Potato Bolani Recipe

Bolani are delicious hand-rolled yeasted flatbreads from Afghanistan. They are usually made with various filling, then pan-fried until golden brown and crisp. This potato bolani recipe uses mashed potato as the filling.

Typically, bolani are eaten by tearing off strips and dipping them into a chutney or raita or plain yogurt. Try this amazing recipe and I am sure you will love it.

About the recipe

I love trying international recipes right in my kitchen. In that quest, I have tried quite a vegetarian recipes like this vegan pad thai or this zaatar spiced khobez.

Here I have a delicious hand rolled yeasted flatbreads from Afghanistan. Bolani aka bulani or boulanee is a stuffed Afghani bread. The stuffing varies, but here I am sharing potato bolani aka kachaloo bolani recipe. Check out the 'Expert Tips' section for various filling ideas.

These pan-fried bolani bread are crisp on the outside and soft inside. Enjoy them hot, straight off the tawa. Tear off strips and dip them into a spicy relish like a chutney or plain yogurt or raita. Afghans also love to eat this savory treat with a cup of sweet tea.

Traditionally, bolani dough uses all-purpose flour. But I usually add some whole-wheat flour to add some fiber. The dough needs to rise for a little bit, so plan the recipe accordingly.

The potato filling is spicy and flavorful with the addition of onions, chili powder, ground coriander and garlic powder. Do try this easy Afghan bolani recipe and I'm sure you will love it.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make bolani dough:

• Flour - typically Afghani bolani are made with all purpose flour. But I add a bit of whole wheat flour to make them slightly more nutritious.
• Instant yeast
• Oil
• Lukewarm water and salt.

Here are the ingredients you need to make the potato stuffing:

• Potatoes ~ any variety will work. Just boil them until very tender and mash them.
• Onions ~ any variety, white, yellow or red.
• Spices ~ red chili powder, ground coriander, garlic powder, salt & pepper.
• Cilantro

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make bolani with potato filling:

Make Bolani dough

In a large mixing bowl, combine flour, yeast, salt and mix to incorporate. Make a well in the center of the flour and add oil and ¾ cup of water. Mix with your hands in a circular motion to distribute evenly. While continuously mixing, slowly add more water and knead the dough to form a soft pliable dough.

Shape the dough into a ball, place in a lightly oiled bowl. Cover with a towel or plate and set aside for about 40~45 minutes or until doubled in volume.

Divide the dough into 8 equal size pieces. Shape each into a small ball. Place them on a parchment lined baking sheet, cover with a towel and set aside to rest for 10~15 minutes.

Make the potato filling

While the dough is resting, prep your filling.

In a medium size bowl, combine boiled & mashed potato, onion, ground coriander, garlic powder, red chili powder, salt, pepper and cilantro. Mix well and set aside.

Make Potato Bolani

On a lightly floured surface, roll out one dough ball into a 8" round circle. Add about ¼ cup of potato filling on one half of the circle and spread it into a even layer to cover half, leaving about ½" border. Fold the other half over the filling to form a semicircle and press the edges to seal. Repeat with the remaining dough and filling.

Heat about 2 teaspoons of oil in a heavy-bottom sauté pan or tawa. Carefully lift the bolani and place in the pan. Cook, turning once or until golden brown and crisp on both sides. Repeat with the remaining bolani flatbread.

Serve immediately with chutney and/ or raita or plain yogurt for dipping.

Expert Tips

• Even though Afghani bolani are made with all purpose flour, you can add a bit of whole wheat flour to make them slightly more nutritious. I use 2¾ cups of all-purpose and 1 cup of whole-wheat flour in the recipe.
• Here are a few other variety of Afghan bread:
  • Leek bolani ~ 2 cups of finely chopped leeks, ¾ cup chopped scallions, 1 small finely chopped onions along with the spices.
  • Pumpkin bolani ~ 3 cups of cooked and mashed winter squash or pumpkin, 1 finely minced garlic clove, 1 teaspoon ground coriander, salt and pepper.
• Make the filling up to 2 days in advance.
• Bolani are best served hot but store leftovers wrapped in plastic or foil for up to 2 days in the fridge. Reheat thoroughly before serving.

