Recipe byThe ZestyPlate Kitchen
Afghan bolani - thin flatbreads stuffed with a simple spiced potato and spring onion filling, then shallow-fried until golden and crisp on both sides.
Bolani are Afghan stuffed flatbreads - thin, crisp dough folded around a savoury spiced potato and spring onion filling, then pan-fried golden. Comforting and moreish, they're wonderful warm with a dollop of yogurt or chutney.
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Prep 30 min
Cook 25 min
Total 90 min
Medium
Scale:
- 450g Plain Flour
- 225ml Water
- 3 tsp Salt
- 900g Potatoes
- 50g Spring Onions
- 1 tsp Black Pepper
- For frying Vegetable Oil
Nutrition (per serving)
590
kcal
17g
Protein
127g
Carbs
1g
Fat
Estimated per serving. How we calculate this.
Preparation
- Put the flour and a teaspoon of salt in a mixing bowl and slowly add as much of the water as needed to form a stiff dough.
- Knead on a clean surface for about 5-10 minutes until elastic, smooth and shiny, then form into a ball, cover with a damp cloth, and rest for at least half an hour.
- Peel, wash and boil the potatoes in salted water until soft, then drain and mash thoroughly. Stir in the spring onions, salt and black pepper.
- Divide the dough into 3 or 4 balls and roll each out as thinly as possible on a lightly floured surface - no more than 1.5mm thick, or the bolani will be tough.
- Using a round cutter 13-15cm across (a pan or pot lid works), cut out as many rounds as you can. Spread 1-2 tablespoons of mashed potato over each, moisten the edges, fold over and seal shut.
- Keep the bolani on a lightly floured surface until ready to fry. Heat enough vegetable oil in a frying pan and shallow-fry one or two at a time, browning on both sides.
- Keep the cooked bolani warm until all are done, then serve straight away.
Tips from the ZestyPlate Kitchen
- Roll the dough as thinly as you can - thick bolani turn tough rather than crisp.
- Mash the potato filling smooth and season it well; it's the heart of the bread.
- Seal the edges firmly so the filling stays put during frying.
- Fry over steady heat until deeply golden and crisp on both sides.
Frequently Asked Questions
Yes - brush with a little oil and bake until golden for a lighter version, though frying gives the crispest result.
Spiced pumpkin, leeks, lentils or a greens-and-herb mix are all traditional alternatives.
A garlicky yogurt dip or a tangy chutney is the classic accompaniment.
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