COPPER🇦🇫 Afghanistan
Bolani recipe
Delicious Afghan stuffed flatbreads, perfect for sharing!
Ingredients
- 500 g all-purpose flour
- 200 ml water
- 300 g potatoes
- 100 g green onions
- 50 g cilantro
- 1 tsp salt
- 100 ml oil
How to make Bolani
- Boil 2 medium potatoes in a pot of water for about 15 minutes until fork-tender, then drain and mash until smooth.
- Chop 3 green onions and a handful of cilantro, then mix them into the mashed potatoes with 1 teaspoon of salt.
- In a mixing bowl, combine 500 g of all-purpose flour, 1 teaspoon of salt, and 200 ml of water to form a soft dough.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic, then let it rest for 15 minutes covered with a towel.
- Divide the dough into 8 equal pieces and roll each piece into a flat circle about 15 cm in diameter.
- Place a generous spoonful of the potato filling on one half of each circle and fold over to create a half-moon shape.
- Press the edges of each bolani to seal tightly, ensuring no filling escapes in cooking.
- Heat 3 tablespoons of oil in a skillet over medium heat and fry each bolani for about 4-5 minutes on each side until golden brown.
- Transfer the bolani to a plate lined with paper towels to absorb excess oil before serving warm.
What is Bolani?
Bolani is a traditional dish from Afghanistan, cooked in a pan, and takes about 60 minutes from start to finish. It is built around all-purpose flour, potatoes and green onions. The recipe below uses 7 ingredients and is written out step by step.
How long does Bolani take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 53 dishes built on all-purpose flour. The method runs to 9 steps, the longest being 15 minutes.
Any tips for making Bolani?
Ensure the filling is flavorful to enhance the taste of the bolani.
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