Bolani with Yoghurt Dip
Bolani are a kind of Afghan stuffed flatbread/samosa which can be served as an appetizer, side-dish, or main dish.
  Serves:  6 Bolani       Print   FavoriteLoading Add to My Favourites
For the dough
  • 400 g (14 oz) plain flour
  • 175 g water
  • 1 tsp salt
  • 1 tsp vegetable oil
For the filling
  • 2 medium potatoes, peeled and quartered
  • 6-8 spring onions (scaliions)
  • ½ cup fresh chopped coriander (cilantro)
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp ground black pepper
For the dip
  • 250 g (8 oz) plain yoghurt
  • 1 garlic clove, crushed
  • 1 tsp dried dill
  • ½ tsp salt
  • ¼ tsp coriander powder
Prepare the dough
  1. Mix the dough ingredients in a large bowl. Add extra water 1 tsp at a time if required to achieve a soft dough.
  2. Knead the dough in the bowl for 1-2 minutes. Cover and leave to rest for 1 hour.
Prepare the filling
  1. Boil the potatoes in water until soft then drain.
  2. Add the oil to the potatoes and mash.
  3. Add the salt, pepper, coriander and spring onions. Mix well.
Prepare the dip
  1. Mix the dip ingredients together in a bowl. Er... that's it.
Make the bolani
  1. Divide the dough into 6 equal pieces.
  2. Flour a surface and roll a piece of dough out into a circle about 8" (20 cm) diameter.
  3. Place a couple of large spoonfuls of the filling on one side of the circle and spread it out, leaving about ½" (10 mm) gap from the edge.
  4. Fold the uncovered half over the filling and press the edges of the dough together firmly.
  5. Shallow fry the bolani in ¼" (5 mm) vegetable oil for 2-3 minutes each side (see Notes below).
  6. Remove to a plate with kitchen paper to drain.
  7. Serve warm with the yoghurt dip.
Titli's Tips
You can grill (broil) the bolani, cook them on a hot plate or bake them at 220°C/450°F for 8-10 minutes if you prefer.

Although this filling is delicious you can try other fillings too:

Pumpkin & Walnut
- Half a small pumpkin peeled and seeded (or use an acorn or butternut squash)
- 1 large onion, finely chopped
- ½ cup walnuts, ground fine
- 2-3 cloves garlic, finely chopped
- 1 tbs vegetable oil
- 1 tbs coriander seeds, crushed
- 1 tsp cayenne pepper
- 1 tsp black pepper
Cut the pumpkin into chunks and grate it into a bowl. Add the remaining ingredients and mix well.

- 2 cups spinach, washed chopped
- 1 small onion, chopped
- 1 tbsp vegetable oil
- ½ tsp salt
- ½ tsp ground black pepper
Gently fry the onion in the oil until the onion becomes soft. Add the remaining ingredients and cook for a few minutes to wilt the spinach. Continue cooking to remove excess water.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 360 18%
Calories from Fat 71
Total Fat 7.9g 12%
Saturated Fat 5.1g 25%
Unsaturated Fat 0.5g
Amount Per Serving       % Daily Value
Total Carbohydrate 63.5g 21%
Dietary Fibre 3.6g 14%
Sugars 3.9g
Protein 9.8g 19%
Cholesterol 5.3mgs 1%
Percent Daily Values based on a 2,000 calorie diet.