Afghan bolani – potato stuffed flatbread

Afghan Bolani (Potato-Stuffed Flatbread)

Table of Contents

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.

See also  Fresh Cabbage and Apple Salad with Lemon Dressing

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.

See also  Texas Pecan Rice

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.

See also  Mediterranean 15 Minute Healthy Roasted Chicken and Veggies (One Pan)