What is Bolani?
Bolani is a stuffed flat bread found in Afghanistan. They are easy to make and a tasty treat, these can be served as an appetizer or as a side dish. Bolani are best warm and are a true delight, especially served with a simple yogurt sauce. These are enjoyed at special occasions and celebrations but easy enough for any day.
What are the different types of filling for Bolani?
This Bolani recipe is made with potato, scallions and cilantro. A common and delicious filling but the possibilities are endless.
Here are a few suggestions if you want to experiment beyond potato:
Mince meat, spinach, leeks, eggplant, sweet potato, kale, lentils to name a few.
If you are pressed for time, they can also be made using flour tortillas or egg roll wrappers. However, if you have the time, they are authentic and delicious made from scratch. This recipe is a fried version, you can also bake them for a healthier alternative.
They are best served warm after being fried with yogurt sauce. For the simple yogurt sauce, simply mix together 1 cup of plain Greek yogurt, 1 garlic clove minced, 1 teaspoon of fresh dill, 1/4 teaspoon ground coriander, 1/2 teaspoon salt and 1 tablespoon of water.
I am sure you will love this Afghan flat bread called Bolani.
How do you make Bolani?
Bolani
A tasty stuffed Afghan bread that is easy and best served warm with a quick and easy yogurt sauce.
Ingredients
- For the dough:
- 1 ¾ cups all-purpose flour
- ¾ cup water
- ½ teaspoon salt
- ½ teaspoon olive oil
- For the Filling:
- 1 large potato
- ¼ cup scallions chopped
- ¼ cup fresh cilantro chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil plus more for frying the Bolani
Instructions
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For the Dough:
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Mix the flour and salt together. Gradually while mixing add in the water and oil until the dough forms a ball. Don’t add the water all at once, you may use slightly less water or may need more. If you do it slowly you will come up with the right consistency.
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Knead the dough for 10 minutes
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Place the dough in a lightly oiled bowl and cover with a cloth, let rest for one hour.
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Scrub the potato clean and put in pot of lightly salted water.
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Let boil until tender (approx. 30 minutes or so depending on the size of the potato)
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When the potato is tender, drain and set aside to cool
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Peel the potato and mash it up with 1 tablespoon of olive oil, salt and pepper. Get it as smooth as possible.
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Add in the scallions and cilantro and mix together well.
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Assembling the Bolani:
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Cut the dough into four equal pieces and make them into a ball.
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Put flour down on your work surface and roll out the dough into a circle about 10-12 inches. Thin to win! Get them as thin as you can.
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Put about ½ cup of the potato filling on one half of the dough, leaving about a ¼ inch border around the rim.
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Fold the dough over the filling and press to seal. Flatten slightly with your fingers.
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Heat olive oil over medium heat in a frying pan, Brown the Bolani two at a time pan. Cook until golden brown and then flip over to brown the other side. Fry just a couple of minutes on each side.
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Remove Bolani from the Frying pan onto a paper towel to remove any excess oil.
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Serve hot with a quick and easy yogurt sauce
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* For a quick yogurt sauce – mix together 1 cup of plain Greek yogurt, 1 garlic clove minced, 1 teaspoon fresh dill, ¼ teaspoon coriander, ½ teaspoon salt and 1 tablespoon water.
If you would like to explore more about Afghanistan and their cuisine. Please read Our journey to Afghanistan and be sure to check out more authentic Afghanistan recipes below:
Kebab-e-murgh Chicken Kebab marinated in a yogurt cumin sauce.
Kabuli Pulao – Afghan rice dish made lamb, carrots, raisins and apricots.
Borani Banjan – Eggplant baked in a tangy tomato sauce
Afghan Salata – cucumbers, tomatoes and onions with a light lemon dressing
Sheer Birinj – Rice pudding with almonds and cardamom
