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    You are here: Home / Bachelor Recipes / Afghani Bolani|Boulanee e Katchaloo|Potato Spring Onion Stuffed Flatbread

    by [Archana Potdar] · This post may contain affiliate links · 22 Comments

    Afghani Bolani|Boulanee e Katchaloo|Potato Spring Onion Stuffed Flatbread

     

    Afghani Bolani/ Boulanee e Katchaloo
    Today on join me in Blogging Marathon " Around the World in 30 days"!
    When I checked the net for my entries to the blogging marathon around the world the first place I checked was
    Afghanistan and I kept checking if I am looking at Afghani cuisine.  The reason being the Indian spices used stood
    out. Yet the food was distinctly different.
    Later, much later it struck me, in fact Aparna mentioned so I realised  that Afghanistan being located on the historically important trade route called the Silk Route/ Silk Road  meant that Afghani cuisine is influenced by the
    trading communities on the route. So the Afghani cuisine has the influences of Iran, Pakistan, India, Tajikistan, Uzbekistan, Turkmenistan and China.
    I was requested street food at home so I am generally blogging street food, generally because occasionally I
    have been side-tracked by some delicious recipes that are not street food that have beckoned me!
    So let’s begin with Afghanistan!!
    Bolani also spelled as Bulani or Boulanee means filled bread in Persian .You guessed right it’s a unleavened
    bread that is stuffed flatbread and vegan too.  This bread can be made either savoury or sweet.   Commonly
    used fillings are spinach, red lentils, pumpkin, chives, potato and onions or potato and chives or spring onions/ scallion.
     The Bolani is unique to Afghanistan not only as a street food but also as an appetizer or as a side dish at special events and parties.
    Bolani e Katchaloo is a flatbread that is filled with mashed and seasoned potato the seasoning may include chives or spring onions.
     The Bolani is just like the  North Indian stuffed flat bread called paratha you may think this is like a aloo paratha but sorry it’s not!
    Here are the differences:
    The filling is milder in the bolani.    The paratha is made from whole wheat flour. Bolani is made from maida or APF.   A paratha is round whereas the baloni is folded over in a crescent shape.
    Bolani is typically served with a green coriander/ cilantro chutney called Chatni Gazneesh and a mint flavoured thick yogurt (Chakkah) sauce/ dip.( I planned to serve it with Chakkah but forgot all about the delicious curd residing in the fridge. )
    Afghani Bolani/ Boulanee e Katchaloo

     

    Afghani Bolani/ Boulanee e
    Katchaloo (Potato Spring Onion Stuffed Flatbread)

    Cuisine: Afghanistan
    Recipe Source: My DiverseKitchen and Weaving Life
    Ingredients:For the dough:
    •  3  ½   cups all-purpose flour/maida
    •  1  ½  cups or so of water  (approx.)
    •  1 teaspoon salt
    •  1 teaspoon olive oil

     For the filling:

    • 2   large potatoes
    • 2 tablespoon olive oil
    • 1 teaspoon pepper, powdered
    • 1 teaspoon coriander powder
    • ⅓ cup fresh coriander leaves, finely chopped
    • ½   cup spring onion, finely chopped (both the white and green parts)
    •  Salt to taste
    •  About ¼ cup oil for pan frying
     Method:
     To make the filling:
    • Pressure cook the potatoes for 2 whistles till they are done and soft.
    • Grate the potatoes.
    • Mix with the salt, oil, black pepper and coriander powders in a large bowl.
    • Add the chopped coriander and the spring onions and mix well. Keep aside.

     To make the dough:

    •  Put the flour salt and oil in a bowl.
    • Add a little water and knead the dough using a little water at a time knead to get a smooth and elastic dough.
    • Shape the dough into a ball and place in an oiled bowl let it rest for about an hour covered with a napkin.

