Two for the Price of One
That’s right, this recipe is not only for Afghan potato flatbread but also for the aromatic garlicky dipping sauce that traditionally accompanies it, Green Afghan Chutney. Imagine pesto or chimichurri sauce but with a walnut puree to impart a rich creamy texture.
What to Serve with this Bolani Recipe
While Bolani can be a great stand-alone recipe for a snack or side dish, we decided to serve ours along with another delicious Afghan recipe, Lamb Aushak, which are Afghan Leek Dumplings. This recipe is typically served at weddings, holidays, and other special occasions in Afghanistan but can also be a special treat just as a weeknight dinner.
If you like experimenting with different cuisines around the world, definitely make sure to check out our posts on cooking Moroccan or Ethiopian food. We’re exploring the culinary world one country at a time!
Your Thoughts on Bolani
What do you think? Did we do this recipe justice or do you use different techniques or ingredients. Let us know in the comments below!
Potato Bolani (Afghan Flatbread) with Green Chutney
Ingredients
Dough
- 3 cups bread flour
- 1 packet yeast
- 1 tsp salt
- 2 tbsp oil
Filling
- 2 russet potatoes peeled and cubed
- 1 bunch green onion thinly sliced
- 1 bunch cilantro minced, leaves only
- 1 green chili deseeded and minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp coriander
- ½ tsp turmeric
Green Chutney
- 1 bunch parsley leaves and stems
- 1 bunch cilantro leaves and stems
- ½ cup walnuts
- 3 garlic cloves
- 1 green chili pepper deseeded and minced
- ½ tbsp sugar
- ½ tsp salt
- ½ cup white wine vinegar
Instructions
- First, in a large bowl, gently mix together 1 cup warm water with 2 tbsp oil and the packet of yeast. After resting for a few minutes, add the bread flour, salt, and pepper. Knead the dough for 3-5 minutes, form into a ball, coat with an extra tsp of oil, and cover the bowl with a kitchen towel. Let rest for 30-40 minutes.
- Meanwhile, boil potato cubes for about 10-15 minutes or until they easily crumble when pushed with a fork. Drain the potatoes and mash loosely with a fork before mixing in the remaining filling ingredients.
- When dough is ready, divide it into 8 even balls and roll each one out into a circle on a floured surface (the dough should be thin enough to almost see through). Divide the filling into 8 and place equal portions on each dough circle. Lightly wet the edges of half of the dough circle. Fold the dough in half (similar to making quesadillas) and use your hands to gently flatten out the filling to spread it evenly. You should leave about ½ inch without filling at the edges.
- In a large pan on medium heat, saute the bolani two at a time, flipping once, until each side is cooked and golden. Sprinkle over some salt.
- For the chutney dipping sauce, combine all ingredients in a food processor and blend until roughly smooth (does not need to be completely smooth).
Notes
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