Afghani Bolani

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If you’re looking for a dish that’s both comforting and packed with flavor, Afghani Bolani is it. This popular street food is a thin stuffed flatbread, often filled with savory ingredients like potatoes, spinach, or lentils. Loved for its simplicity and taste, Bolani holds a special place in Afghan cuisine. Whether enjoyed as a snack or a meal, it’s a delicious way to experience the rich food culture of Afghanistan.

What is Bolani?

Bolani also called Periki (Pashto) is a beloved Afghan stuffed flatbread, known for its simplicity and flavor. It’s made by stuffing a thin, doughy base with a variety of savory fillings, and then cooking it to perfection on a hot skillet. 

It can be stuffed with a variety of ingredients such as potatoes or leeks, grated pumpkin, herbs like chives, lentils or minced meat. It can be served with plain yogurt or mint yogurt and is usually served with a doogh drink. (Source Wiki)

A Street Food and a Staple

In Afghanistan, Bolani is more than a home-cooked delight; it’s also a street food favorite. Vendors sell it hot off the griddle, often wrapped in paper and enjoyed on the go. Whether eaten as a snack or a meal, Bolani is a comfort food that connects people to their roots.

Ingredients in Afghani Bolani

Dough Ingredients

The base of Bolani starts with a straightforward dough. It’s designed to be pliable and soft, yet strong enough to hold hefty fillings without tearing. The ingredients are basic, but their combination creates a sturdy yet tender canvas.

• All-purpose flour: The foundation of the dough, giving it structure. This can be replaced with whole wheat flour or Atta.
• Water: Helps bind the flour into a smooth, elastic dough.
• Salt: Adds flavor and enhances the dough itself.
• Oil: A splash of oil (often vegetable or sunflower) is added for flexibility and to prevent dryness in the final product.

Some recipes may include a little yogurt for a softer texture, but traditional recipes focus on simplicity to let the fillings shine.

Filling Options

The filling is where cooks can get creative, incorporating seasonal produce or leftover ingredients. Here are some of the most popular and traditional filling options:

• Potatoes: Mashed potatoes seasoned with onions, cilantro, and spices make for a hearty, comforting filling.
• Spinach: Cooked spinach, often mixed with scallions or green onions, provides a lighter, fresh-tasting option.
• Pumpkin: Slightly sweet and earthy, pumpkin is a beloved filling during autumn months.
• Leeks or Green Onions: For a subtle yet slightly tangy and savory kick.
• Lentils: Protein-rich, lentils blended with herbs create a filling that’s both satisfying and nutritious.

The fillings are typically pre-cooked and mashed or finely chopped to ensure they stay intact while being folded into the dough. 

Spices and Seasonings

Some common spices and seasonings used include:

• Cumin: Adds warmth and depth to fillings like potatoes or lentils.
• Coriander: Enhances the freshness of greens like spinach or leeks.
• Turmeric: A pinch gives the filling a subtle earthiness and a golden hue.
• Black Pepper: Provides a gentle heat and balances the other flavors.
• Fresh herbs: Cilantro, parsley, and dill are often chopped and mixed into fillings for bright, herbal notes.

In addition to these, many cooks add minced garlic or finely diced onions to enhance the aromatic profile. These seasonings bring out the natural flavors of the fillings while keeping the dish firmly rooted in Afghan culinary traditions. 

How to Make Afghani Bolani

Making Afghani Bolani at home is simpler than you might think. This savory stuffed flatbread is a comforting and flavorful dish that’s perfect for beginners and seasoned cooks alike. With just a few ingredients and steps, you’ll have a delicious Bolani ready to enjoy. Let’s break it down into three key parts: preparing the dough, making the filling, and assembling and cooking.

Preparing the Dough

1. Start with the basics: Combine all-purpose flour, salt, and vegetable oil in a large mixing bowl.
2. Add water gradually: Slowly pour in water while mixing with your hands. Too much at once can make the dough sticky.
3. Knead the dough: Once the mixture comes together, transfer it to a clean surface and knead for 8–10 minutes. Aim for a smooth and elastic ball of dough.
4. Let it rest: Cover the dough with a damp kitchen towel or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out later.

The key to a good Bolani dough is its pliability. It should feel soft yet firm enough to hold its shape when stuffed.

Making the Filling

The filling is where the magic happens. You can customize it to your taste, but here’s how to make a traditional potato-based filling.

