Bolani | Afghani Potato Stuffed Flatbread

This month we are exploring Afghan cuisine for International Food Challenge. Afghan cuisine abundantly uses nation’s chief crops, vegetables, fresh and dried fruits. Afghan cuisine show influences from Central Asian, Eastern Asian, South Asian and the Middle Eastern cuisines. Out of the recipes suggested by Pavani, I tried the popular street food bolani.

Bolani is a vegan flat-bread with a crispy and thin crust stuffed with a vegetable filling. They are made all over Afghanistan by street vendors. The commonly used ingredients for filling are potatoes, spinach, lentils, chives or spring onion. It is quite similar to our Indian aloo paratha. It can be served as an appetizer, side-dish, or main dish along with plain yogurt or mint yogurt. Recipe adapted from here.

Bolani

Afghani Potato Stuffed Flatbread

Print Pin Recipe

Servings 8 – 10

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Ingredients

For the dough

• 3 ½ cup all-purpose flour / maida
• 1 cup water
• 1 tsp salt or to taste
• 1 tsp olive oil

For the filling

• 2 large potatoes
• ½ cup chopped coriander leaves
• ½ cup chopped spring onion white and green parts
• 1 green chilly finely chopped
• 2 tbsp olive oil
• Salt to taste
• 1 tsp cracked black pepper

For frying

• ¼ cup olive oil

Instructions

To make the dough

• In a large bowl mix flour, salt and oil. Add water little at a time and form a ball. Knead for 10 minutes until the dough is smooth and elastic.
• Place dough in lightly oiled bowl, cover with a cloth and let rest for one hour.

To make the filling

• Boil the potatoes and peel the skin. Mash the potatoes with olive oil, salt and pepper.
• Add chopped coriander, spring onion, green chillies and combine.

To make the flatbread

• Divide the dough into 8 to 10 equal portions. Take one portion and cover the remaining dough to avoid drying out.
• Roll one portion of the dough into a smooth ball. On a lightly floured surface, roll the dough into a round as thinly as possible.
• Spread about a quarter cup of the filling on one half of the dough, leaving about ¼ inch border.
• Fold the dough in half over the filling and press the edges to seal. Repeat for remaining dough portions.
• Heat 1-2 tbsp olive oil in a pan. When the oil is hot, place the bolani and cook on medium heat until golden and crispy on both sides.
• Place cooked bolani on a paper towel. Add more oil to your pan as needed and cook the remaining bolani.

Notes

• Yogurt sauce recipe → Mix 1 cup yogurt with dried dill, ¼ tsp coriander powder, ½ tsp minced garlic, ½ tsp lemon juice and salt. 
• The oil should be hot enough that the bolani sizzles when placed in the pan. 

Course: Appetizer

Cuisine: Afghani