Bolani is a traditional Afghani flatbread stuffed and baked with either spinach, pumpkin, red potato, or
green lentil filling. Bolani is usually served warm and as a side-dish, appetizer,or even as a main dish. It is
the perfect diet food because not only are they low in carbohydrates, calories, and fat, they are high in
nutrition such as protein, fiber, and vitamins. Bolanis are also ideal for vegans or those looking for healthy
alternatives to meat products.
• 3 ½ c all-purpose flour
• 1 cup of water room temperature
• 1 tsp salt
• 1 tsp olive oil/veg oil
• 2 medium potatoes
• ½ cup finely chopped onions
• ½ cup chopped coriander
• 2 tbsp. olive oil/ veg oil
• 1 ½ tsp salt
• 1 tsp ground black pepper
• ¼ cup olive oil/veg oil
Mix flour and salt together. Gradually (while mixing) add in water and oil until dough forms a ball. If the
dough is too dry, add more water one tablespoon at a time.
Knead dough for 10 minutes.
Place dough in lightly oiled bowl, cover with a cloth, and let rest for one hour.
Scrub potatoes clean, place in a pot, cover by 2 inches with cold water, add a good pinch of salt, and
bring to a boil over high heat.
After boiling for 20 minutes, check to see if the potatoes are done by poking them with a skewer. The
skewer should easily pierce through the center of the potato. Try not to check the potatoes too much, as
the holes allow water to seep into the potatoes as they cook. Smaller potatoes may get done sooner than
Once the potatoes are done, drain them and let sit for 5-10 minutes.
Peel and quarter the potatoes. Mash with 2 tbsp olive oil, salt, and pepper. Try to get this as smooth as
possible, but keep in mind having some lumps is ok.( in mine I sliced the potatoes into small pieces rather
Add in the finely chopped onions, coriander, green chillies and bell pepper. Cook together at medium heat
then add the spices ; chili powder, black pepper. Adjust the salt if need be.
Assembling and cooking the bolani:
Take a portion of the dough (about the size of a small apple) and roll it into a smooth ball.
Spread some flour onto your surface, and roll the ball with a rolling pin. The dough should be as thin as a
tortilla and have a 10-12 inch diameter. The thinner, the better!
Spread a little more than 1/4 cup of the filling on one half of the dough, leaving about 1/4 inch border
around the rim.
Fold the dough in half over the filling and press to seal. If necessary, continue pressing and flattening the
bolani to remove any excess air inside the pocket.
Heat 1/4 cup olive oil in a pan. The oil should be hot enough that the bolani sizzles when placed in the
pan. Brown the bolani, two at a time, until golden and crispy on both sides. This will only take a couple
minutes on each side.
Place cooked bolani on a paper towel or plate as they finish. Add more oil to your pan as needed while
you cook the rest.
Serve warm with a simple yogurt sauce or any sauce you prefer with a glass of fresh juice of ur choice
Hope you give this recipe a try and enjoy the results.