Entree: Afghanistan – Hazarajat Highlands – بولانی ➤ Bolānī (Pan-fried stuffed flatbread filled with spiced potatoes and herbs)
Serving Size: 4
Approximate Time
Prep
50 min
Cook
12 min
Additional
30 min
Total
1 hr 32 min
Ingredients
- 3 cups (420 g) all-purpose flour
- 1 tsp (5 g) salt, divided
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 1 lb (450 g) potatoes, peeled and boiled until tender
- 1 cup (100 g) green onions, finely chopped
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 1/4 tsp (1 g) black pepper
- 1/2 tsp (2.5 g) red pepper flakes or to taste (optional)
- 2 tbsp (30 ml) vegetable oil for the filling (or melted butter)
- Flour for dusting (no measurement)
- 1/2 cup (120 g) plain yogurt for serving (optional)
- Lemon wedges for serving (optional)
Instructions
1. In a large bowl combine flour and 1/2 tsp (2.5 g) salt. Stir in warm water and 2 tbsp (30 ml) oil and knead until a smooth, elastic dough forms, about 5–7 minutes. Cover and let rest 30 minutes.
2. Meanwhile mash the boiled potatoes in a bowl until smooth. Stir in green onions, cilantro, ground coriander, ground cumin, black pepper, remaining 1/2 tsp (2.5 g) salt, red pepper flakes if using, and 2 tbsp (30 ml) oil. Adjust seasoning to taste.
3. Divide the rested dough into 8 equal balls. On a lightly floured surface, roll each ball into a 6–8 inch (15–20 cm) circle about 1/8 inch (3 mm) thick.
4. Place about 1/4 cup (60 g) of the potato filling on one half of each circle, spreading to the edge but leaving a small border. Fold the dough over to form a half-moon and press the edges to seal, removing any excess air.
5. Heat a large nonstick or cast-iron skillet over medium heat and add about 1–2 tbsp (15–30 ml) oil. Fry each bolani 2–3 minutes per side, pressing gently with a spatula, until crisp and golden brown and the filling is heated through.
6. Transfer to a paper-towel-lined plate to drain briefly. Serve hot with plain yogurt and lemon wedges.
