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Pakistani/Afghan · Snacks

Bolani

VegMedium

Diet: Veg · Vegan

Bolani is a Pakistani/Afghan dish. Spread filling thinly so the flatbread cooks evenly.

Prep
45 min
Cook
25 min
Rest, soak, marinate or chill
30 min
Total
100 min
Servings
6
Difficulty
Medium
Cuisine
Pakistani/Afghan
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Bolani.
Representative photograph of Bolani. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Dough

Filling

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dough · About 30 min

  1. Knead 400 g plain flour, 230 ml water, 25 ml neutral oil, ¾ tsp salt 8 minutes; rest covered 30 minutes.

Fill · About 15 min

  1. Mix 700 g cooked potatoes, mashed, 80 g spring onions, 30 g coriander, 20 g green chili, minced, 1 tsp cumin, ¾ tsp salt. Divide dough into eight, roll thin circles, spread filling over half, fold and seal edges.

Fry · About 4 min

  1. Shallow-fry in 70 ml neutral oil in batches 3–4 minutes per side until golden and filling is hot through at 74°C / 165°F.

    Check: Look for this result: golden and filling is hot through at 74°C / 165°F.

Tips

  • Spread filling thinly so the flatbread cooks evenly.
  • Judge Bolani by the texture and doneness signs in its steps. Your pan and heat affect how long Bolani takes to cook.

Substitutions

  • Use cooked pumpkin instead of potato.

Storage

  • Get perishable Bolani into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Bolani within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Bolani to 74°C / 165°F, stirring or turning it for even heating. When Bolani is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Make the filling for Bolani one day early. Cool it, then refrigerate the filling for Bolani. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Bolani.

FAQ

What matters most when making Bolani?

Spread filling thinly so the flatbread cooks evenly.

What can I substitute in Bolani?

Use cooked pumpkin instead of potato.

Can I prepare Bolani ahead?

Make the filling for Bolani one day early. Cool it, then refrigerate the filling for Bolani. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Bolani.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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