Afghan Bolani (Potato-Stuffed Flatbread)
Bolani is a traditional Afghan flatbread filled with a savory mixture of mashed potatoes, herbs, and spices, then pan-fried until golden and crispy. It’s commonly served as a snack, appetizer, or side dish with chutney or yogurt. Easy to make and incredibly flavorful, bolani is a beloved dish that brings comfort and joy with every bite.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4–6 (makes about 6–8 bolanis)
Ingredients
For the Dough:
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup warm water (more if needed)
1 tablespoon oil (optional)
For the Filling:
3 medium potatoes, boiled and mashed
1/2 cup green onions or chives, finely chopped
1/2 cup fresh cilantro or parsley, chopped
1 small green chili, finely chopped (optional)
1 teaspoon ground coriander
1/2 teaspoon cumin
Salt and pepper to taste
For Cooking:
Oil for frying (vegetable or canola)
Instructions
1. Make the Dough:
In a bowl, mix flour and salt.
Slowly add warm water while stirring until a soft, non-sticky dough forms.
Knead for 5–7 minutes until smooth. Cover with a damp cloth and let rest for 20–30 minutes.
2. Prepare the Filling:
Boil and mash the potatoes in a bowl.
Add chopped green onions, herbs, spices, salt, and pepper. Mix well.
Taste and adjust seasoning if needed.
3. Assemble the Bolani:
Divide dough into 6–8 equal balls. Roll each into a thin circle (about 7–8 inches wide).
Spoon potato filling onto one half of the circle. Spread evenly, leaving a small border.
Fold the other half over to form a half-moon shape. Press edges to seal (use water if needed).
4. Cook the Bolani:
Heat a skillet or non-stick pan over medium heat with a small amount of oil.
Cook each bolani for 3–4 minutes per side, until golden and crispy.
Drain on paper towels if needed.
5. Serve:
Serve warm with yogurt, chutney, or garlic-mint sauce.
Tips
Seal Well:
Press the edges firmly to seal the bolani, especially if the filling is moist. Use a little water to help seal the edges if needed.
Don’t Overfill:
Use a thin layer of filling to avoid tearing the dough or causing the filling to spill out while cooking.
Roll Evenly:
Keep the dough uniformly thin (about 2–3 mm) to ensure even cooking and a crispy texture.
Cook on Medium Heat:
Too hot, and the outside burns before the inside is cooked; too low, and it won’t crisp up properly.
Keep Warm in Oven:
If making a large batch, keep cooked bolanis warm in a low oven (about 100°C / 210°F) while you finish the rest.
Variations
Spinach Bolani:
Substitute or combine mashed potato with sautéed, chopped spinach (well-drained) and green onions.
Lentil Bolani:
Use cooked red lentils mashed with herbs and spices for a protein-rich vegetarian version.
Pumpkin Bolani (Kadoo):
Use mashed, cooked pumpkin or butternut squash with cinnamon, cumin, and a pinch of sugar for a slightly sweet twist.
Vegan Bolani:
The traditional recipe is already vegan-friendly, just make sure to use oil (not butter or ghee) for frying and dairy-free dips.
Baked Version:
Brush bolanis with oil and bake at 200°C (400°F) for about 15–20 minutes, flipping halfway, for a lighter version.
Cheese Bolani:
Add crumbled feta or a sprinkle of shredded mozzarella to the filling for a creamy, savory variation.
Mini Bolani:
Make smaller, appetizer-sized versions for parties or dipping.
Q&A
Q: Can I make the dough ahead of time?
A: Yes. You can prepare the dough a day in advance and refrigerate it, wrapped tightly. Let it come to room temperature before rolling.
Q: Can I freeze bolani?
A: Absolutely! Freeze them uncooked with parchment between each layer. Cook straight from frozen—just extend the cooking time slightly.
Q: What can I serve bolani with?
A: Traditional options include plain yogurt, mint yogurt sauce, green chutney, or even garlic sauce.
Q: Can I use store-bought dough?
A: Yes. You can use thin flour tortillas or uncooked flatbreads like lavash or naan for a quicker version, though flavor and texture will differ slightly.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven for best crispiness.
Estimated Nutrition (Per Bolani)
(based on a medium-sized bolani cooked with minimal oil)
Calories: 220 kcal
Carbohydrates: 35g
Protein: 5g
Fat: 7g
Fiber: 2g
Sodium: 220mg
Iron: 10% DV
Note: Nutrition may vary depending on oil used and portion size.
Conclusion
Afghan Bolani is more than just a flatbread—it’s a symbol of Afghan hospitality and home cooking. Crispy on the outside, soft and flavorful inside, it’s easy to make and loved by all. Whether served as a starter, snack, or side dish, bolani is sure to impress. With endless filling variations and simple ingredients, it’s a versatile recipe you’ll come back to again and again.