Afghan Bolani potato stuffed flatbreads feature homemade dough stuffed with potatoes, green onion, cilantro, and green pepper then shallow fried to crispy, golden-brown perfection! I’ve even included an easy, time-saving shortcut if you don’t want to roll out your own dough!
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🥔 What is Bolani?
Potato Bolani is a crispy, stuffed flatbread from Afghanistan filled with potatoes, green onion, chili peppers, and fresh herbs. It’s pan fried until golden brown and crispy then cut into wedges and served as a snack or appetizer. Enjoy it with some yogurt or spicy chutney and a cup of mint tea! A traditional Ramadan food that makes a great addition to the iftar table.
If you like these Afghani Bolani, try my Gozleme recipe for Turkish stuffed flatbreads with your choice of four fillings: spicy lamb or beef, spinach and feta, cheese and herb, and potato and cheese. Beef, bean, and cheese filled quesadillas are another one of our family favorite, skillet-cooked flatbread recipes.
Looking for more Ramadan iftar ideas? These cheese sambousek dipped into this Moroccan Harira soup are Ramadan essentials. And for something sweet try these walnut and rose water filled qatayef pastries.
📝 Ingredients
- Potatoes - I use any type of potatoes I have on hand such as Russet or Yukon Gold.
- Green onion - the green and light green parts. (You can also use the green part of leeks, which is traditionally used.)
- Cilantro - fresh, chopped coarsely
- Jalapenos – or any other green pepper you like depending on how spicy you like it
- All-purpose flour - for the flatbread dough. Alternatively, use flour tortillas as a shortcut instead of homemade dough.
(You can find the full measurements and instructions in the printable recipe card at the bottom of the page.)
🥄 How to make
Prepare the dough:
PHOTO 1: Combine flour, salt, and oil in the bowl of a food processor.
PHOTO 2: With the motor running, add water until the dough comes together in a ball. It should not be too sticky or too dry. You may use a little more or less water than 300g.
PHOTO 3: Remove the dough from the processor and give it a couple of kneads on the counter. Wrap in plastic and let rest about 20 minutes.
Prepare the filling:
PHOTO 4: Wash potatoes and prick with a fork. Microwave until soft, approximately 10-15 minutes depending on the size of your potatoes. Potatoes are done when you can easily pierce them with a knife and they feel soft. (Alternatively, you can peel, cube, and boil them until tender.)
PHOTO 5: When the potatoes are finished and cool enough to handle, remove the skins and coarsely mash with a fork. I keep it a little chunky for texture.
PHOTO 6: Chop the cilantro, chili peppers, and green onions.
PHOTO 7: In a skillet, heat olive oil and sauté green pepper for 1 minute. Add green onion and sauté for 2 minutes.
PHOTO 8: Turn off the heat and add the chopped cilantro, potatoes, salt, and pepper.
PHOTO 9: Stir gently to combine.
Roll the dough
PHOTO 10: Divide the dough into 8 equal pieces and roll into balls. Keep them covered on the counter while you roll them out.
PHOTO 11: Roll out a ball of dough on a lightly floured surface into an 8 to 9-inch circle.
PHOTO 12: Put ⅛th of the filling on the top half of the circle, leaving a half inch border around the edges.
PHOTO 13: Dip you finger in water and wet the edge of the dough circle.
PHOTO 14: Fold the bottom half up over the top half, gently pressing any air out.
PHOTO 15: Press firmly all around the edge to seal it shut.
Repeat with the remaining balls of dough.
Cook the stuffed flatbreads:
PHOTO 16: Heat a little oil in a large skillet on medium high. Add one or two bolani to the pan and shallow fry on one side until golden brown, about 2-3 minutes. Flip and cook on the other side until golden brown. Press down gently on the edges while cooking to ensure that they brown evenly.
- Repeat with the remaining flatbreads.
PHOTO 17: Cut into triangles and serve with green chutney.
⏲️ Easy, time-saving shortcut
I love the texture of the crispy, tender homemade bread, but for an easy shortcut, substitute flour tortillas instead of making the dough.
❓Recipe FAQs
Years ago, I had an Afghani neighbor who brought me all sorts of yummy Afghan food (one of our family’s favorite cuisines) from her kitchen. I learned how to make this potato filled bread from her.
Yes, it can. For the best result, uncooked, filled flatbreads can be frozen. Let come to room temperature before cooking.
Bolani can be stored in the refrigerator in an airtight container or zipper bag for 3-4 days. Reheat in the microwave or in a skillet.
🍽️ Try these appetizer recipes!
