Bolani
Bolani is a popular Afghan stuffed flatbread, typically filled with potatoes, leeks, and herbs, then pan-fried until golden and crispy.
🧂 Ingredients
- 2.5 cups All-purpose flour
- 2 tsp Salt
- 1/4 cup Vegetable oil(plus more for frying)
- 3/4 cup Water(lukewarm)
- 2.5 cups Potatoes(cooked and mashed)
- 1 cup Leeks(finely chopped)
- 1 cup Cilantro(chopped)
- 1/2 cup Green onions(thinly sliced)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Black pepper
- 1 Jalapeño(optional, finely chopped)
👨🍳 Instructions
- 1
For the dough: In a large bowl, combine flour and salt. Add vegetable oil and gradually pour in lukewarm water, mixing until a soft, elastic dough forms. Knead for about 8 minutes until smooth. Cover with a damp cloth and let rest for 20 minutes.
- 2
For the filling: In a bowl, combine mashed potatoes, chopped leeks, cilantro, green onions, cumin, coriander, salt, pepper, and optional jalapeño. Mix well.
- 3
Divide the dough into 8 equal portions. On a lightly floured surface, roll out each portion into a thin circle (about 8-10 inches in diameter).
- 4
Spread about 1/4 cup of filling over half of each dough circle, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal.
- 5
Heat about 1/4 cup of vegetable oil in a large skillet or on a griddle over medium-high heat. Fry the bolani, one at a time, for 2-3 minutes per side, until golden brown and crispy. Add more oil as needed.
- 6
Drain on paper towels and cut into wedges. Serve hot with yogurt or chutney.
💡 Pro Tips
- ✓Ensure the dough is not too sticky; add a little flour if needed.
- ✓Don't overfill the bolani, as it can make sealing difficult.
- ✓Fry in batches to avoid overcrowding the pan, ensuring even crisping.
🔄 Variations
- Use spinach, pumpkin, or lentil fillings.
- Add a pinch of chili flakes to the filling for extra heat.
- Serve with a side of plain yogurt or a mint-cilantro chutney.