Bolani

Bolani – Afghan Potato & Leek Stuffed Flatbread

Bolani is a beloved Afghan street-food flatbread: a thin dough wrapped around a spiced potato and leek filling, then pan-fried until crisp and golden. It is traditionally served with yoghurt and is especially popular during Ramadan as a quick, satisfying iftar snack.

Prep

25 min

Cook

25 min

Total

50 min

Serves

8 bolani (serves 4)

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz / about 3 cups) all-purpose flour, plus extra for dusting
• •240 ml (1 cup) lukewarm water
• •5 g (1 tsp) fine salt, for the dough
• •15 ml (1 tbsp) neutral oil, for the dough, plus more for frying
• •500 g (1.1 lb) potatoes, floury variety such as russet
• •2 medium leeks, white and light green parts only, finely chopped
• •10 g (¼ cup chopped) fresh coriander, leaves and tender stems, chopped
• •5 g (1 tsp) ground coriander
• •2 g (1 tsp) ground cumin
• •2 g (½ tsp) red chilli powder, adjust to taste
• •5 g (1 tsp) salt, for the filling, plus pepper to taste
• •300 g (10½ oz) plain yoghurt, full-fat, to serve; add minced garlic if desired
• •10 g (2 tbsp chopped) fresh mint or coriander, to finish the yoghurt

Steps

1. 1 Make the dough: combine the flour, salt, oil and water in a bowl and mix to a soft, pliable dough. Knead on a lightly floured surface for 6–8 minutes until smooth. Cover and rest for 20 minutes.
2. 2 Make the filling: peel the potatoes, cut into 2 cm (¾ inch) chunks and place in a saucepan of cold salted water. Bring to a boil and cook 12–15 minutes until a knife slides through with no resistance. Drain well and mash roughly — it should remain textured, not puréed.
3. 3 While the potatoes cook, heat 1 tbsp oil in a small pan over medium heat and sauté the chopped leek for 5–6 minutes until softened but not browned. Cool slightly.
4. 4 Combine mashed potatoes, sautéed leeks, fresh and ground coriander, cumin, chilli, salt and pepper. Taste and adjust seasoning. The mixture should be flavourful and just moist enough to hold together.
5. 5 Divide the dough into 8 equal balls (about 80 g / 2¾ oz each). On a lightly floured surface, roll each ball into a thin round about 18 cm (7 inches) across — thin enough that you can almost see the surface beneath through it.
6. 6 Spoon 2–3 tbsp of filling onto one half of each round, leaving a 1 cm (½ inch) border. Fold the empty half over to form a half-moon and press the edge firmly to seal. Crimp with the tines of a fork.
7. 7 Heat a large dry skillet or tawa over medium heat (or use 1–2 tbsp oil per bolani for richer, crispier results). Place one bolani in the pan and cook 2–3 minutes per side, pressing gently with a spatula, until dark golden spots appear and the dough is cooked through and no longer floury at the seam. Repeat with remaining bolani.
8. 8 Doneness cue: the dough should be evenly blistered and golden with no pale, raw patches, and the filling should be piping hot (internal temperature of the filling about 75 °C / 165 °F).
9. 9 Stir the mint or coriander into the yoghurt and serve immediately alongside the hot bolani. Traditional accompaniments are plain yoghurt, green chutney (coriander–mint–green chilli) or a simple tomato–onion salad.