Entree: Afghanistan – Herat & Western Afghanistan – بولانی ➤ Bolānī (Pan-fried stuffed flatbread filled with spiced potatoes and fresh herbs)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- Dough:
  - 2 cups (250 g) all-purpose flour
  - 3/4 cup (180 ml) warm water, plus more as needed
  - 1 tsp (6 g) salt
  - 2 tbsp (30 ml) vegetable oil
- Filling:
  - 1 lb (450 g) potatoes, peeled, boiled until tender and mashed
  - 1 cup (100 g) green onions, thinly sliced (white and green parts)
  - 1/2 cup (15 g) cilantro leaves, chopped
  - 1/4 cup (15 g) fresh dill or parsley, chopped (optional)
  - 1 tsp (5 g) ground coriander
  - 1/2 tsp (2 g) ground black pepper
  - 3/4 tsp (4 g) salt, or to taste
  - 1/4 tsp (1 g) red chili flakes or to taste
  - 2 tbsp (30 ml) vegetable oil (for mixing into filling)
- For frying:
  - 1/4 cup (60 ml) vegetable oil, plus more for shallow frying as needed
- To serve:
  - Plain yogurt or chutney, as desired

Instructions

1. Make the dough: In a bowl combine flour and salt. Stir in oil and warm water gradually, mixing until a soft, non-sticky dough forms. Knead 5–7 minutes until smooth. Cover and rest 30 minutes.
2. Prepare filling: In a bowl mash the cooked potatoes. Stir in sliced green onions, cilantro, dill (if using), ground coriander, black pepper, salt, chili flakes and 2 tbsp (30 ml) oil until evenly combined. Taste and adjust seasoning.
3. Divide dough and roll: Divide dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin circle about 7–8 inches (18–20 cm) across.
4. Assemble bolani: Spoon about 2–3 tbsp (30–45 ml) filling onto half of each circle and spread thinly, leaving a small border. Fold the dough over to enclose the filling and press the edges to seal, using a little water if needed. Gently roll or pat each stuffed turnover to even thickness, taking care not to tear.
5. Pan-fry: Heat a skillet over medium heat and add a thin film of oil. Fry each bolani 2–3 minutes per side, pressing gently with a spatula, until golden brown and crisp. Add more oil as needed between batches.
6. Drain and serve: Transfer cooked bolani to a paper towel-lined plate to drain briefly. Serve hot with plain yogurt or a tangy chutney.