    To make the Bolani:

    • Divide the dough into 8   portions.
    • You will need to keep the dough covered so that it does not dry out.
    • Similarly divide the filling in 8 equal portions.
    •  Roll one portion of the dough into a smooth ball.
    • Lightly flour the working surface   and roll out the dough portion into a circle of about 10” to 12” in diameter. Thin rotis are better.
    •  Place one portion of the filling on one half of the circle that is the filling has to be placed in a   semi-circle.
    • Take care to leave ¼” of the edge clear   for sealing.
    • Fold the dough over the filling to form a half-moon shape and press the edges with your fingers, to seal
      well.
    • Repeat this procedure with the rest of the dough.
    •  Heat some oil in a shallow frying pan.
    •  The oil should be so hot that, when the Bolani is lowered in the oil, the oil around the Bolani should sizzle.
    • Turn the heat down to medium, and cook the Bolani on both sides. Press down with a spatula on and off so that
      it flattens a little more.
    • When done   you will get nice brownish specks on the Bolani.
    • Drain the Bolani on paper towels.
    • Add more oil if necessary and repeat this procedure with the other 7.
    •  Serve slightly warm or at room temperature some Mint Chakkah.
    Afghani Bolani/ Boulanee e Katchaloo

     

    Enjoy my breakfast virtually of course!
    Afghani Bolani/ Boulanee e Katchaloo

     

    Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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    Reader Interactions

    Comments

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    1. Archana Afghani Cuisine is rich and delicious. .and this bread looks fabulous. .I like its stuffing. .must be so flavorful. Oh yes the clicks are really good.

      Reply

    2. Looks out of the world Archana, very nicely done. As I was struck with the dish I decided, I didn't even look further..there are so many to try!

      Reply

    3. Wow what a yummy treat from Afghanistan. Perfect start to the mega marathon. Looking forward to the rest of ur creations this month.

      Reply

    4. Nice combo. The stuffed bread looks so good with its crunchy crust.

      Reply

    5. That's a lovely crust you have got there. Seems like our own aloo parathas albeit crescent shaped. It shouldn't be surprising if it is inspired from Indian cuisine considering that parts of Afghanistan were a part of India sometime in history.

      Reply

    6. Awesome bread Archana! the filling sounds so flavorful. Great one to start the much awaited Mega marathon!

      Reply

    7. Looks like most of you have chosen a sub theme as well for this bm.

      Bolani looks crisp and mouthwatering.

      Reply

    8. this one looks so beautiful..you have cracked it beyyer than me...we loved this recipe so much....had real fun...

      Reply

    9. Love the filling Archana and the bread looks so inviting.And looking forward to all your dishes in this street food series 🙂

      Reply

    10. superb one Archana :-)) totally yummy dish.. look forward to all ur creations this month...

      Reply

    11. Sounds good to me! I love the Bengali maida luchis, I'm sure these are equally wonderful. Love the stuffing and the pictures 🙂

      Reply

    12. Looks and tastes yum !! i too made the same along with kadoo stuffing.
      Everyone loved and even elder one has taken it for his breakfast today.

      Reply

    13. OMG got to try this one- I love the look of it... but I think I'd still use wholemeal flour though. Thanks for the recipe 🙂

      Reply

    14. This Afghani bolani makes me hungry already, soo delicious with super crispy crust.

      Reply

    15. This bread looks so delicious with that stuffing. Wonderful way to start the race..

      Reply

    16. wow good choice and yes the spices and even cuisine is similar to our cuisine and this stuffed bread looks so yummlove the flavors

      Reply

    17. Wow bolani looks fantastic archana 🙂 making me hungry now, I even made bolani but your looks tempting 🙂

      Reply

    18. Your Bolani looks perfect and missed the challange and keep up.

      Reply

    19. Bolani looks yummy & you made it perfectly.

      Reply

    20. The colour of boulani has turned out awesome. And the stuffing sounds so tasty. So inviting..

      Reply

    21. Afghani Bolani looks so crispy with a soft potato filling. I too thought it would be like our famous aloo paratha so as result have not tried the recipe. With a thin crispy pastry covering it does look different.

      Reply

      • Yes, it tastes different and is delicious.

        Reply

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