Entree: Afghanistan – Central Culinary Region – بولانی ➤ Bolānī (Pan-fried stuffed flatbread with a savory potato and herb filling)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil (for dough)
- 1 lb (450 g) potatoes, about 2 medium, peeled and boiled until tender
- 4 green onions, approx. 4 oz (115 g), thinly sliced
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 2 tbsp (30 ml) vegetable oil (for filling)
- 3 tbsp (45 ml) vegetable oil (for frying)
- Plain yogurt or chutney for serving (optional)

Instructions

1. In a large bowl combine flour and salt; add warm water and 2 tbsp vegetable oil and mix until a soft dough forms. Knead 5–7 minutes until smooth, cover and let rest 30 minutes.
2. Meanwhile, mash the cooked potatoes in a bowl until mostly smooth. Heat 2 tbsp vegetable oil in a skillet over medium heat, add sliced green onions and cook 2–3 minutes until softened. Stir in mashed potatoes, cilantro, cumin, coriander, black pepper, and red pepper flakes; taste and adjust salt. Remove from heat and let cool.
3. Divide dough into 8 equal balls. On a lightly floured surface roll each ball into a 7–8 inch (18–20 cm) thin circle. Spoon about 2–3 tbsp (30–45 ml) filling onto half of each circle, leaving a margin. Fold the dough over to form a semicircle and press edges firmly to seal; crimp or press with a fork.
4. Heat a large skillet over medium heat and add about 1 tbsp (15 ml) oil. Fry 2–3 bolani at a time, 2–3 minutes per side, until golden brown and crisp, adding more oil as needed. Transfer to a paper-towel-lined plate and keep warm. Repeat with remaining bolani.
5. Cut bolani into wedges and serve hot with plain yogurt or chutney.