Bolani 🥟

Name: Bolani
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Afghan
Ingredients: dough: 300 g flour, 1 tsp salt, 1 tbsp oil, ~180 ml water; filling: 500 g potatoes boiled and mashed, 2 spring onions, 1 tsp cumin, coriander, salt, black pepper, optional chilli; oil for shallow-frying (traditional: generous); sauces: dried mint + yoghurt; roasted garlic-aubergine chutney; green chilli-tomato chutney

Kabul's street-side flatbread turnover: thin dough wrapped around spiced potato (or spring-onion, or lentils), pan-fried in oil until blistered and golden, then eaten at dusk with chutneys of dried mint, yoghurt and chilli. The bolani carts along the old city walls are a whole social scene — folded paper cones, three sauces, and the crisp tearing sound that carries across the pavement.

Kabul Province Afghan ⏱ 90 min Medium

Method

1

Knead a soft, smooth dough, rest 30 minutes covered. Mix the mashed potato with spring onions and spices while it rests.
2

Divide into golf-ball pieces; roll each as thin as you can without tearing — nearly translucent.
3

Spread a thin band of potato filling over half the circle, leaving a border, fold to a half-moon and press the edges shut.
4

Fry in 1–2 cm hot oil, 3–4 minutes a side, pressing gently, until each bolani bubbles and browns in patches.
5

Drain briefly, cut into wedges, and serve hot in paper with the three sauces on the side — mint yoghurt, aubergine chutney, green chilli. Tear, dip, repeat.

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Bolani 🥟

Method

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