Afghan stuffed flatbreads filled with spiced potato, pan-fried until crisp and served with a tangy yoghurt-dill sauce.
Bolani
Ingredients
For the Dough
- 1¾ cups all-purpose flour
- ½ tsp salt
- ¾ cup water add gradually to form a soft dough
- ½ tbsp olive oil
For the Potato Filling
- 1 large potato about 200 g, boiled and mashed
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup scallions chopped
- 2 tbsp chopped fresh cilantro
For Frying
- Olive oil as needed (about 2 tbsp per batch)
For the Yoghurt Sauce
- 1 cup plain Greek yoghurt
- 1 garlic clove minced
- 1 tsp fresh dill chopped
- ¼ tsp fresh coriander chopped
- ½ tsp salt
- 1 tbsp water
Instructions
- In a bowl, mix the flour and salt. Gradually add the water and ½ tbsp oil, stirring until a soft dough forms. Knead for 10 minutes, then cover and let rest for 1 hour.
- While the dough rests, boil the scrubbed potato in lightly salted water until tender (about 10 minutes). Drain and let cool, then peel and mash with 1 tbsp olive oil, salt, and pepper. Stir in the scallions and cilantro until evenly combined.
- Divide the rested dough into four equal balls. On a lightly floured surface, roll each ball into a 10–12” circle as thinly as possible.
- Spoon about ½ cup of the potato filling onto one half of each circle, leaving a ¾” border. Fold the dough over to enclose the filling and press the edges to seal. Gently flatten each bolani with your fingers.
- In a non-stick skillet over medium heat, add enough oil to coat the bottom. Fry two bolanis at a time until golden brown on one side (3–4 minutes), then flip and brown the other side. Transfer to paper towels to drain.
- Meanwhile, whisk together the yoghurt, garlic, dill, coriander, salt, and water in a small bowl. Chill until ready to serve.
- Serve the bolani hot alongside the chilled yoghurt sauce.
Notes
Resting the dough allows it to relax, making it easier to roll out thinly without tearing. Adjust the frying oil to keep the flatbreads crisp but not greasy-use just enough to coat the pan. For a lighter version, shallow-fry and drain thoroughly on paper towels. The yoghurt sauce can be made ahead and kept for 1–2 days refrigerated. Bolani is one of Afghanistan’s most popular snacks. It’s a staple at family gatherings, picnics, Ramadan Iftar tables, Eid and weddings.