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Bolani
Stuffed flatbread
Bolani kachalu: Afghan stuffed flatbreads with spiced potato and spring onion
Bolani are thin, crisp half-moon flatbreads sold hot from griddles in Kabul's bazaars and made at home for Ramadan iftar, picnics and guests who drop in unannounced. The dough is rolled paper-thin, filled with mashed potato and spring onion (or with leeks or pumpkin), folded and fried in a little oil until blistered and golden. Cut them into wedges and serve with plain yoghurt or a green chutney. Chef's tip: spread the filling in a thin, even layer right to the edges; bolani should be flat and crackly, not puffy and doughy.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 12 ½ oz plain flour
- 1 tsp salt
- 2 tbsp vegetable oil
- ¾ cup warm waterabout
For the filling
- 1 ⅓ lb potatoespeeled and quartered
- 6 spring onionsfinely chopped
- 1 handful fresh corianderchopped
- 1 green chillifinely chopped
- ½ tsp ground black pepper
- 1 tsp salt
For frying
- 6 tbsp vegetable oil
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Method
0/7 doneStep 1: Mix 12 ½ oz plain flour and 1 tsp salt, add 2 tbsp vegetable oil and enough ¾ cup warm water to make a soft but not sticky dough. Knead for 5 minutes until smooth, cover and rest for 30 minutes.
30 minStep 2: Boil 1 ⅓ lb potatoes in salted water for 15–18 minutes, until a knife slides through. Drain well and leave to steam dry for 5 minutes, then mash until smooth.
20 minStep 3: Mix the mash with 6 spring onions, 1 handful fresh coriander, 1 green chilli, ½ tsp ground black pepper and 1 tsp salt. Let it cool completely; warm filling makes the dough sticky and tear.
Step 4: Divide the dough into 6 balls. On a lightly floured surface, roll each into a thin round about 25 cm across, almost thin enough to see through.
Step 5: Spread a sixth of the filling over half of one round in a layer about 5 mm thick, leaving a 1 cm border. Fold the other half over and press the edges firmly to seal; crimp with a fork if you like. A common mistake is leaving air pockets; press them out towards the edge, or the bolani balloons and tears in the pan.
Step 6: Heat a large frying pan over a medium-high heat and add 1 tablespoon of the 6 tbsp vegetable oil. Fry one bolani for 2–3 minutes a side, pressing it flat with a spatula, until blistered and golden brown with darker spots. Repeat with the rest, adding oil each time.
18 minStep 7: Drain briefly on a rack (not paper, which makes them soggy), cut into wedges and serve hot.
Nutrition per serving
- Calories
- 350 kcal
- Protein
- 7 g
- Carbs
- 52 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bolani take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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