• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Blogging Marathon » Afghani Bolani (Potato Stuffed Afghani Flat bread)

    Afghani Bolani (Potato Stuffed Afghani Flat bread)

    Published: Feb 25, 2015 · Modified: Mar 13, 2020 by Pavani · Leave a Comment

    5 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    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 doesn'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:

    [wpurp-searchable-recipe]Afghani Bolani (Potato Stuffed Afghani Flat bread)For the Dough:: Whole wheat flour, Oil, Water - as needed, Salt, For the Filling:: Potato - large, boiled and mashed, Scallion - finely chopped, Green Chilies - finely chopped (adjust as per taste preference), Cilantro, Salt & Pepper, Yogurt-Mint sauce:: Yogurt - whisked, Mint leaves - finely chopped, Black Salt, Make the dough: Combine flour, salt and oil in a mixing bowl. Add enough water and knead to form a soft pliable dough. Cover and set aside for at least 15~20 minutes.; Make the Filling: Combine all the ingredients for the filling in a bowl. Mix well.; Make the Bolani: Divide the dough into 6~8 equal size pieces. On a lightly floured surface, roll out each piece into a thin roti.; Add about 2tbsp of the filling on the bottom half of the roti and fold the other half on it making sure to press the air out. Press and seal the edges using a fork.; Heat 2tbsp oil in a saute pan and cook the bolanis (either 1 or 2, depending on the size of the pan) until golden brown on both sides.; Repeat with the remaining dough and filling.; Serve warm with the minty yogurt sauce.; Yogurt-Mint sauce: Combine all the ingredients for the sauce and keep it refrigerated until ready to use.; [/wpurp-searchable-recipe]

    Afghani Bolani (Potato Stuffed Afghani Flat bread)

    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 30 mins
    Cook Time: 20 mins
    Course: breads
    Cuisine: Afghan
    Servings: 6 Servings

    Ingredients

    For the Dough:

    • 2 cups Whole wheat flour
    • 2 tsp Oil
    • As needed Water, to knead the dough
    • To taste Salt

    For the Filling:

    • 2 Large Potato, boiled and mashed
    • 4~5 Scallion, finely chopped
    • 1~2 Green Chilies – finely chopped (adjust as per taste preference)
    • ¼ cup Cilantro
    • To taste Salt & Pepper
    • As needed Oil, for cooking bolani

    Yogurt-Mint sauce:

    • ½ cup Yogurt, whisked
    • 3 tbsp Mint leaves, finely chopped
    • To taste Black Salt

    Instructions

    Make the dough:

    • Combine flour, salt and oil in a mixing bowl. Add enough water and knead to form a soft pliable dough. Cover and set aside for at least 15~20 minutes.;

    Make the Filling:

    • Combine all the ingredients for the filling in a bowl. Mix well.

    Make the Bolani:

    • Add about 2tbsp of the filling on the bottom half of the roti and fold the other half on it making sure to press the air out. Press and seal the edges using a fork.;
    • Divide the dough into 6~8 equal size pieces. On a lightly floured surface, roll out each piece into a thin roti.
    • Heat 2tbsp oil in a saute pan and cook the bolanis (either 1 or 2, depending on the size of the pan) until golden brown on both sides.
    • Repeat with the remaining dough and filling. Serve warm with the minty yogurt sauce.

    Yogurt-Mint sauce:

    • Combine all the ingredients for the sauce and keep it refrigerated until ready to use
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    « Zucchini Masala Curry
    How to make Carrot Halwa with Ricotta Cheese | Step by Step Recipe »
    5 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Priya Srinivasan

      February 25, 2015 at 6:13 am

      They were yum aren't they??? Thanks for the mention pavani. Awesome presentation!!!

      Reply
    2. Srividhya Gopalakrishnan

      February 26, 2015 at 10:15 pm

      Should start using more scallions. Very yummy

      Reply
    3. Global Tastes & Travels Inc.

      February 27, 2015 at 4:47 am

      although the filling is different these remind of Chinese scallion pancakes

      Reply
    4. Global Tastes & Travels Inc.

      February 27, 2015 at 4:47 am

      although the filling is different these remind of Chinese scallion pancakes

      Reply
    5. Sarita

      March 01, 2015 at 3:36 am

      Afghani bread looks very nice. ..great pics.

      Reply
    6. Priya Suresh

      March 01, 2015 at 11:10 am

      Am a great fan of this potato stuffed bolani, my recent favourite.

      Reply
    7. Srivalli

      March 03, 2015 at 10:51 am

      This is on my list too..:)..very nicely done pavani..

      Reply
    8. Harini-Jaya Rupanagudi

      March 06, 2015 at 3:49 pm

      Very tempting and inviting pictures.

      Reply
    9. sneha datar

      March 11, 2015 at 2:24 pm

      Very yummy and filling bread.

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome, All!!

    Hello, I am Pavani, the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make. More about me...

    My Cookbooks

    Front page for Vegetarian Indian Instant Pot Cookbook

    My Cookbooks

    My Web Stories

    Check out my web stories here...

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    5 shares