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Bolani Recipes For Lunch

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

bolani-recipes-for-lunch

Bolani Recipe

Ingredients:

Vegan

Produce
1 cup: Green onions
1 cup: Parsley
500 g: Potatoes
1 tsp: Red chili flakes

Baking & spices
1/2 tsp: Black pepper
3 cups: Flour
2 tsp: Salt
1 tsp: Sumac

Oils & vinegars
2 tbsp: Olive oil
2 tbsp: Vegetable oil
1: Vegetable oil

Liquids
1 cup: Water

Instructions:

  • Wash potatoes, poke a few holes into them with a fork, then place on a microwave-safe plate and cook in the microwave on high for 10 minutes.
  • When soft, let cool, then peel and place the cooked potatoes into a bowl. To the potatoes, add 1 teaspoon salt, black pepper, sumac, chili flakes, olive oil, parsley, and green onions. Stir and mash to combine until all incorporated well. In a bowl, add the flour, 1 teaspoon salt, warm water, and olive oil.
  • Mix together and knead until smooth and slightly sticky dough ball forms. Let the dough rest for 30 minutes. Cut the dough into 6 portions and roll each ball into a circle, about ¼" thick similar to a tortilla. Spread the potato filling over ½ of the dough leaving a ½" border along the edge.
  • Spread a small amount of water around the edges of the dough, then pull over the empty half creating a half-moon shaped bolani. Pinch the edges to seal. Heat 1" vegetable oil in a deep-sided skillet. Fry each bolani for 2-3 minutes per side, until cooked through and lightly browned.
bolani-recipes-for-lunch

Bolani Recipe With Chili Flakes

Ingredients:

Vegan • Makes 6-8

Produce
1 1/2 tsp: Chili flakes
2: Garlic cloves
1: Leek
1 small bunch: Mint
6: Potatoes (440g), small
1 small bunch: Spring onions

Refrigerated
200 g: Soy yogurt, unsweetened

Baking & spices
2 tsp: Coriander seeds, ground
450 g: Flour
2 1/2 tsp: Salt
1: Salt & pepper
1 tsp: Turmeric, ground
1 1/2 tsp: Yeast, dry

Oils & vinegars
2 tbsp: Vegetable oil

Liquids
300 ml: Water

Instructions:

  • For the dough, mix the flour, salt, and dry yeast in a bowl. Now add the oil and gradually pour the water. The dough should be nice and soft and not too sticky. Depending on the consistency, add a little more flour or water. The dough should be kneaded for 3-4 minutes to activate the yeast. Then let rest covered with a cloth for about 1 hour. The dough should double in volume.
  • Peel the potatoes, cut them into quarters, and boil them in salted water for about 15 minutes until soft.
  • Wash, clean, and chop the leeks and the spring onions.
  • Heat the oil in a frying pan. Now add ground coriander seeds, chili, turmeric, and salt and fry briefly. Add the leeks and the spring onions and sauté for 3-4 minutes until the leeks are nice and soft. Drain the soft potatoes and mash them. Now add the leek mixture and mix and season with salt and pepper.
  • For the yogurt dip, put the yogurt in a small bowl. Peel the garlic and press it through your garlic press. Wash and chop the parsley. Now mix the yogurt with parsley and garlic and season with salt and pepper.
  • For the bolani, cut the dough into 8 equal pieces and shape them into 8 balls. Cover the balls and let them rise for another 10 minutes. Now roll out the 8 balls with a rolling pin on a floured work surface. Spread the filling on one half of each dough and spread half of it, leaving 1 cm free margin. Fold over the free half of the dough, making sure there are no air bubbles. Now press the edges firmly.
  • Heat oil in a large frying pan. Now fry the bolani on each side for 1-2 min until they are nice and golden brown. Lay out the finished bolani on paper towels and let them drain. Serve bolani with the yogurt dip and serve warm (or cold).

Bolani With Potato Recipe

Ingredients:

Vegan

Produce
2 cups: Cilantro, packed
2 cups: Green onion, packed
1/2 cup: Green pepper
1 1/2 lbs: Potatoes

Baking & spices
3 1/2 cups: All-purpose flour
1 tsp: Black pepper
2 tsp: Salt

Scroll to Continue

Oils & vinegars
2 tbsp: Oil
1: Oil
2 tbsp: Olive oil

Liquids
1 1/4 cups: Water

Instructions:

  • 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.
  • 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.
  • Wash potatoes, prick with a fork, and microwave until soft, approximately 10 minutes depending on the size of your potatoes. Potatoes are done when you can easily pierce them with a knife and they feel soft. When the potatoes are finished and cool enough to handle, remove the skins and coarsely mash with a fork. Roughly chop the cilantro.
  • In a skillet, heat olive oil. 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. 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.
  • Heat 2 tablespoons oil in a large skillet on medium high. One by one, shallow fry the bolani one one side until golden brown. Flip and fry on the other side til golden brown. Press down gently on the edges of the bolani while cooking to ensure that they brown evenly. Place cooked bolani on a metal cooling rack while the others finish to stay crispy.