1. Boil the potatoes: Boil the potatoes in a pressure cooker or Instant Pot directly. Alternatively, one can peel and dice the potatoes, then boil them in salted water until tender (about 15–20 minutes). Peel (If using a pressure cooker or Instant Pot),  Drain and mash.
2. Mix in aromatics and herbs: Add the scallions, 2 tablespoons of fresh cilantro, and 1 minced garlic clove to the mashed potatoes.
3. Season to perfection: Stir in freshly ground black pepper, and salt to taste. For a slight tang, you can squeeze in some fresh lemon juice.
4. Cool before use: Let the filling cool completely before stuffing the dough. This prevents the dough from tearing when assembling.

Feel free to substitute potatoes with spinach, lentils, or any other filling you prefer. Just make sure the filling is dry and cohesive to avoid leaks.

Assembling and Cooking Afghani Bolani

Here’s where all the components come together. The assembly process is quick once you’ve mastered the technique.

1. Divide the dough: Split the dough into 6–8 equal pieces and roll each one into a smooth ball.
2. Roll it out: On a floured surface, roll each ball into a thin circle, about 8–10 inches in diameter.
3. Add the filling: Place a generous amount (around 2–3 tablespoons) of filling on one half of the circle. Spread it evenly, leaving a small border.
4. Fold and seal: Fold the other half over the filling to form a half-moon shape. Press the edges firmly to seal, then crimp with a fork for extra security.
5. Cook the Bolani: Heat 2–3 tablespoons of oil in a skillet over medium heat. Cook each Bolani for 2–3 minutes per side, or until golden and crisp. For a healthier option, you can bake them on a parchment-lined baking sheet at 375°F (190°C) for 15–20 minutes, flipping halfway through.
6. Drain and serve: If frying, transfer the cooked Bolani to a plate lined with paper towels to remove excess oil.

Serve your Bolani hot with yogurt, chutney, or ketchup as a dipping sauce. The crispy exterior combined with the flavorful filling will make it hard to stop at just one.

Afghani Bolani

A vegan, unleavened, stuffed flatbread which can have a sweet or a savory filling

4.83 from 17 votes

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Course: Main Course

Cuisine: International

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Resting Time: 20 minutes minutes

Total Time: 1 hour hour

Servings: 8 Servings

Calories: 207kcal

Author: Renu Agrawal-Dongre

Equipment

• Rolling Pin & Board
• Tawa/Griddle/Pan
• Cooking Spoon

Ingredients

Dough:

• 2 cup All Purpose Flour/Maida/Plain Flour
• 1/2 teaspoon salt (As per taste)
• 1 tablespoons oil
• 3/4-1 cup water (As required)

Filling:

• 3-4 Medium size potatoes
• 1 Scallion/Green Onion Bunch
• 1 tbsp Parsley chopped
• 1 tsp green pepper chopped
• 1/2 tsp Black Pepper Freshly ground
• 1/2 tsp salt (As per taste)
• 1 tablespoons Oil
• Oil for shallow frying

Instructions

To form the Dough:

• Combine the flour, salt and oil in a bowl and give a quick mix. Add water and knead it to a semi stiff but soft dough. Knead well.
  
  2 cup All Purpose Flour/Maida/Plain Flour, 1/2 teaspoon salt, 1 tablespoons oil, 3/4-1 cup water
• Cover and let it rest on the counter for 15-20 minutes.

For the filling:

• Wash and boil the potatoes in pressure cooker or alternatively in a large pot or microwave them for 10 minutes. If microwaving, be sure to prick them. 
  3-4 Medium size potatoes
• Once done, let them cool, remove the skin and mash them. 
• In a pan or a skillet add oil.
• Add green pepper and green onion and saute for a minute.
  1 tsp green pepper, 1 Scallion/Green Onion Bunch
• Add the parsley, salt and pepper, add the potatoes and mix everything.
  1 tbsp Parsley, 1/2 tsp salt, 1/2 tsp Black Pepper
  

To form the bolani:

• Divide the dough into equal size pieces and roll them to form balls. 
• Roll out a ball of dough on a lightly floured surface to a 5-6 inch circle.
• Put a portion of filling on the top half of the circle, leaving a half inch border around the edges.
• Apply a bit of water on the edges and fold the bottom half up over the top half and seal the edges.
• Repeat with the remaining balls of dough.
  
• Shallow fry them with a bit of oil on slow to medium heat.
  Oil
• Serve hot with some yogurt dip.

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Nutrition Facts

Afghani Bolani

Amount Per Serving

Calories 207 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 0.3g2%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 443mg19%

Potassium 378mg11%

Carbohydrates 38g13%

Fiber 3g13%

Sugar 1g1%

Protein 5g10%

Vitamin A 61IU1%

Vitamin C 17mg21%

Calcium 17mg2%

Iron 2mg11%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Updates

This post first appeared on my blog on 2nd September 2018. Today 16th Decemnber 2024, I am updating the post with content. Pics and recipe remain the same.

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