Bolani Afghani is a flatbread fried with a vegetable filling. It has a thin crust and is traditionally stuffed with chives or potatoes. For our recipe, we use leeks for the filling, since chives are not readily available where we live in Canada.
Bolani Afghani is usually made for special occasions, where friends and family come together to help with the preparation. Everyone typically gathers around the table to fill the dough, making it a shared and joyful experience.
It is best served hot with plain yogurt or mint yogurt. While white flour dough is the most common, some prefer using wheat or rye flour instead.
There are four parts involved in making this delicious recipe:
Part 1 – Dough preparation
Part 2 – Potato filling and leek filling preparation
Part 3 – Filling the dough
Part 4 – Frying
Follow each part carefully for the ingredients and equipment needed. And don’t forget to check out our video on YouTube, where we show you exactly how to make this delicious recipe step by step.
Watch a short video on how to make Afghani Bolani
What you need to make Bolani Afghani
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Ingredients needed
Dough
½ cup, warm water or as needed
2 cups, All-purpose Flour
½ tbs, Yeast
½ tsp, Sugar
Potato filling
4 medium potatoes
1 chopped and fried onion
4 chopped and fried garlic cloves
1 cup chopped coriander
1 cup chopped green onions
1 tbs Coriander Powder
1tbs salt
1tbs black pepper
Leek Filling
1 cup chopped leek
1 tbs salt
Yogurt Dip
Ingredients needed
1 cup Yogurt
1 tsp mint
Equipment Needed
Bolani Afghani
Course: lunchCuisine: AfghanDifficulty: Medium10
servings1
hour10
minutes40
minutesIngredients
- Dough
2 cups, all-purpose Flour
½ cup, warm water or as needed
½ tbs, Yeast
½ tsp, Sugar
½ tbs, salt
- Potato filling
4 medium potatoes
1 chopped and fried onion
4 chopped and fried garlic cloves
1 cup chopped coriander
1 cup chopped green onions
1 tbs Coriander Powder
1tbs salt
1tbs black pepper
- Leek Filling
1 cup chopped leek
1 tbs salt
- Yogurt Dip
1 cup Yogurt
1 tsp mint powder
Directions
- Dough
- In a small bowl, add yeast and sugar to warm water.
- In a large bowl, add the flour, the yeast mixture (yeast and sugar in warm water), and salt.
- Mix well and knead the dough until smooth.
- Cover the dough and leave it aside for 45 minutes to an hour.
- Once risen, divide the dough into equal pieces.
- Shape each piece into a ball.
- Potato Filling
- In a bowl, mash the boiled potatoes and add the following: (Fried onions, Fried garlic, Chopped coriander, Chopped green onions, Coriander powder, Salt, Black pepper)
- Mix well until all ingredients are fully combined.
- Leek Filling
- In a bowl, add salt to the chopped leeks.
- Filling and Frying
- Take a piece of dough and roll it into a ball.
- After sprinkling some flour onto a surface, use a rolling pin to roll the dough as thin as possible.
- Fill one half with potato or leek filling, then fold the other half over to seal it.
- Continue flattening it gently with your hands or a rolling pin.
- Fry it on a large, flat pan.
Recipe Video
Did you make this delicious recipe? Tag @afghan yummy food on Instagram and hashtag it #AfghanYummyFood.
Leave a comment below if you have any questions.
Click here to make some Sheer Chai Afghan (Cardamom Tea with milk) to enjoy after lunch.
