📝 About This Recipe
Bolani is a beloved Afghan street food and family staple, cherished for its thin, shatteringly crisp crust and savory vegetable interior. Traditionally served as a snack, appetizer, or side dish, these pan-fried flatbreads encapsulate the heart of Afghan hospitality with their aromatic blend of fresh leeks, scallions, and earthy potatoes. Whether dipped in a cooling yogurt sauce or enjoyed warm from the skillet, Bolani offers a comforting, soul-satisfying experience that bridges the gap between a simple bread and a complete meal.
🥗 Ingredients
The Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1.25 cups Warm water (approximately 110°F)
- 2 tablespoons Vegetable oil (neutral flavor)
- 1.5 teaspoons Salt
The Savory Filling
- 2 large Potatoes (Russet or Yukon Gold, boiled and peeled)
- 2 cups Leeks (finely chopped, white and light green parts only)
- 1 cup Scallions (finely sliced)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 piece Green Chili (Serrano or Thai bird's eye, minced (optional for heat))
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon Salt (to taste)
- 1 tablespoon Olive oil (to bind the filling)
For Frying
- 1/2 cup Vegetable oil (for shallow frying in batches)
Chutney-Yogurt Dip (Chakka)
- 1 cup Greek yogurt (plain and full-fat)
- 1 clove Garlic (pasted or finely minced)
- 1 teaspoon Dried mint
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the warm water and 2 tablespoons of vegetable oil.
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2
Gradually stir the flour into the liquid until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth, elastic, and no longer sticky.
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3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for at least 30 minutes. This relaxes the gluten, making it easier to roll thin.
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4
While the dough rests, prepare the filling. Place the boiled potatoes in a bowl and mash them until smooth but slightly chunky for texture.
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5
Add the finely chopped leeks, scallions, cilantro, and minced chili to the potatoes. Season with salt, black pepper, and 1 tablespoon of olive oil. Mix thoroughly until well combined.
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6
Divide the rested dough into 6 to 8 equal-sized balls (roughly the size of a large lemon).
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7
On a floured surface, roll one dough ball into a very thin circle, about 10-12 inches in diameter. The thinner the dough, the crispier the Bolani will be.
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8
Spread about 1/2 cup of the filling over one-half of the dough circle, leaving a 1/2-inch border around the edge.
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9
Fold the empty half of the dough over the filling to create a semi-circle (half-moon shape). Press the edges firmly to seal; you can use a fork to crimp them or simply press with your fingers.
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10
Repeat the process with the remaining dough balls and filling, keeping the finished Bolanis under a dry towel so they don't dry out.
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11
Heat 2-3 tablespoons of oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place one Bolani in the pan.
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12
Fry for 2-4 minutes per side, turning once, until the exterior is golden brown and blistered with crispy spots. Add more oil to the pan between batches as needed.
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13
Remove the Bolani from the pan and drain on paper towels. Slice into wedges while hot.
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14
For the sauce, whisk together the yogurt, garlic, dried mint, lemon juice, and a pinch of salt in a small bowl.
💡 Chef's Tips
Ensure your leeks are washed thoroughly as they often trap sand; dry them completely before adding to the filling to prevent a soggy dough. The secret to authentic Bolani is rolling the dough as thin as possible—almost translucent—without tearing it. If you prefer a lighter version, you can brush the Bolani with oil and bake them at 400°F until golden, though pan-frying provides the best texture. Don't overstuff the flatbreads, or the filling might leak out and cause the oil to splatter during the frying process. Keep the cooked Bolanis in a warm oven (200°F) while you finish the rest of the batches to ensure everyone eats at the same time.
🍽️ Serving Suggestions
Serve hot with a side of 'Chakka' (the garlic-mint yogurt sauce provided in the recipe). Pair with a fresh Afghan Salata (diced tomatoes, cucumbers, onions, and lemon juice). Accompany with a cup of hot green tea flavored with cardamom for a traditional experience. Serve alongside a spicy cilantro-green chili chutney (Zhoug or Afghan green sauce) for extra heat. Enjoy as a light lunch or as a communal appetizer before a main course of Kabuli Pulao.