If you tried this Afghan bolani or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Recipe
Afghan Bolani - Potato and Green Onion Stuffed Flatbread
Ingredients
For the dough:
- 3 ½ cups all-purpose flour 500g
- 1 teaspoon salt
- 2 tablespoons vegetable oil 25g
- 1 ¼ cups water 300g
For the filling:
- 1 ½ pounds potatoes 680g
- 2 cups packed sliced green onion (140g)
- 2 cups packed cilantro (60g)
- ½ cup chopped green pepper 60g or to taste
- ½ teaspoon black pepper
- 1 teaspoon salt or to taste
- 1 tablespoon olive oil 12g
For cooking:
- 8 tablespoons vegetable oil 50g, or more as needed. *See note
Instructions
Prepare the dough:
- Combine flour, salt, and oil in the bowl of a food processor.
- With the motor running, add water until the dough comes together in a ball. It should not be too sticky or too dry. You may use a little more or less water than 300g.
- Remove the dough from the processor and give it a couple of kneads on the counter.
- Wrap in plastic and let rest about 20 minutes.
Prepare the filling:
- Wash potatoes and prick with a fork
- Microwave until soft, approximately 10-15 minutes depending on the size of your potatoes. Potatoes are done when you can easily pierce them with a knife and they feel soft. (Alternatively, you can peel, cube, and boil them until tender.)
- When the potatoes are finished and cool enough to handle, remove the skins and coarsely mash with a fork. I keep it a little chunky for texture.
- Roughly chop the cilantro.
- In a skillet, heat olive oil and sauté green pepper for 1 minute.
- Add green onion and sauté for 2 minutes.
- Turn off the heat and stir in chopped cilantro, salt, and pepper.
- Gently stir in the potatoes.
Roll the dough and fill:
- Divide the dough into 8 equal pieces and roll into balls. Keep them covered on the counter while you roll them out.
- Divide the filling into 8 equal portions.
- Roll out a ball of dough on a lightly floured surface to a 8-9 inch circle.
- Put a portion of filling on the top half of the circle, leaving a half inch border around the edges.
- Fold the bottom half up over the top half and seal the edges, pressing firmly all around the edge to seal it shut.
- Repeat with the remaining balls of dough.
Cook the stuffed flatbreads:
- Heat a little oil in a large skillet on medium high.
- Add one or two bolani to the pan and shallow fry on one side until golden brown, about 2-3 minutes. While the bottom is cooking, brush a little oil on the top of the flatbread.
- Flip and cook on the other side until golden brown. Press down gently on the edges while cooking to ensure that they brown evenly.
- Place cooked bolani on a cooling rack while the others finish to stay crispy. (If you put it on a plate immediately, it will lose crispness.)
- Repeat with the remaining flatbreads.
Notes
- Shallow frying in a few millimeters of oil so the oil is deep enough to touch the entire bottom of the bolani results in the crispiest flatbread with an even, golden crust and nicely browned edges. Pressing down on the edges so they touch the oil and tilting the pan occasionally also helps.
- The calories as shown include 1 tablespoon of vegetable oil per bolani used during cooking. Use more oil, if desired, for a crispier texture.
- Bolani can be served with coriander chutney or mint yogurt, but it's also delicious simply by itself.
- For an easy shortcut, substitute flour tortillas instead of making homemade dough.
Robin Martin-Penrose says
Can these be frozen for use later?
Kelly says
Hi Robin. Yes they can be frozen either before or after cooking. I like freezing before cooking so that they can be cooked fresh and crispy. I thaw them before cooking.
Zak Khogyani says
The citizens of Afghanistan are Afghans. Similarly, it’s Afghan food, Afghan politics, and Afghan culture. The only time to use “Afghani” is in reference to the unit of Afghan currency by that name. Afghans spend Afghanis. It’s not offensive per se, but it’s not correct.
Nash says
Easy and fun to make with the kids!
Kelly says
Thanks so much, Nash!
Tricia says
This sounds delicious! I'm curious if they can be baked instead of fried.
Kelly says
Hi Tricia! I'm sure that would work!
Suzie says
These are delicious! They reheat marvellously in a toaster oven. Thank you for sharing the recipe!
Kelly says
So happy you liked them! Thanks so much, Suzie!
Tyler Maginnis says
skipped the potatoes and filled with fire roasted poblanos and pan-seared and minced garlic, green onion, shallot and seasoned w/ fresh dill, cayenne and coriander powder. wrapper in basic dough, but added very little salt and a lot of black pepper. Ended up deep frying, but these were some pretty thick ones. Made 2, reduced dough proportions.
Kelly says
Sounds fabulous, Tyler!
Komal says
It's so similar to the Indian Paratha
Kelly says
Hi Komal, yes it is!