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Bolani (bread): photo of the dish
Illustrative photo: arnold | inuyaki — CC BY 2.0, Wikimedia Commons
Everyday meals

Bolani (bread)

A thin, flaky Afghan flatbread filled with spiced potato, leek or pumpkin, then browned in a pan. Very popular in the street and for picnics, it is eaten hot with yoghurt.

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Ingredients

Ingredients

Pâte

Farce

Spices & seasoning

Optional extras

On the side

Nutrition facts

1,131 kcal per serving

Protein
37.3 g
Carbohydrates
186.3 g
of which sugars
12.3 g
Fat
20.8 g
Fiber
15.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, salt and lukewarm water to make a soft dough. Add the oil and knead for 8 minutes, then leave to rest for 30 minutes under a tea towel.
  2. Meanwhile, boil the potatoes in salted water, then roughly mash them.
  3. Fry the sliced leeks and onion in a little oil for 5 minutes, then mix them into the potatoes with the cumin, coriander, chilli, salt and pepper.
  4. Divide the dough into 6 balls. Roll each one out very thinly into a disc, then place a portion of filling on one half.
  5. Fold the dough over the filling, seal the edges by pressing with your fingers, then gently flatten into a patty.
  6. Heat 1 tablespoon of oil in a pan over medium heat. Brown each bolani for 3 to 4 minutes on each side until crisp and well coloured.
  7. Drain on kitchen paper and serve hot with the yoghurt.

Variations and tips

Pumpkin version. Replace the potatoes with cooked, mashed butternut squash and a pinch of cinnamon.

Leek-only version. A filling of leeks alone fried with cumin is the most traditional and lightest version.

More ideas

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Original Ecomely recipe.