Spicy Bolani Recipe

Ingredients:

Produce
1: Chilly, green
1/2 cup: Coriander, leaves
2: Potatoes, large

Baking & spices
3 1/2 cup: All-purpose flour / maida
1 tsp: Black pepper, cracked
1 tsp: Salt
1: Salt

Oils & vinegars
19 tsp: Olive oil

Liquids
1 cup: Water

Other
null: ½ cup chopped spring onion (white and green parts)

Instructions:

  • In a large bowl mix flour, salt and oil. Add water little at a time and form a ball. Knead for 10 minutes until the dough is smooth and elastic.
  • Place dough in lightly oiled bowl, cover with a cloth and let rest for one hour. Boil the potatoes and peel the skin. Mash the potatoes with olive oil, salt and pepper. Add chopped coriander, spring onion, green chillies and combine. Divide the dough into 8 to 10 equal portions. Take one portion and cover the remaining dough to avoid drying out.
  • Roll one portion of the dough into a smooth ball. On a lightly floured surface, roll the dough into a round as thinly as possible. Spread about a quarter cup of the filling on one half of the dough, leaving about ¼ inch border. Fold the dough in half over the filling and press the edges to seal. Repeat for remaining dough portions.
  • Heat 1-2 tbsp olive oil in a pan. When the oil is hot, place the bolani and cook on medium heat until golden and crispy on both sides. Place cooked bolani on a paper towel. Add more oil to your pan as needed and cook the remaining bolani.

Bolani Recipe With Cilantro

Ingredients:

Vegan

Produce
1/4 cup: Cilantro, fresh
1: Potato, large
1/4 cup: Scallions

Baking & spices
1 3/4 cups: All-purpose flour
1/2 tsp: Pepper
1 1/2 tsp: Salt

Oils & vinegars
1/2 tsp: Olive oil
1 tbsp: Olive oil plus more

Liquids
3/4 cup: Water

Instructions:

  • Mix the flour and salt together. Gradually while mixing add in the water and oil until the dough forms a ball. Don’t add the water all at once, you may use slightly less water or may need more. If you do it slowly you will come up with the right consistency.
  • Knead the dough for 10 minutes
  • Place the dough in a lightly oiled bowl and cover with a cloth, let rest for one hour. Scrub the potato clean and put in pot of lightly salted water. Let boil until tender (approx. 30 minutes or so depending on the size of the potato). When the potato is tender, drain and set aside to cool. Peel the potato and mash it up with 1 tablespoon of olive oil, salt and pepper. Get it as smooth as possible. Add in the scallions and cilantro and mix together well.
  • Cut the dough into four equal pieces and make them into a ball. Put flour down on your work surface and roll out the dough into a circle about 10-12 inches. Thin to win! Get them as thin as you can. Put about ½ cup of the potato filling on one half of the dough, leaving about a ¼ inch border around the rim. Fold the dough over the filling and press to seal. Flatten slightly with your fingers.
  • Heat olive oil over medium heat in a frying pan, Brown the Bolani two at a time pan. Cook until golden brown and then flip over to brown the other side. Fry just a couple of minutes on each side. Remove Bolani from the Frying pan onto a paper towel to remove any excess oil. Serve hot with a quick and easy yogurt sauce.

Bolani With Green Chilies Recipe

Ingredients:

Vegan

Produce
1/2 cup: Cilantro
2: Green chilies
4: Potato, medium
4: Spring onion

Baking & spices
3 cups: All purpose flour
1: Black pepper
1 tsp: Salt
1: Salt

Oils & vinegars
2 tbsp: Oil

Liquids
1: Water

Instructions:

  • In a wide bowl, measure the flour and add the salt and oil. Add just enough to bring the flour together and make a soft dough. Knead for about 5 to 7 minutes and then let the dough rest (covered) for at least 30 minutes.
  • Cook the potatoes in boiling water until it is cooked through. Insert a knife or a skewer inside the potato and check to see of it is done.
  • Drain the potatoes and let it cool. Peel the potatoes and mash them using a fork. Add the rest of the ingredients mentioned under the filling. Mix it well and leave it aside. Divide the dough into 8 pieces. Dust the rolling pin and dough ball with flour and roll it into a thin 10 to 12 inch circle.
  • Spread about 3 tablespoon of filling on one half of the dough. Leave a little space at the edge to help seal the flatbread. Fold the dough over the filling and seal the edges. Make sure to remove any excess air inside the pocket and seal. Repeat with rest of the dough.
  • Heat a heavy griddle/pan over medium heat. I love using my cast iron pan for cooking the Bolani. Add about a tablespoon of oil on the griddle and spread it around. Place the shaped flatbread and cook on both sides until golden brown. Add more oil if needed. Place the cooked Bolani between kitchen towel to keep them warm. Repeat with the rest of the dough and serve warm.

Bolani Information

Bolani is a stuffed flatbread from the Afghan cuisine. It is usually filled with a mix of potatoes, cilantro, and green peppers, but it can also be filled with pumpkin, red lentils, or chives. It is usually served with a green chutney and enjoyed as a side dish, or as a snack with a cup of tea.

Boulanee Katchalu | Afghani Bolani is a potato stuffed Vegan Flatbread from Afghanistan. Boulanee, also spelled as Bolani is a Farsi name for 'stuffed bread' and is a kind of flatbread from Afghanistan.

Once made and cooked, the stuffed flatbreads are best enjoyed fresh and hot, but can be refrigerated for up to five days, or frozen for a few months in an airtight container. To reheat, first thaw the bolani in the fridge and then pan fry in a small amount of oil.

Bolani is a traditional Afghani thin flatbread stuffed with either spinach, potato, lentil or pumpkin and baked. Even though it's low-fat, low-cal and low-carb, it's very tasty as well as filling. One serving of the spinach bolani is just 103 calories.

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