📝 About This Recipe
A beloved staple of Kabul’s vibrant street food scene, Bolani-e-Gandana consists of paper-thin dough stuffed with a savory, peppery filling of fresh leeks and herbs. These turnovers are pan-fried until they achieve a shattered-glass crispness, revealing a tender, aromatic interior. Perfectly balanced when dipped into a cooling cilantro-yogurt sauce, they offer a soulful taste of Afghan hospitality and tradition.
🥗 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 (for the dough)
- 1.5 teaspoons Salt (fine sea salt)
The Leek Filling
- 4 large Leeks (white and light green parts only, finely chopped)
- 1/2 cup Fresh Cilantro (finely chopped)
- 2 pieces Green chilies (Thai or Serrano, minced (optional for heat))
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
- 1 tablespoon Olive oil (to bind the filling)
Chutney-e-Gashneez (Cilantro Dipping Sauce)
- 1 cup Greek yogurt (plain and full fat)
- 1 bunch Fresh Cilantro (stems removed)
- 2 cloves Garlic (peeled)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons Walnuts (optional, for thickness and richness)
For Frying
- 1/2 cup 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 pour in the warm water and 2 tablespoons of vegetable oil.
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2
Gradually mix the flour into the liquid until a shaggy dough forms. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft 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 out thinly.
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4
Prepare the filling: Wash the chopped leeks thoroughly in cold water to remove any grit. Drain and pat them very dry with a kitchen towel.
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5
In a medium bowl, combine the dried leeks, chopped cilantro, minced chilies, black pepper, salt, and 1 tablespoon of olive oil. Mix well and set aside.
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6
Make the dipping sauce: Pulse the cilantro, garlic, lemon juice, and walnuts (if using) in a food processor until a paste forms. Fold this into the Greek yogurt and season with salt. Refrigerate until serving.
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7
Divide the rested dough into 8-10 equal-sized balls (roughly the size of a small lemon). Keep them covered while you work.
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8
On a lightly floured surface, roll one ball into a very thin circle, about 10-12 inches in diameter. The dough should be almost translucent.
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9
Spread about 3-4 tablespoons of the leek 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, then use your fingers or a fork to crimp the edge. Lightly press down on the turnover to remove any trapped air.
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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 one or two bolani into the pan.
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12
Fry for 2-3 minutes per side until deep golden brown and crispy. Use a spatula to press down occasionally to ensure even browning.
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13
Drain the finished bolani on a wire rack or paper towels to maintain crispness. Repeat with the remaining dough and filling.
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14
Slice each bolani into triangles or rectangles while hot and serve immediately with the chilled yogurt sauce.
💡 Chef's Tips
Ensure the leeks are completely dry after washing; excess moisture will make the dough soggy and prevent it from crisping. If you cannot find leeks, a mixture of scallions (green onions) and chives is an excellent authentic substitute. Roll the dough as thin as possible—the hallmark of a great bolani is a delicate, crackly crust. Don't overstuff the bolani, as it may burst during frying or remain raw in the center. Keep the finished bolani in a low oven (200°F) if cooking in large batches to keep them warm and crunchy.
🍽️ Serving Suggestions
Serve alongside a bowl of Chutney-e-Gashneez (the cilantro-yogurt sauce provided in the recipe). Pair with a hot cup of Afghan cardamom chai for a traditional afternoon snack. Add a side of 'Salata' (a fine dice of tomato, cucumber, and onion) for a refreshing crunch. For a full meal, serve with a side of Afghan red kidney bean curry (Lubya). A squeeze of fresh lime juice over the fried bolani adds a bright pop of acidity.