Description
Afghan Bolani is a savory, crispy flatbread stuffed with a flavorful potato and herb filling. This traditional Afghan dish is easy to prepare and perfect as a snack, appetizer, or side dish. Serve it warm with a yogurt dip or chutney for an authentic culinary experience.
Ingredients
Scale
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.
Notes
- Make Ahead: Prepare the dough and filling a day in advance. Store the dough in the refrigerator and let it come to room temperature before using.
- Custom Fillings: Experiment with other fillings like spinach, pumpkin, or lentils for a creative twist.
- Baking Option: For a lighter version, bake the bolani at 375°F (190°C) for 20–25 minutes, flipping halfway through.
- Reheating: Use a skillet or oven to reheat bolani and restore their crispy texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Afghan