Afghani Bolani
Afghan flatbread stuffed with a spiced potato and green onion filling, pan-fried in oil until crispy and golden. A staple street snack in Kabul markets, eaten with chutney or yoghurt sauce.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Dough: mix flour, salt, oil and warm water into a smooth, pliable dough. Knead 5 minutes. Rest covered 30 minutes.
About 5 min
Filling: mix mashed potato with spring onion, coriander, green chilli and cumin. Season well.
About 14 min
Divide dough into 6 balls. Roll each into a thin oval (3mm). Place 2–3 tbsp filling on one half; fold over and press edges to seal tightly.
About 14 min
Heat oil in a cast-iron pan over medium-high heat. Fry each bolani 3–4 minutes per side until golden, crispy and speckled.
About 14 min
Drain on a rack. Cut into wedges. Serve hot with garlic-mint yoghurt and green chutney.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 9 g
- Carbs
- 58 g
- Fat
- 14 g
- Fibre
- 4 g
- Sugar
- 2 g
- Sodium
- 420 mg
Contains: gluten
You might also cook
Recipe by Boon Tools.