Bolani

• Prep time: 30 mins

• Cook time: 20 mins

• Total time: 50 mins

• Servings: 4

• Country of origin: Afghanistan

• Description: Stuffed Afghan flatbread pan-fried until golden and crispy, filled with spiced mashed potatoes, scallions, or leeks.

• Presentation: Cut into quarters or half-moons and served warm alongside green chutney (Chaknida) or garlic yogurt dip.

• Ingredients:

  • 3 cups all-purpose flour

  • 1 cup lukewarm water

  • 1 tsp salt

  • 3 medium potatoes, boiled and mashed

  • 1 cup finely chopped leeks or green onions (scallions)

  • 1 green chili, finely diced

  • 1 tsp coriander powder

  • 1 tsp ground cumin

  • Vegetable oil for pan-frying

• Step-by-step directions:

  • Knead flour, salt, and water into a soft dough; cover and rest for 20 minutes.

  • Mix mashed potatoes, chopped leeks, diced chili, coriander, cumin, salt, and pepper.

  • Divide dough into small balls and roll each into a thin circle.

  • Spread filling evenly over half of dough circle, leaving borders clean.

  • Fold top half over filling to create a half-moon shape, pressing edges tightly to seal.

  • Heat 2 tbsp oil in a skillet over medium heat and pan-fry bolani for 3-4 minutes per side until golden brown and crisp.

• Optional variations: Gandana (Afghan leek) filling or cooked red lentil filling.

• Cooking tips: Roll the dough as thin as possible to achieve maximum crispness during pan-frying.

• Nutrition facts:

  • Calories: 340 kcal

  • Fat: 10g

  • Carbohydrates: 52g

  • Protein: 8g