📝 About This Recipe
Bolani-e-Sabzi is the quintessential Afghan street food, a crispy, pan-fried turnover that captures the heart of Kabul’s vibrant food scene. These thin, leavened dough pockets are stuffed with a savory, aromatic filling of fresh spinach, scallions, and cilantro, seasoned with a hint of chili and black pepper. Perfectly golden and shatteringly crisp on the outside while remaining tender and earthy within, they offer a soul-warming experience that is both healthy and incredibly satisfying.
🥗 Ingredients
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
- 1/2 teaspoon Instant yeast (optional, for a slightly softer crumb)
The Spinach Filling
- 1 lb Fresh spinach (finely chopped and squeezed dry)
- 1 bunch Scallions (Green onions) (finely sliced, white and green parts)
- 1/2 cup Fresh cilantro (finely chopped)
- 1-2 pieces Green chili (Serrano or Thai bird's eye, minced)
- 2 tablespoons Olive oil
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
For Frying and Dipping
- 1/2 cup Vegetable oil (for shallow frying)
- 1 cup Greek yogurt (for the dipping sauce)
- 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, salt, and yeast. Create a well in the center.
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2
Pour the warm water and 2 tablespoons of vegetable oil into the well. Gradually incorporate the flour from the edges until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 30-45 minutes to allow the gluten to relax.
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5
While the dough rests, prepare the filling. Ensure the chopped spinach is extremely dry; use a kitchen towel to squeeze out every drop of excess moisture.
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6
In a medium bowl, combine the dried spinach, scallions, cilantro, minced chilies, olive oil, salt, and black pepper. Mix thoroughly.
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7
Divide the rested dough into 6 to 8 equal-sized balls (roughly the size of a large lemon).
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8
On a floured surface, roll 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 1/2 cup of the spinach mixture over one half of the dough circle, leaving a 1/2-inch border at the edge.
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10
Fold the empty half over the filling to create a semi-circle. 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 non-stick or cast-iron skillet over medium-high heat.
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12
Carefully place the Bolani in the hot pan. Fry for 2-3 minutes per side until deeply golden brown and blistered.
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13
Transfer the cooked Bolani to a wire rack or paper-towel-lined plate to drain. Repeat with the remaining dough and filling.
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14
While the Bolani are warm, whisk the yogurt with minced garlic and a pinch of salt.
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15
Cut each Bolani into wedges and serve immediately while hot and crispy with the garlic yogurt dip.
💡 Chef's Tips
The secret to a non-soggy Bolani is removing all moisture from the spinach; squeeze it until no more liquid comes out. If the dough keeps shrinking back while rolling, let it rest for another 5 minutes to relax the gluten. You can substitute half the spinach with boiled, mashed potatoes for a 'Bolani-e-Kachaloo' variation. For an extra-authentic flavor, add a teaspoon of ground coriander to the spinach mix. Keep the finished Bolani in a warm oven (200°F) while you fry the rest to maintain their crunch.
🍽️ Serving Suggestions
Serve with a side of 'Chutney-e-Gashneez' (Afghan spicy coriander chutney) for a zesty kick. Pair with a hot cup of cardamom-infused black tea (Chai) for a traditional afternoon snack. Serve alongside a fresh 'Salata' (Afghan diced salad of tomato, cucumber, and onion). A bowl of creamy garlic yogurt topped with dried mint is the essential dipping companion. For a full meal, serve with a side of Afghan red kidney bean curry (Lubya).