In the wheat flour, add salt, moan (oil/ghee for shortening) & Knead a stiff dough. Now, add ghee and knead the dough until it is soft like paratha dough. Set it aside for half an hour.

Make 2balls of dough. Roll a ball & make paratha.... Put a portion of CHOLE on a half side of paratha..... Apply a little water on the edges of the paratha....... Fold the opposite empty side of the paratha on the stuffing. Press the edges and seal properly with water applied and make a half -circle shape.now press fork on open edges of Bolani...

Now, cook the Bolani on a hot non-stick Lodhi until lightly toasted on both sides. Once toasted, add 1 teaspoon of oil and cook it on both sides until golden brown. And just like that, your Afghani Bolani from leftover Chhole is ready!