Bolani

About This Recipe

Bolani is one of Afghanistan's most beloved street foods and home-cooking staples — a stuffed flatbread that is pan-fried in a generous amount of oil to create a crispy exterior while the filling steams inside. The most common filling is 'kachaloo bolani' (potato with spring onions and green chili), but spinach (sabzi bolani) and lentils are equally popular. Bolani is eaten at all times of day — as a street snack, a side dish at dinner, or as part of the spread at celebrations. It is particularly associated with nowruz (Persian New Year) celebrations in Afghanistan.

Ingredients

Serves 6

• 300 gall-purpose flour
• 150 mlwarm water
• 1/2 tspsalt
• 400 gpotatoes(boiled and mashed)
• 4 stalksspring onions(finely sliced)
• 2 wholegreen chilies(finely chopped)
• 1 tspground coriander
• 1 tspsalt(for filling)
• 100 mlvegetable oil(for frying)
• 200 gplain yogurt(to serve)

Instructions

1. 1

   Make the dough

   Mix flour, water, and salt. Knead 5 minutes into a soft dough. Rest 15 minutes.

2. 2

   Make the filling

   Mix mashed potato with spring onions, green chili, coriander, and salt.

3. 3

   Assemble

   Roll dough into thin circles. Spread filling over half the circle, leaving a border. Fold in half and press edges to seal.

4. 4

   Pan fry

   Heat oil in a flat pan. Fry bolani over medium heat for 3–4 minutes per side until golden and crispy.

Variations

• •

  Fill with spinach (sabzi), lentils, or pumpkin

• •

  Add dried mint to the potato filling

Storage

Best eaten immediately while crispy. Reheat in a dry pan or oven. Keep filling separately if making ahead.

Frequently Asked Questions