Bolani (Afghan Potato-Stuffed Flatbreads)

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Bolani (Afghan Potato-Stuffed Flatbreads)

Afghan bolani: thin half-moon flatbreads stuffed with coarsely mashed potato, spring onion and coriander, pan-fried until crisp. Serve with a yoghurt-herb sauce or chutney. Makes about 5.

Total
1 hour 15 minutes
Makes
5 servings
Original on TikTok

Instructions

  1. Potatoes

    Peel the potatoes, boil them in water until soft and let them cool.

  2. Dough

    Knead the flour, salt and water into a smooth, soft dough. Cover and let it rest for 30 minutes.

  3. Filling

    Coarsely mash the potatoes with the spring onions, coriander, salt, pepper and ground coriander seeds. Keep the filling crumbly and lumpy, not creamy.

  4. Shaping

    Divide the dough into pieces of about 150 g and roll them into balls.

  5. Roll each ball out very thin and round on a lightly floured surface.

  6. Spread filling over one half, leaving a small edge free, and brush the edge with water.

  7. Fold the other half over and press the edge firmly to make a half moon.

  8. Frying

    Heat a little oil in a pan and fry the bolani on both sides over medium heat until golden and crisp, adding oil as needed.

  9. Serving

    Serve warm, straight from the pan, with a yoghurt-herb sauce or a spicy chutney.