About this Dish
Afghan stuffed flatbread — thin dough filled with potato and chives, or spinach, and pan-fried in oil until golden and crispy. Sold by street vendors and eaten as a snack or starter with yoghurt dipping sauce. The dough must be rolled very thin so the filling-to-bread ratio favours the filling. A beloved street food of Kabul.
IngredientsServes 4
🌾Plain flour, 2 cups
🧂Salt, 1 tsp, divided
💧Warm water, ¾ cup
🥔Russet potatoes, 3 medium, boiled and mashed
🌿Fresh chives or spring onions, 1 large bunch, finely chopped
🌶️Green chilli, 1 small, finely minced (optional)
🫒Vegetable oil, 4 tbsp for frying, plus 1 tsp for dough
🧄Garlic powder, ½ tsp
🥛Plain full-fat yoghurt, 1 cup, to serve
🧄Garlic, 1 clove (minced, for yoghurt sauce)
Method
1
Mix the flour and half the salt in a large bowl, then add the warm water and 1 tsp oil. Knead for about 8 minutes until you have a smooth, soft, pliable dough. Cover with a damp cloth and rest for 30 minutes — this is essential so the dough rolls thin without springing back.2
While the dough rests, combine the mashed potatoes with the chopped chives, minced chilli, garlic powder, and remaining salt. Mix well and taste — the filling should be well-seasoned and generously herby. Set aside at room temperature.3
Divide the dough into 6 equal balls. On a lightly floured surface, roll each ball out into a very thin round, roughly 25–28cm wide — you want it almost translucent, like a thin flatbread. The thinner you go, the crispier and more authentic the bolani will be.4
Spoon a generous heap of the potato filling onto one half of the dough circle, spreading it evenly but leaving a 1.5cm border at the edge. Fold the empty half over the filling to create a half-moon shape, then press the edges firmly to seal — crimp with your fingers or press with a fork.5
Heat 1–2 tbsp of vegetable oil in a large flat frying pan or skillet over medium-high heat. Once the oil is shimmering, lay a bolani in the pan and fry for 2–3 minutes per side until deeply golden, crispy, and blistered in spots. Work in batches and add more oil as needed between rounds.6
Drain the cooked bolani briefly on a paper towel, then cut into wedges. Serve immediately while crispy alongside the plain yoghurt — you can stir a pinch of salt and dried mint into the yoghurt to make a simple dipping sauce.User Reviews
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