📝 About This Recipe
A beloved staple of Kabul’s vibrant street food scene, Bolani-e-Maash is a thin, pan-fried flatbread bursting with a savory, spiced mung bean filling. These golden pockets offer a delightful contrast between the shatteringly crisp exterior and the earthy, protein-rich heart of seasoned legumes and fresh herbs. Perfect as a satisfying snack or a light meal, they represent the warm, communal spirit of Afghan hospitality in every bite.
🥗 Ingredients
For the Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1.25 cups Warm water (approximately)
- 2 tablespoons Vegetable oil
- 1.5 teaspoons Salt
The Mung Bean Filling
- 1 cup Dry green mung beans (rinsed and soaked for 2 hours)
- 1 bunch Scallions (finely chopped, both white and green parts)
- 1/2 cup Fresh cilantro (finely chopped)
- 1-2 pieces Green chili (Serrano or Thai bird's eye, minced)
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt (adjust to taste)
- 1 tablespoon Olive oil (to bind the filling)
For Frying
- 1/2 cup Neutral vegetable oil (for shallow frying)
👨🍳 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 2 tablespoons of oil and the warm water.
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2
Gradually incorporate the flour into the liquid until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until the dough 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 for easier rolling.
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4
While the dough rests, place the soaked mung beans in a pot with 3 cups of water. Bring to a boil, then simmer for 20-25 minutes until tender but not mushy.
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5
Drain the mung beans thoroughly in a fine-mesh sieve. Use a potato masher or the back of a fork to lightly crush about half of the beans—this helps the filling stay together.
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6
In a medium bowl, combine the cooked mung beans, chopped scallions, cilantro, minced chili, black pepper, salt, and 1 tablespoon of olive oil. Mix well and set aside to cool completely.
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7
Divide the rested dough into 8 to 10 equal-sized balls (roughly the size of a large lemon). Keep them covered so they don't dry out.
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8
On a floured surface, roll out one dough ball into a very thin circle, approximately 10-12 inches in diameter. The thinner the dough, the crispier the bolani.
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9
Spread about 3-4 tablespoons of the mung bean filling over one-half of the dough circle, leaving a small border around the edge.
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10
Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, removing as much air as possible from the inside.
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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 slide the bolani into the pan.
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12
Fry for 2-3 minutes per side until the exterior is deep golden brown and blistered. Use tongs to flip carefully to avoid tearing.
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13
Drain the finished bolani on paper towels. Repeat the process with the remaining dough and filling, adding oil to the pan as needed.
💡 Chef's Tips
Ensure the mung bean filling is completely cool before stuffing; warm filling will create steam and make the dough soggy. Roll the dough as thin as you possibly can—it should be almost translucent for that authentic street-food crunch. To prevent the bolani from opening during frying, you can lightly brush the edges of the dough with water before sealing. If you want a variation, you can mix in a little bit of cooked potato or sautéed leeks with the mung beans. Don't crowd the pan; fry one or two at a time to maintain the oil temperature for maximum crispness.
🍽️ Serving Suggestions
Serve hot with a side of 'Chutney-e-Gashneez' (Afghan spicy cilantro and vinegar dipping sauce). A dollop of thick Greek yogurt or 'Chaka' (strained yogurt) seasoned with dried mint is a perfect cooling accompaniment. Pair with a glass of 'Doogh', a refreshing Afghan savory yogurt drink with cucumber and mint. Serve alongside a fresh 'Salata' of diced tomatoes, cucumbers, and onions with lemon juice. Enjoy as a snack with a cup of hot green tea flavored with cardamom.