Entree: Afghanistan – Kabul & Central Afghanistan – بولانی ➤ Bolānī (Pan-fried stuffed flatbread typically filled with spiced potatoes, leeks, or greens)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 3/4 cup (180 ml) lukewarm water, plus more as needed
- 1 tsp (6 g) salt, divided
- 2 tbsp (30 ml) vegetable oil for dough
- 3 tbsp (45 ml) vegetable oil for frying
- 2 medium potatoes, about 1 lb (450 g) total, peeled, boiled, and mashed
- 4 scallions (green onions), approx. 2 oz (60 g), finely chopped
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice (optional)
- 1 small green chili, seeded and finely chopped (optional)

Instructions

1. In a bowl combine flour and 1/2 tsp (3 g) salt. Add 2 tbsp (30 ml) oil and slowly add lukewarm water, mixing until a soft, non-sticky dough forms. Knead 5–7 minutes until smooth, cover, and rest 30 minutes.
2. Meanwhile, make the filling: in a bowl mix mashed potatoes, scallions, cilantro, ground coriander, turmeric, black pepper, remaining 1/2 tsp (3 g) salt, lemon juice, and chopped green chili if using. Adjust seasoning to taste.
3. Divide dough into 8 equal balls. On a lightly floured surface roll each ball into a thin circle about 8–9 inches (20–23 cm) across.
4. Spoon about 2–3 tbsp (30–45 ml) of filling onto half of each circle, spreading it evenly but leaving a small border. Fold the dough over to enclose the filling and press the edges to seal; you may gently roll again to even thickness.
5. Heat a large skillet over medium heat and add 1 tbsp (15 ml) oil. Fry each bolani 2–3 minutes per side until golden brown and crisp, adding more oil as needed. Transfer to a paper towel-lined plate to drain.
6. Serve hot, cut into wedges, traditionally with plain yogurt or a yogurt-garlic sauce and a side of chutney or pickled vegetables.