For day 2 of this week’s marathon, I made a stuffed flatbread from Afghanistan called Bolani. This recipe has been on my to-make list ever since I saw a bunch of my fellow bloggers make it for the A-Z International marathon.
Bolani also spelled as Bulani or Boulanee is filled bread in Persian. Afghani bolani is a stuffed flatbread that is either baked or fried. It has a thin crust and can be stuffed with any veggie like potato, pumpkin, spinach, lentils or chives. It is served with either plain yogurt or mint yogurt. Since my husband doens’t eat yogurt, I made him a simple tomato chutney.
Traditionally all-purpose flour is used to make the bolani, but I followed Priya’s recipe and used whole wheat flour or atta to make them healthier. I used mashed potato that is flavored with scallions, green chilies and cilantro as the filling. These bolanis are panfried in oil until golden brown and crisp. Served with the mint yogurt, bolanis are great to serve as appetizers, snack or even for a meal.
Recipe adapted from Priya Srinivasan’s recipe here:
Afghani Bolani (Potato Stuffed Afghani Flat bread)