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Afghani Bolani

Afghani Bolani

A vegan, unleavened, stuffed flatbread which can have a sweet or a savory filling
4.86 from 14 votes
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Course: Main Course
Cuisine: International
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 20 minutes
Total Time: 1 hour
Servings: 3 people
Author: Renu Agrawal-Dongre



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


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


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.
  • 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. 
  • 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.
  • Add the parsley, salt and pepper, add the potatoes and mix everything.
    Afghani Bolani

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.
  • Serve hot with some yogurt dip.
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