Afghan bolani – potato stuffed flatbread

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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:

  1. In a bowl, mix flour and salt.
  2. Slowly add warm water while stirring until a soft, non-sticky dough forms.
  3. Knead for 5–7 minutes until smooth. Cover with a damp cloth and let rest for 20–30 minutes.

2. Prepare the Filling:

  1. Boil and mash the potatoes in a bowl.
  2. Add chopped green onions, herbs, spices, salt, and pepper. Mix well.
  3. Taste and adjust seasoning if needed.
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3. Assemble the Bolani:

  1. Divide dough into 6–8 equal balls. Roll each into a thin circle (about 7–8 inches wide).
  2. Spoon potato filling onto one half of the circle. Spread evenly, leaving a small border.
  3. Fold the other half over to form a half-moon shape. Press edges to seal (use water if needed).

4. Cook the Bolani:

  1. Heat a skillet or non-stick pan over medium heat with a small amount of oil.
  2. Cook each bolani for 3–4 minutes per side, until golden and crispy.
  3. Drain on paper towels if needed.

5. Serve:

  • Serve warm with yogurt, chutney, or garlic-mint sauce.

Here are some tips and variations to help you customize and perfect your Afghan Bolani (Potato-Stuffed Flatbread):

Tips

  1. 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.
  2. Don’t Overfill:
    Use a thin layer of filling to avoid tearing the dough or causing the filling to spill out while cooking.
  3. Roll Evenly:
    Keep the dough uniformly thin (about 2–3 mm) to ensure even cooking and a crispy texture.
  4. Cook on Medium Heat:
    Too hot, and the outside burns before the inside is cooked; too low, and it won’t crisp up properly.
  5. 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

  1. Spinach Bolani:
    Substitute or combine mashed potato with sautéed, chopped spinach (well-drained) and green onions.
  2. Lentil Bolani:
    Use cooked red lentils mashed with herbs and spices for a protein-rich vegetarian version.
  3. Pumpkin Bolani (Kadoo):
    Use mashed, cooked pumpkin or butternut squash with cinnamon, cumin, and a pinch of sugar for a slightly sweet twist.
  4. 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.
  5. Baked Version:
    Brush bolanis with oil and bake at 200°C (400°F) for about 15–20 minutes, flipping halfway, for a lighter version.
  6. Cheese Bolani:
    Add crumbled feta or a sprinkle of shredded mozzarella to the filling for a creamy, savory variation.
  7. Mini Bolani:
    Make smaller, appetizer-sized versions for parties or dipping.
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Here’s the Q&A, Nutrition Info, and Conclusion to complete your Afghan Bolani (Potato-Stuffed Flatbread) recipe:

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.

 

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