Afghan Bolani – Potato and Green Onion Stuffed Flatbread Recipe
Afghan Bolani is a delicious stuffed flatbread featuring a savory filling of potatoes, green onions, cilantro, and green peppers. This recipe combines a tender dough wrapped around a flavorful, lightly sautéed vegetable and herb mixture, pan-fried to a crispy golden finish. Perfect as a snack or appetizer, bolani offers a satisfying blend of textures and plenty of fresh, vibrant flavors from the herbs and vegetables.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 bolani flatbreads 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Afghan
- Diet: Vegetarian
Ingredients
Scale
Dough:
- 3 1/2 cups all-purpose flour (500g)
- 1 teaspoon salt
- 2 tablespoons vegetable oil (25g)
- 1 1/4 cups water (300g, adjust as needed)
Filling:
- 1 1/2 pounds potatoes (680g)
- 2 cups packed sliced green onion (140g)
- 2 cups packed cilantro (60g)
- 1/2 cup chopped green pepper (60g or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon salt or to taste
- 1 tablespoon olive oil (12g)
- 8 tablespoons vegetable oil (50g or more as needed for frying)
Instructions
- Prepare the dough: Combine the all-purpose flour, salt, and vegetable oil in the bowl of a food processor. With the motor running, gradually add water until the dough forms a cohesive ball that is neither too sticky nor too dry. Adjust water quantity slightly if needed. Remove the dough and knead it a couple of times on a clean surface, then wrap it in plastic wrap and let it rest for about 20 minutes.
- Prepare the filling: Wash potatoes and prick them with a fork. Microwave until soft, about 10-15 minutes depending on size, or alternatively peel, cube, and boil until tender. Once cool enough to handle, peel and coarsely mash the potatoes for a chunky texture. Roughly chop the cilantro. In a skillet, heat olive oil and sauté the chopped green pepper for one minute, then add sliced green onions and sauté an additional two minutes. Turn off heat, stir in cilantro, salt, and black pepper, then gently mix in the mashed potatoes.
- Roll the dough and fill: Divide the rested dough into eight equal portions and roll each into a ball. Keep them covered while rolling out. Roll each ball on a floured surface into an 8-9 inch circle. Place one eighth of the filling onto the top half of the dough circle, leaving a half-inch border around edges. Fold the bottom half over the filling and firmly press edges to seal shut. Repeat with remaining dough balls and filling portions.
- Cook the stuffed flatbreads: Heat vegetable oil in a large skillet over medium-high heat. Add one or two bolani and shallow fry on one side until golden brown, about 2-3 minutes. While cooking, brush oil onto the uncooked side. Flip and fry the other side until golden brown as well, gently pressing edges to ensure even browning. Remove cooked bolani to a cooling rack to maintain crispness. Repeat until all flatbreads are cooked.
Notes
- You can cook potatoes either by microwaving or boiling, whichever is more convenient.
- Keep cooked bolani on a cooling rack instead of a plate to prevent sogginess and maintain crisp texture.
- Adjust salt and black pepper in the filling to taste according to your preference.
- Use enough vegetable oil for frying to allow shallow frying without sticking, but you do not need to deep fry.
- If you want a thinner flatbread, roll dough slightly larger but be careful when folding and sealing.
Keywords: Afghan Bolani, stuffed flatbread, potato flatbread, green onion bolani, Afghan appetizer, pan-fried flatbread
