Bolani
Bolani, from above
VegAfghanistan

Bolani

Thin stuffed flatbreads with potato and leek, pan fried crisp. Afghan street food with yoghurt.

60 minTime
11 gProtein each
mildSpice
Afghan flatbread1 chapter · 1 min read

Make it your way

Grandma's wayThin dough, potato and leek filling, pan fried.
The original
495kcalsame
11 gproteinsame
5 gfibresame
60minutessame

Classic bolani.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2½ cups
Waterabout 3/4 cup
Cooking oil (vegetable oil)for the dough and frying
Potato3, boiled and mashed
Leek1 small, finely chopped (gandana)
Coriander leaves (cilantro)chopped
Green chilli2, chopped
Curd (plain yogurt, natural yoghurt)⅔ cup, to serve
Mint leavesto serve
Saltto taste

Method

4 steps
  1. 1Knead flour, salt, a spoon of oil and water into a soft dough. Rest 30 minutes.
  2. 2Mix mashed potato with leek, coriander, chilli and salt.
  3. 3Roll balls into thin circles, spread filling on half, fold and seal.
  4. 4Pan fry in oil on medium, turning, until golden and crisp.
Serve it like this

Cut into wedges and serve with a bowl of mint yoghurt and green chutney.

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Make it a meal

What goes with Bolani: a bread or rice, a side, something to drink and something sweet.

With a main Green chutney chicken rice bowl45 min
With a main Ashak90 min
On the side Yoghurt mint dressing5 min
On the side Borani banjan50 min
To drink South Indian filter coffee20 min
Something sweet Sakkarai pongal45 min
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