薩餡餅，但以煎而非烤的方式製作。馬鈴薯與韭蔥是最傳統的內餡；阿富汗家庭也會變化用南瓜泥、扁豆或菠菜。它是素食且耐攜帶；阿富汗學生會把它放進便當盒，家庭也常端上餐桌。
