Bolani
Thin Afghan flatbreads stuffed with spiced potato and spring onion, fried until crisp and served with yoghurt and green chutney.
- Serves6
- Prep40 min
- Rest30 min
- Cook25 min
- HeatMild
Bolani are a favourite at iftar and family gatherings. The dough is just flour, water and salt; the trick is rolling it thin so the filling shows through.
Ingredients
- For the dough
- For the filling
- To serve
Pick upChapati flour and potatoes from the shelves, spring onions and coriander from the veg
Method
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Mix the flour, salt, oil and warm water into a soft dough. Knead for 5 minutes, cover and rest for 30 minutes.
Mix the mashed potato with the spring onions, coriander, chillies, salt and pepper.
Divide the dough into 6 balls. Roll each into a very thin round, about 25cm across. Spread a sixth of the filling over one half, fold over and press the edges to seal.
Heat 2 tablespoons of oil in a large frying pan over a medium heat. Fry each bolani for 2 to 3 minutes a side until golden and crisp. Keep them warm while you fry the rest.
Cut into pieces and serve hot with yoghurt and green chutney.
Tips
- Swap the potato for chopped leeks or pumpkin for other classic Afghan fillings.
Good to know
- Heat
- Mild. Add green chillies at the table if you like it hotter.