📝 About This Recipe
Experience the ultimate Afghan comfort food fusion where the savory, spiced beef filling of traditional Mantu dumplings meets the crispy, golden exterior of a pan-fried Bolani. This dish captures the aromatic essence of Kabul's street food, featuring tender ground meat seasoned with coriander and turmeric, folded into a paper-thin dough. It’s a brilliant shortcut for dumpling lovers that delivers a satisfying crunch and a burst of cumin-spiced warmth in every bite.
🥗 Ingredients
The Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1.25 cups Warm water
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
Mantu-Style Meat Filling
- 1 lb Ground beef or lamb (lean (85/15 ratio works best))
- 3 large Yellow onions (very finely minced)
- 3 cloves Garlic (minced)
- 1.5 tablespoons Ground coriander
- 1 teaspoon Ground cumin
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Black pepper (freshly cracked)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 cup Fresh cilantro (finely chopped)
For Frying and Serving
- 1/2 cup Vegetable oil (for shallow frying)
- 1 cup Greek yogurt (for the Chakkah sauce)
- 1 tablespoon Dried mint (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Gradually add the warm water and 2 tablespoons of oil, mixing with your hands until a shaggy dough forms.
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2
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands. Cover with a damp cloth and let it rest for 30 minutes.
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3
While the dough rests, prepare the filling. In a large skillet over medium-high heat, brown the ground meat while breaking it into very fine crumbles. Drain any excess fat.
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4
Add the minced onions to the meat. In Afghan Mantu, the onions are traditionaly used in high volume to provide moisture and sweetness. Sauté for 5-7 minutes until soft but not browned.
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5
Stir in the garlic, coriander, cumin, turmeric, salt, and pepper. Cook for another 2 minutes until the spices are fragrant. Remove from heat.
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6
Fold in the fresh cilantro and let the filling cool completely. Using a warm filling will tear the delicate dough.
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7
Divide the rested dough into 8 equal-sized balls (roughly the size of a large lemon). Keep them covered to prevent drying out.
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8
On a floured surface, roll one ball out into a very thin circle, approximately 10-12 inches in diameter. The dough should be translucent enough to almost see through.
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9
Spread about 3-4 tablespoons of the meat filling over one half of the dough circle, leaving a 1/2-inch border at the edge.
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10
Fold the other half of the dough over the filling to create a semi-circle (half-moon shape). Press the edges firmly to seal, or use the tines of a fork for a decorative, secure edge.
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11
Heat 2-3 tablespoons of oil in a large flat skillet or griddle over medium heat.
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12
Carefully place the bolani in the pan. Fry for 3-4 minutes per side, or until the surface is golden brown and covered in small, crispy bubbles.
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13
Drain on paper towels and repeat with the remaining dough and filling, adding oil to the pan as needed.
💡 Chef's Tips
For the most authentic flavor, ensure your onions are minced very finely; they should almost melt into the meat. Don't skip the dough resting period, as it relaxes the gluten and allows you to roll the bread paper-thin without it snapping back. If the dough tears while rolling, simply pinch it back together with a tiny bit of water. To keep the bolanis crispy while cooking the rest, place them on a wire rack in a warm oven (200°F) rather than stacking them on a plate. You can make these vegetarian by substituting the meat with sautéed mushrooms or spiced mashed potatoes and leeks.
🍽️ Serving Suggestions
Serve hot with a side of garlic-infused Greek yogurt mixed with dried mint. Pair with a fresh 'Salata' of diced cucumbers, tomatoes, and red onions with lemon juice. A side of spicy Afghan green chutney (Chatney Gashneez) provides a perfect acidic kick. Enjoy with a hot cup of cardamom-scented green tea to balance the richness. Slice into wedges like a pizza for an easy-to-share appetizer or party snack.