By Humaira
Bolani is Afghanistan’s answer to the long tradition of stuffed flat bread snack such as quesadilla, pupusa, or fried calzone. My favorite stuffing for Bolani is potato, scallions and cilantro but there is a large array of other options such as Chinese green onions (gandana), sautéed spinach, lentils, butternut squash or whatever you like.
Many Afghans who live in the Bay Area order Bolani from their favorite local Afghan restaurant (mine is De Afghanan Kebab house) but I encourage you to make it right in your kitchen. The best part of a home cooked Bolani is that you know exactly what went into it.
I’ve made a few tweaks to the original recipe by using uncooked tortillas, instead of making my own dough and I’ve added fresh spinach to boost the healthy calories. Also, instead of frying, I bake the Bolani with very little use of olive oil. These small changes makes my Bolani a delicious vegetarian options along with the savory yogurt chutney to tie all the elements together making heart and culture truly collide.
But, if you prefer the traditional way of making Bolani, check out my original recipe on this blog, I give you step-by-step direction on how to make your own dough. Also if you love a sweet and savory flavor, then I suggest you check out my sweet potato Bolani recipe.
Bolani with Yogurt Chutney Sauce
Afghan flatbread with Potato and Spinach
BOLANI Ingredients:
2 boiled potatoes
1/2 cup of cilantro
1/2 cup of green onions (finely diced)
1 cup of spinach (finely diced)
1 ½ teaspoons of salt
1 teaspoon of black pepper
1 teaspoon of paprika
1 teaspoon of coriander
15 uncooked tortillas
Olive oil spray
Cookie sheet
Parchment paper
To make the Bolani stuffing; in a bowl, take the fork ready potatoes with skins still on and mix with cilantro, green onions, spinach, salt, black pepper, paprika, and coriander.
Let the stuffing be a little lumpy as you mix all the ingredients with the potatoes for a better structure.
At this time, set your oven to BROIL.
Once you have mixed the potatoes and ingredients, set aside.
Clear your workspace for the tortillas in order to assemble. For each tortilla, scoop 1-2 large tablespoons of the Bolani stuffing. Wet the edge of the tortilla (if needed) and fold in half with your stuffing inside to close. Repeat with all the tortillas you have.
Once complete, grab a cookie sheet and line with parchment paper. Place your Bolani pieces evenly on the cookie sheet. Spray them lightly on both sides with the olive oil spray.
Place them in the oven for 3-4 minutes. Watch closely as each stove has a different broil strength. When time is up, flip them and broil them for another 3-4 minutes on the other side. Take out of oven and let them cool down. Enjoy!
Makes fifteen servings
YOGURT CHUTNEY Ingredients:
1 cup of cilantro
1 teaspoon of salt
½ teaspoon of black pepper
½ teaspoon of pepper flakes
¼ cup of white vinegar
½ cup of fresh mint
1 cup of yogurt
Place all ingredients (EXCEPT the yogurt) in a blender and mix until creamy. Once smooth, add the yogurt. However, do NOT blend - just pulse. 4-5 pulses should give the desired consistency of a dipping sauce.
Cut the Bolani in half if desired, and put the sauce in a bowl to serve.