lunch · vegetarian
Bolani
Afghan thin stuffed flatbreads filled with spiced potato and scallion (or leek), pan-fried and served with chutney and yogurt.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Deep pot for frying.
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Method
-
1
Knead dough smooth and rest 30 minutes.
-
2
Mix filling.
-
3
Roll balls into thin 23 cm rounds, spread filling on half and fold, pressing out air and sealing edges.
-
4
Pan-fry in oil until golden and crisp, 3 minutes per side.
-
5
Cut into wedges; serve with chutney and yogurt.
