Afghan Bolani is a savory flatbread filled with a spiced potato mixture, perfect as a snack, appetizer, or main dish. Crispy on the outside and packed with herby, aromatic filling, this traditional Afghan treat is a delightful addition to any meal. Simple yet flavorful, Bolani pairs wonderfully with yogurt-based dips or chutneys.
Ingredients:
For the Dough:
- 3 ½ cups (500 g) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons (25 g) vegetable oil
- 1 ¼ cups (300 g) water
For the Filling:
- 1 ½ pounds (680 g) potatoes
- 2 cups (140 g) packed sliced green onion
- 2 cups (60 g) packed chopped cilantro
- ½ cup (60 g) chopped green pepper (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon (12 g) olive oil
For Cooking:
- 8 tablespoons (50 g) vegetable oil (or more as needed)
Instructions:
- Make the Dough: In a spacious bowl, mix together the flour, salt, and oil. Slowly incorporate water, kneading as you go until the dough becomes smooth and pliable. Cover with a damp cloth and allow it to rest for half an hour.
- Prepare the Filling: Peel the potatoes and boil them until tender. Mash them until smooth in a large bowl. Stir in the chopped green onions, cilantro, diced green pepper, black pepper, salt, and olive oil. Mix thoroughly, adjusting the seasoning to your taste.
- Form the Bolani: Divide the dough into 8 equal portions and roll them into balls. On a lightly floured surface, roll out each ball into a thin disc, about 8 inches wide. Spoon 3–4 tablespoons of the mashed potato mixture onto one side of the dough, leaving a small edge. Carefully fold the dough over the filling, creating a half-moon shape. Press the edges together tightly to seal.
- Fry the Bolani: Heat 1–2 tablespoons of oil in a large skillet over medium heat. Carefully add one bolani and cook for 2–3 minutes on each side, until both are golden and crispy. Continue with the remaining bolani, adding more oil to the pan as needed.
- Serve : Serve the Bolani warm with yogurt dip, chutney, or enjoy them on their own.
Conclusion:
Afghan Bolani is a delightful, easy-to-make flatbread that’s crispy, golden, and filled with a flavorful potato mixture. This comforting dish is perfect for any occasion and sure to impress with its blend of herbs and spices. Try it for your next family meal or as a unique appetizer for guests!
Afghan Bolani – Potato Stuffed Flatbread
Bolaniis a crispy, golden Afghan flatbread stuffed with a spiced potato and herbfilling. It’s a versatile dish that can be served as a snack or meal.
Ingredients
For the Dough:
- 3 ½ cups 500 g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons 25 g vegetable oil
- 1 ¼ cups 300 g water
For the Filling:
- 1 ½ pounds 680 g potatoes
- 2 cups 140 g packed sliced green onion
- 2 cups 60 g packed chopped cilantro
- ½ cup 60 g chopped green pepper (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon salt adjust to taste
- 1 tablespoon 12 g olive oil
For Cooking:
- 8 tablespoons 50 g vegetable oil (or more as needed)
Instructions
- Make the Dough: In a spacious bowl, mix together the flour, salt, and oil. Slowly incorporate water, kneading as you go until the dough becomes smooth and pliable. Cover with a damp cloth and allow it to rest for half an hour.
- Prepare the Filling: Peel the potatoes and boil them until tender. Mash them until smooth in a large bowl. Stir in the chopped green onions, cilantro, diced green pepper, black pepper, salt, and olive oil. Mix thoroughly, adjusting the seasoning to your taste.
- Form the Bolani: Divide the dough into 8 equal portions and roll them into balls. On a lightly floured surface, roll out each ball into a thin disc, about 8 inches wide. Spoon 3–4 tablespoons of the mashed potato mixture onto one side of the dough, leaving a small edge. Carefully fold the dough over the filling, creating a half-moon shape. Press the edges together tightly to seal.
- Fry the Bolani: Heat 1–2 tablespoons of oil in a large skillet over medium heat. Carefully add one bolani and cook for 2–3 minutes on each side, until both are golden and crispy. Continue with the remaining bolani, adding more oil to the pan as needed.
- Serve : Serve the Bolani warm with yogurt dip, chutney, or enjoy them on their own.