Afghani Bolani (Potato Stuffed Afghani Flat Bread)

By Pavani @napavani
Blogging Marathon# 49: Week 4/ Day 2 Theme: Bookmarked Recipes Dish: Afghani Bolani 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: Ingredients: Makes 6~8 bolanis For the Dough:
Whole wheat flour - 2cups
Oil - 2tsp
Water - as needed
Salt - to taste
For the Filling:
Potato - 2 large, boiled and mashed
Scallion - 4~5, finely chopped
Green Chilies - 1~2, finely chopped (adjust as per taste preference)
Cilantro - ¼cup
Salt & Pepper - to taste
Method:
  • 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 Bolanis: 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: Yogurt - ½cup, whisked
Mint leaves - 3tbsp, finely chopped
Black Salt - to taste
Method:
  • Combine all the ingredients for the sauce and keep it refrigerated until ready to use.
Lets check out what my fellow marathoners have cooked today for BM# 49.