📝 About This Recipe
A beloved staple of Kabul’s vibrant street food scene, Bolani-e-Kadu is a masterpiece of textures and contrasting flavors. These pan-fried turnovers feature a paper-thin, shatteringly crisp dough that encases a luscious, savory-sweet pumpkin filling spiked with fiery green chilies and aromatic spices. Perfectly golden and impossibly addictive, they offer a warm, comforting glimpse into the heart of Afghan hospitality.
🥗 Ingredients
For the Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1 1/4 cups Warm water (approximately 105°F)
- 2 tablespoons Vegetable oil
- 1 1/2 teaspoons Salt
For the Pumpkin Filling
- 1.5 pounds Sugar pumpkin or Butternut squash (peeled, seeded, and finely grated)
- 4-5 stalks Green onions (finely chopped, whites and greens)
- 1/2 cup Fresh cilantro (finely chopped)
- 2 pieces Green serrano or bird's eye chilies (minced; adjust for heat preference)
- 2 tablespoons Olive oil
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Sugar (to balance the squash)
For Frying and Serving
- 1/2 cup Neutral oil (for shallow frying; grapeseed or canola works well)
- 1 cup Greek yogurt (for dipping)
- 1 clove Garlic (minced into the yogurt)
- 1 teaspoon Dried mint (for garnish)
👨🍳 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 bring the flour into the liquid and knead by hand for about 8-10 minutes (or 5 minutes in a stand mixer) until a smooth, elastic, and slightly tacky dough forms.
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3
Lightly oil the dough ball, place it back in the bowl, cover with a damp cloth, and let it rest for at least 30 minutes. This relaxes the gluten for easy rolling.
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4
While the dough rests, prepare the filling. Squeeze the grated pumpkin in a clean kitchen towel to remove as much excess moisture as possible; this prevents a soggy bolani.
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5
In a medium bowl, combine the dried pumpkin, chopped green onions, cilantro, minced chilies, olive oil, salt, pepper, and sugar. Mix thoroughly until well combined.
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6
Divide the rested dough into 8-10 equal-sized balls (roughly the size of a large lemon).
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7
On a lightly floured surface, roll one dough ball into a very thin circle, approximately 10-12 inches in diameter. The dough should be almost translucent.
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8
Spread about 3-4 tablespoons of the pumpkin 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, then use your fingers or a fork to crimp the edges tightly.
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10
Heat 2-3 tablespoons of oil in a large non-stick skillet over medium-high heat until shimmering.
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11
Carefully place the bolani in the skillet and fry for 3-4 minutes per side, or until deep golden brown and blistered. Press down gently with a spatula to ensure even cooking.
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12
Transfer the cooked bolani to a wire rack or paper towel-lined plate. Repeat with the remaining dough and filling, adding oil as needed.
💡 Chef's Tips
Always squeeze the grated pumpkin thoroughly; any excess water will steam the dough from the inside and ruin the crunch. Keep your rolled dough covered with a towel while you work to prevent it from drying out and cracking. If you find the dough is springing back while rolling, let it rest for another 5 minutes to relax the gluten. For a shortcut, you can use high-quality store-bought egg roll wrappers or flour tortillas, though the texture will be less authentic. Control the heat carefully; if the oil is too hot, the outside burns before the pumpkin inside softens.
🍽️ Serving Suggestions
Serve hot with a side of 'Chutney-e-Gashneez' (Afghan cilantro and walnut chutney). Pair with a bowl of garlic-infused Greek yogurt topped with a sprinkle of dried mint. Enjoy alongside a cup of hot Afghan Chai (cardamom tea). Serve as an appetizer for a larger Afghan feast featuring Kabuli Pulao. Cut into wedges for the perfect party finger food.