📝 About This Recipe
A beloved staple of Afghan street food, Bolani-e-Kachaloo is a thin, pan-fried turnover that offers a perfect symphony of textures. The dough is rolled incredibly thin to achieve a shattering crispness, while the interior remains soft and fragrant with seasoned mashed potatoes, scallions, and fresh cilantro. Traditionally served with a spicy yogurt dip, these savory treats are a testament to the comforting power of simple, high-quality ingredients.
🥗 Ingredients
The Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (approximately, depending on humidity)
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
Potato Filling
- 3 large Russet potatoes (peeled and cubed)
- 1 bunch Scallions (finely chopped, both green and white parts)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1-2 pieces Green chili (Serrano or Thai chili, minced)
- 2 tablespoons Olive oil
- 1 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Salt (adjust to taste)
For Frying
- 1/2 cup Vegetable oil (for shallow frying)
Green Yogurt Chutney (Chaka)
- 1 cup Greek yogurt (plain)
- 1 clove Garlic (minced to a paste)
- 1 teaspoon Dried mint
- 1 tablespoon Lemon juice
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add the olive oil and warm water.
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2
Gradually mix the flour into the liquid until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not 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, boil the potatoes in salted water until fork-tender (about 15-20 minutes). Drain and mash them coarsely in a large bowl.
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5
To the mashed potatoes, add the chopped scallions, cilantro, minced chili, olive oil, salt, and black pepper. Mix well to combine; the filling should be flavorful and slightly chunky.
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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 dough should be translucent.
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8
Spread about 1/2 cup of the potato mixture over one half of the dough circle, leaving a 1/2-inch border at the edge.
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9
Fold the empty half of the dough over the filling to create a semi-circle. Press the edges firmly to seal, and gently press down on the turnover to remove any trapped air pockets.
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10
Heat 2-3 tablespoons of vegetable oil in a large non-stick skillet or flat griddle over medium-high heat.
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11
Carefully place the bolani in the hot oil. Fry for 2-3 minutes per side until deep golden brown and crispy. Use a spatula to press down occasionally for even browning.
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12
Remove and drain on paper towels. Repeat with the remaining dough and filling, adding oil to the pan as needed.
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13
For the sauce, whisk together the yogurt, minced garlic, dried mint, and lemon juice in a small bowl.
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14
Slice each bolani into wedges and serve immediately while hot and crunchy.
💡 Chef's Tips
The secret to a perfect bolani is a very thin dough; if it's too thick, it will be chewy rather than crispy. Don't over-mash the potatoes; a few small chunks provide a better texture against the thin crust. Ensure you press out all air bubbles before sealing, or the bolani will puff up and brown unevenly. If you are short on time, you can use high-quality store-bought flour tortillas or egg roll wrappers, though the flavor won't be as authentic. Keep the finished bolanis in a warm oven (200°F) on a wire rack to maintain crispness while you finish the batch.
🍽️ Serving Suggestions
Serve with a side of 'Chutney-e-Gashneez' (a spicy Afghan cilantro and vinegar sauce). Pair with a glass of 'Doogh', a refreshing Afghan savory yogurt drink with mint and cucumber. Accompany with a fresh salad of diced tomatoes, cucumbers, and red onions dressed in lemon juice. Enjoy as a light lunch or as a shared appetizer before a main course of Kabuli Pulao.