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Recipe by rabz of Dhaka, BD

This is a famous fried pastry made in the Gulf an is eaten with Kabli rice, with shorba or by it self with tomato chutney. This recipe is not for beginners as it takes time to get the perfect thing.

Ingredients non vegetarian 6 servings

    • 3 cup flour
    • 3/4 cup water
    • 1 egg
    • 3 tbsp ghee
    • dash of salt
    • Filling:
    • 1/2 kg mince of your choice
    • 2 large onion finely chopped
    • 1 tsp salt
    • 1/2 tsp cumin powder
    • 1/4 tsp garam masala (all spice)
    • 1/2 tsp black pepper
    • 1 cup chopped parsley
    • 2 hard boiled egg chopped into small cubes.
    • oil for deep frying.


    1. In a bowl combine flour, salt,egg and ghee mix to a crumbly texture then add water and knead.
    2. Form into a pliable dough and set aside for 1/2 an hour.
    3. In a non stick add the mince and allow all the water to evaporate.
    4. Add the spices, salt and onion until the onion becomes soft and mixes with the mince.
    5. Remove from heat and cool 
    6. Add the chopped parsley and eggs and toss to combine all well.
    7. Cut your dough into 2 parts and roll each part into a thin and large rectangle.
    8. Put spoon full fillings 5 cm apart from each other in a vertical manner 8 cm away from the sides (like it is done for ravioli but big).
    9. Brush some water on the sides and fold the empty side over the filled side. 
    10. Cut the Boaf into large squares and put them on a floured tray and cover with a wet cloth.
    11. Heat oil for deep frying and fry 3 -4 at a time until light golden.
    12. Remove on a absorbent kitchen towel and serve as desired.