Bolani
A thin, hand-rolled Afghan flatbread stuffed and pan-fried on a tawah griddle, genuinely distinct from Central Asian dumplings like the site's mantu: bolani is rolled flatbread, not dough wrapped around filling and steamed. Traditional filling uses gandana, Afghan leek, which is genuinely hard to source outside the region, with a scallion-and-chive mix as a realistic substitute. Potato and pumpkin fillings are equally traditional, not simplified alternatives, and real bolani is shallow-fried with minimal oil, not deep-fried like a samosa, a common inauthentic modern shortcut that changes the texture.
VegetarianVegan-optional
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups flour
- 1 tsp salt
- Water
- 2 tbsp oil, plus more for frying
- 2 cups boiled potato, mashed
- 3 scallions, chopped (or gandana if available)
- Cilantro, chile, salt
- Yogurt, to serve
Steps
- Make a simple dough from the flour, salt, water, and oil. Rest 20-30 minutes.
- Mash the potato with scallion, cilantro, chile, and salt for the filling.
- Roll the dough into thin rounds, spread filling on one half, fold into a semicircle, and seal the edges.
- Shallow-fry on a hot griddle with a little oil until golden and crisp on both sides.
- Serve hot with yogurt.