Perfect Homemade Afghan Bolani Recipe
Afghan Potato Bolani is a delicious and crispy stuffed flatbread filled with seasoned mashed potatoes. It's perfect for a healthy snack or as a side dish for a larger meal. This Afghan Bolani recipe is easy to make at home, and with simple ingredients, you'll have a crowd-pleaser ready in no time. Follow this step-by-step guide for the perfect bolani, filled with flavorful potatoes, and a crispy outer layer. This recipe ensures you create a Bolani that is not only authentic but optimized for quick preparation while keeping the traditional Afghan flavors intact.
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Resting Time: 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Appetizer, Breads, Snack
Cuisine Afghan, Middle Eastern
Servings 4 Bolani
Calories 230 kcal
Prepare the Dough
In a mixing bowl, add 2 cups of all-purpose flour, ½ teaspoon of salt, and 1 teaspoon of sugar. Mix well.
2 cups All-Purpose Flour, ½ tsp Salt, 1 tsp Sugar
Add 1 tablespoon of oil (or ghee) into the dry mixture. Use your fingers to rub the oil into the flour until the mixture resembles breadcrumbs.
1 tbsp Oil
Slowly pour ½ cup of water, mixing it with your hands until the dough comes together. If needed, add a little more water to get a soft, non-sticky dough.
½ cup Water
Knead the dough for about 5 minutes until smooth. Cover it with a clean towel and let it rest for 30 minutes.
Prepare the Filling
Mash the 3 boiled potatoes with a fork or potato masher until smooth.
3 medium Potatoes
Add 1 small chopped onion, 1 chopped green chili (optional), 2 tablespoons chopped coriander, 1 teaspoon cumin powder, ½ teaspoon black pepper, and salt to taste. Mix everything well until fully combined.
1 small Onion, 1 Green Chili, 2 tbsp Fresh Coriander, 1 tsp Cumin Powder, ½ tsp Black Pepper, Salt
Assemble the Bolani
After the dough has rested, divide it into 4 equal-sized portions using a knife.
On a lightly floured surface, roll each dough ball into a thin, round flatbread (like a roti or tortilla).
Place 2-3 tablespoons of the potato filling on one side of the flatbread. Spread evenly, leaving the edges free.
Lightly wet the edges with water using your fingers, then fold the flatbread over the filling to create a half-moon or triangle shape. Press the edges to seal tightly.
Cook the Bolani
Preheat a non-stick skillet over medium heat. Add a small amount of oil or ghee (about 1 tablespoon).
3 tsp Oil or Ghee
Place the folded bolani in the pan and cook for 2-3 minutes on one side until it turns golden brown.
Brush the top with a little oil or butter, then flip the bolani. Cook the other side for another 2-3 minutes.
Cook all the bolani in the same way, adding more oil as needed.
- For a healthier version: You can bake the Bolani at 180°C (350°F) for 15-20 minutes, flipping halfway through.
- Customizations: Feel free to substitute the potato filling with other fillings like spinach, lentils, or even cheese for a different twist.
- Storage: Bolani can be stored in an airtight container in the fridge for up to 3 days and reheated in a pan for the best results.
By following this authentic Afghan Potato Bolani recipe, you will achieve the perfect balance of crispy and flavorful flatbread, making it a hit for your family and friends.
Calories: 230kcal