Bolani
Afghan stuffed flatbread: thin dough rounds folded around a filling of spiced potato, leek and coriander, then pan-fried until golden, blistered and slightly crisp on the outside, soft inside. Eaten with a bowl of garlic-mint yogurt for dipping; sold from carts across Kabul.
Overview
Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of oil and served folded around a coriander chutney for dipping. A plain flour-and-water dough rests for half an hour, then divides into balls and rolls thin. The classic filling is boiled mashed potato with sautéed leek, onion, garlic, fresh coriander and chillies, though pumpkin and spinach versions are common too. Spread the filling over half of each round, fold the other half over and seal the edges (a fork-press works, or pinch by hand). Each bolani fries in a shallow pan in a film of oil until both sides are freckled gold. Cut into wedges, eat warm with a green chutney.
Ingredients
Dough
- 500 g plain flour (plus more for rolling)
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 280 ml warm water (approximately)
Filling
- 600 g floury potatoes (peeled, cut into chunks)
- 2 tablespoons vegetable oil
- 2 leeks (white and pale green, finely chopped)
- 4 spring onions (sliced)
- 4 garlic cloves (crushed)
- 1 long green chilli (finely chopped)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon black pepper
- 1 teaspoon salt
- A small bunch of coriander (chopped)
Frying
- Vegetable oil
Yogurt dip
- 300 g plain yogurt
- 2 garlic cloves (crushed)
- 2 tablespoons fresh mint (chopped)
- ½ teaspoon salt
Method
Stage 1 - Dough
- Combine the flour, salt and oil in a wide bowl.
- Add the warm water gradually; mix to a soft, slightly tacky dough.
- Knead 8 minutes until smooth.
- Cover; rest 30 minutes.
Stage 2 - Filling
- Boil the potatoes in salted water 12-15 minutes until tender; drain; mash; cool slightly.
- Heat the oil in a wide pan over medium heat.
- Cook the leeks and spring onions 5-6 minutes until soft.
- Add the garlic and chilli; cook 1 minute.
- Stir in the spices and salt; cook 1 minute.
- Mix into the mashed potato with the chopped coriander. Cool.
Stage 3 - Yogurt dip
- Whisk all the dip ingredients; rest 15 minutes.
Stage 4 - Shape
- Divide the dough into 8 balls.
- Roll each on a floured surface to a 22 cm thin round.
- Spoon a generous pile of filling on one half; press down to spread evenly to within 1 cm of the edge.
- Brush the empty half with water; fold over to seal.
- Press the edge firmly; trim with a knife or pastry wheel for a neat half-moon.
Stage 5 - Fry
- Heat 2 tablespoons of oil in a wide non-stick pan over medium heat.
- Lay one bolani in carefully (or two if your pan fits); cook 3-4 minutes per side until each side is golden with dark spots and the dough is cooked through.
- Lift onto kitchen paper.
- Cook the rest, adding a little oil between batches.
Stage 6 - Serve
- Cut each bolani into halves or quarters.
- Eat hot with the yogurt dip.
Notes
- Roll thin: Bolani should be paper-thin so the filling-to-dough ratio is generous. Thick dough gives a heavy result.
- Don't overfill: Filling that bulges tears the seal in the pan. Spread thin, leaving the seal area clean.
- Filling variations: Pumpkin, lentil, leek-and-spring-onion or spinach are all traditional. The technique stays the same.
Storage
- Best fresh. Re-crisp at 200°C for 5 minutes.
- Freeze cooked 2 months.
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