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Afghani Bolani

Afghani Bolani Recipe

783kcal
5 from 1 vote
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Prep 45 minutes
Cook 30 minutes
Total 1 hour 15 minutes
The Afghani Bolani Recipe is a traditional stuffed flatbread from Afghanistan. I make it with a mixture of potatoes and green onions, which are seasoned with various spices.
Servings 6 Servings
Course Main Course, Snack
Cuisine Afghani

Ingredients

For the dough:
  • 6 cups all-purpose flour
  • 2 tsp. salt divided
  • 4 tbsp oil
  • 2 ½ cups water)
For the filling:
  • 3 lbs. potatoes
  • 4 cups green onions packed sliced or chopped
  • 4 cups parsley packed
  • 2 tsp. black pepper
  • 2 tsp. salt or to taste
  • 1 tsp. chili flakes
  • 4 tsps. olive oil

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Non-stick skillet
  • Spatula

Method

Prepare the dough:
  1. a. In a large mixing bowl, combine 6 cups of all-purpose flour and 1 teaspoon of salt.
  2. b. Gradually add 4 tablespoons of oil and 2 ½ cups of water to the flour mixture.
  3. c. Mix the ingredients until a smooth and elastic dough forms.
  4. d. Cover the dough with a damp cloth and let it rest for about 30 minutes.
Make the filling:
  1. a. Peel and boil 3 pounds of potatoes until they are tender. Then, mash them in a bowl.
  2. b. In a separate bowl, mix together 4 cups of sliced green onions, 4 cups of packed parsley, 1 cup of chopped green onions, 2 teaspoons of black pepper, 2 teaspoons of salt (or to taste), and 1 teaspoon of chili flakes.
  3. c. Add the mashed potatoes to the green onion mixture and combine well.
  4. d. Drizzle 4 teaspoons of olive oil over the filling and mix until evenly incorporated.
Divide the dough and filling:
  1. a. Divide the rested dough into smaller portions, shaping them into balls about the size of a golf ball.
  2. b. Flatten each dough ball into a thin circle on a floured surface using a rolling pin.
  3. c. Place a generous amount of the prepared filling onto one half of each dough circle, leaving a small border around the edges.
Fold and seal the flatbreads:
  1. a. Fold the other half of the dough over the filling to create a half-moon shape.
  2. b. Press the edges firmly to seal the flatbread shut, ensuring no filling spills out.
Fry the Bolani:
  1. a. Heat a few tablespoons of oil in a large non-stick skillet over medium heat.
  2. b. Carefully place the stuffed flatbreads in the skillet and fry them until they are golden brown and crispy on both sides.
  3. c. Repeat the frying process for the remaining flatbreads, adding more oil to the skillet as needed.

Nutrition

Calories783kcalCarbohydrates144gProtein20gFat15gSaturated Fat2gPolyunsaturated Fat4gMonounsaturated Fat9gTrans Fat0.04gSodium705mgPotassium1532mgFiber12gSugar4gVitamin A4291IUVitamin C110mgCalcium163mgIron11mg

Notes

Keep the dough covered with a damp cloth to prevent drying.
Use a well-floured surface when rolling out the dough to avoid sticking.
Press the edges firmly when sealing the flatbreads to prevent filling leakage.
Adjust the spiciness of the filling to suit personal preferences.
Fry the Bolani on medium heat for a perfect golden color and crispy texture.
Add more oil to the skillet as needed to prevent sticking.

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