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Tray with stack of potato bolani.

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 minutes
Cook Time: 30 minutes
Resting Time:: 1 hour
Total Time: 1 hour 50 minutes
Course: breads
Cuisine: Afghan
Servings: 8 Servings

Ingredients

For Bolani Dough:

  • cups All purpose flour
  • 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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