You might also like

Here are few more delicious vegetarian Afghani recipes that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Potato Bolani | Kachaloo Bolani

Afghan bolani is a delicious hand-rolled stuffed flatbread from Afghanistan. This potato bolani version is easy to make and scrumptious.

Author: Pavani

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Prep Time: 20 mins

Cook Time: 30 mins

Resting Time:: 1 hr

Total Time: 1 hr 50 mins

Course: breads

Cuisine: Afghan

Servings: 8 Servings

Ingredients

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For Bolani Dough:

• 3¾ cups All purpose flour
• 1½ teaspoon Instant Yeast
• To taste Salt
• 1 tablespoon Oil, plus more for frying the bolani
• 1~1½ cups Lukewarm Water, plus more if needed

For the Filling:

• 3 Large Potatoes, boiled and mashed
• 1 Large Onion, finely chopped
• 1 teaspoon Ground coriander
• 1 teaspoon Garlic powder
• 1 teaspoon Red Chili powder
• To taste Salt & Pepper
• 2 tablespoons Cilantro, finely chopped

Instructions

Make Bolani dough:

• In a large mixing bowl, combine flour, yeast, salt and mix to incorporate. Make a well in the center of the flour and add oil and ¾ cup of water. Mix with your hands in a circular motion to distribute evenly. While continuously mixing, slowly add more water and knead the dough to form a soft pliable dough.

  Shape the dough into a ball, place in a lightly oiled bowl. cover with a towel or plate and set aside for about 40~45 minutes or until doubled in volume.
  3¾ cups All purpose flour, 1½ teaspoon Instant Yeast, To taste Salt, 1 tablespoon Oil, plus more for frying the bolani, 1~1½ cups Lukewarm Water, plus more if needed
• Divide the dough into 8 equal size pieces. Shape each into a small ball. Place them on a parchment lined baking sheet, cover with a towel and set aside to rest for 10~15 minutes.

Make the Potato Filling:

• While the dough is resting, prep your filling.

  In a medium size bowl, combine boiled & mashed potato, onion, ground coriander, garlic powder, red chili powder, salt, pepper and cilantro. Mix well and set aside.
  3 Large Potatoes, boiled and mashed, 1 Large Onion, finely chopped, 1 teaspoon Ground coriander, 1 teaspoon Garlic powder, 1 teaspoon Red Chili powder, To taste Salt & Pepper, 2 tablespoons Cilantro, finely chopped

Make Potato Bolani:

• On a lightly floured surface, roll out one dough ball into a 6~7" round circle. Add about ¼ cup of potato filling on one half of the circle and spread it into a even layer to cover half, leaving about ½" border. Fold the other half over the filling to form a semicircle and press the edges to seal. Repeat with the remaining dough and filling.
• Heat about 1 tablespoon of oil in a heavy-bottom sauté pan or tawa. Carefully lift the bolani and place in the pan. Cook, turning once, for 3~4 minutes per side, or until golden brown and crisp on both sides.

  Repeat with the remaining bolani flatbread.
• Serve immediately with chutney and/ or yogurt for dipping.

Video

Notes

• Even though Afghani bolani are made with all purpose flour, you can add a bit of whole wheat flour to make them slightly more nutritious. I use 2¾ cups of all-purpose and 1 cup of whole-wheat flour in the recipe.
• Here are a few other variety of Afghan bread:
  • Leek bolani ~ 2 cups of finely chopped leeks, ¾ cup chopped scallions, 1 small finely chopped onions along with the spices.
  • Pumpkin bolani ~ 3 cups of cooked and mashed winter squash or pumpkin, 1 finely minced garlic clove, 1 teaspoon ground coriander, salt and pepper.
• Make the filling up to 2 days in advance.
• Bolani are best served hot but store leftovers wrapped in plastic or foil for up to 2 days in the fridge. Reheat thoroughly before serving.

Nutrition

Serving: 1Bolani | Calories: 430kcal | Carbohydrates: 72g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 18mg | Potassium: 707mg | Fiber: 6g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 29mg | Calcium: 35mg | Iron: 4mg

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