Bolani - Afghani Breakfast - Flatbread Stuffed With Potatoes, Spring Onions, Cilantro And Spices

Name: Bolani - Afghani Breakfast - Flatbread Stuffed With Potatoes, Spring Onions, Cilantro And Spices
Total time: 2100 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups all-purpose flour; Salt to taste; 2 tsp sour curd / yeast; 1 tsp sugar; 1/2 tsp baking powder; 1/4 tsp baking soda; Hot water as required to knead a dough; 2 tsp oil to smooth dough; Oil to fry Bolani; 3 boiled and mashed potatoes; 1 cup chopped spring onions; 2 crushed green chilies; 1/4 cup chopped cilantro/coriander; Salt to taste; 2 tsp oil to saute; 1/2 tsp turmeric powder; 1/4 tsp black pepper powder; 1/2 tsp red chili flakes

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#CA2025 #CookpadApron2025 #Week12
#Bolani #AfghaniBreakfast
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap
#StuffedFlatbread #Breakfast #BreakfastReinvented #VegBreakfast
#FlatbreadStuffedWithOnionPotato
#Maida #Allpurposeflour #Paratha
#Onion #Potato #Cilantro #Greenchilies
#Coriander #SpringOnion #Spices

📌Bolani is a stuffed flatbread from Afghan cuisine. It is usually filled with a mix of potatoes, spring onions, cilantro, and green chilies.
📌Bolani is a traditional Afghan flatbread that's stuffed and fried until crispy.
📌Bolani is shaped like a turnover by folding the dough over the filling into a half-moon shape and is pan-fried.
📌Bolani is usually served with green chutney, and yogurt enjoyed as a side dish, or as a snack with a cup of tea.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

20 minutes, prep. time 15 minutes, set time 20 mi

2 servings

For flatbread
2 cupsall-purpose flour
Salt to taste
2 tspsour curd / yeast
1 tspsugar
1/2 tspbaking powder
1/4 tspbaking soda
Hot water as required to knead a dough
2 tspoil to smooth dough
Oil to fry Bolani
Stuffings for Bolani
3boiled and mashed potatoes
1 cupchopped spring onions
2crushed green chilies
1/4 cupchopped cilantro/coriander
Salt to taste
2 tspoil to saute
1/2 tspturmeric powder
1/4 tspblack pepper powder
1/2 tspred chili flakes

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Steps

20 minutes, prep. time 15 minutes, set time 20 mi

1

In a mixing bowl, combine flour, salt, sugar, curd, baking powder, and baking soda. Add gradually hot water to knead a semi-soft dough. Apply oil. Cover it. Keep aside to set it for 20 minutes. Then again smooth it and roll it to make Bolani.
2

Take a pan, add oil and green chilies. Saute spring onions. Add mashed potatoes. Mix well. Add salt, cilantro, turmeric powder, red chili flakes, and black pepper powder. Combine properly. Stuffing is ready. Keep aside to cool down completely.
3

Make the equal size of balls of dough. Roll a ball in a round shape. Put a portion of the stuffing on a half side of flatbread which is rolled. Apply a little water on the edges of the flatbread. Fold the opposite empty side of the flatbread on the stuffing. Press the edges and seal properly with water applied and make a semi-circle shape.
4

Heat a frying pan, put Bolani, apply oil, and fry both sides till turns crispy and golden brown. Make all Bolani in the same way.
5

Cut in a triangle shape or as it is in a half-circle shape. Serve with curd, green chutney, and hot tea. Enjoy...

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Manisha Sampat @PURE_VEG_TREASURE

on June 12, 2025 18:42

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