Boulanee Katchalu | Afghani Bolani is a potato stuffed Vegan Flatbread from Afghanistan.
Boulanee, also spelled as Bolani is a Farsi name for ‘stuffed bread’ and is a kind of flatbread from Afghanistan. This is once again a vegan flatbread and depending on what kind of fillings we use, the names of the flatbread differs. Boulanee Katchalu, is a potato filled flatbread and this was one of my kids favorite yet. Bolani can be sweet or savory and the filing vary anywhere from spinach, lentils, pumpkin and so on. Boulanee Katchalu is a very popular street food as well.
Flatbread is a great option when following vegan lifestyle. My first flatbread for the A-Z International Flatbread, the Aish Baladi is a vegan flatbread as well. Boulanee Katchalu | Afghani Bolani, is quite similar to the Indian Aloo Paratha. The Aloo paratha is usually in the circular shape, whereas the Boulanee Katchalu | Afghani Bolani is made into a half circle shape (kind of like a turn over) and then pan fried.
Also the aloo parathas are made with whole wheat flour and the Afghani Bolani is made with all purpose flour. Since the dough is made with all purpose flour, it is highly recommended that we rest the dough for us to easily roll. It is also important to seal the rolled dough well so the stuffing does not come out when frying.
I used mashed potatoes, spring onions and cilantro in my stuffing and it was quite filling. It did not need anything on the side as it had enough flavor by itself. There is not much cooking for the filling by itself. We just need to use cooked and mashed potatoes and the rest of the ingredients are just added mixed with it.
My Other recipes in the A-Z International Flatbread Series –
A for Aish Baladi
Preparation time – 15 minutes plus about 30 minutes of resting time
Cooking time – About 30 minutes
Difficulty level – Intermediate
Recipe adapted from – My Diverse Kitchen
Ingredients to make Boulanee Katchalu | Afghani Bolani – Makes about 8 Flatbread
For the Dough –
- All Purpose Flour – 3 cups
- Water – as needed
- Salt – 1 tsp
- Oil – 2 TBSP plus more to cook the flatbreads
For the Filling –
- Potato – 4 medium
- Spring onion – 4 (chopped finely)
- Cilantro – 1/2 cup (finely chopped)
- Green chilies – 2 (finely chopped)
- Salt – to taste
- Black pepper – to taste
Procedure to make Boulanee Katchalu | Afghani Bolani –
- In a wide bowl, measure the flour and add the salt and oil. Add just enough to bring the flour together and make a soft dough. Knead for about 5 to 7 minutes and then let the dough rest (covered) for at least 30 minutes.
To prepare the filling –
- Cook the potatoes in boiling water until it is cooked through. Insert a knife or a skewer inside the potato and check to see of it is done.
- Drain the potatoes and let it cool. Peel the potatoes and mash them using a fork. Add the rest of the ingredients mentioned under the filling. Mix it well and leave it aside.
To shape the flatbread –
- Divide the dough into 8 pieces. Dust the rolling pin and dough ball with flour and roll it into a thin 10 to 12 inch circle.
- Spread about 3 TBSP of filling on one half of the dough. Leave a little space at the edge to help seal the flatbread.
- Fold the dough over the filling and seal the edges. Make sure to remove any excess air inside the pocket and seal.
- Repeat with rest of the dough.
To Cook the flatbread –
- Heat a heavy griddle/pan over medium heat. I love using my cast iron pan for cooking the Bolani.
- Add about a TBSP of oil on the griddle and spread it around. Place the shaped flatbread and cook on both sides until golden brown. Add more oil if needed.
- Place the cooked Bolani between kitchen towel to keep them warm.
- Repeat with the rest of the dough and serve warm.
Boulanee Katchalu | Afghani Bolani | Potato Spring Onions and Cilantro Stuffed Flatbread
Ingredients
For the Dough -
- 3 cups All Purpose Flour
- as needed Water
- 1 tsp Salt
- 2 tbsp Oil plus more to cook the flatbreads
For the Filling -
- 4 Potato medium
- 4 Spring onion chopped finely
- 1/2 cup Cilantro finely chopped
- 2 Green chilies finely chopped
- to taste Salt
- to taste Black pepper
Instructions
- In a wide bowl, measure the flour and add the salt and oil. Add just enough to bring the flour together and make a soft dough. Knead for about 5 to 7 minutes and then let the dough rest (covered) for at least 30 minutes.
To prepare the filling -
- Cook the potatoes in boiling water until it is cooked through. Insert a knife or a skewer inside the potato and check to see of it is done.
- Drain the potatoes and let it cool. Peel the potatoes and mash them using a fork. Add the rest of the ingredients mentioned under the filling. Mix it well and leave it aside.
To shape the flatbread -
- Divide the dough into 8 pieces. Dust the rolling pin and dough ball with flour and roll it into a thin 10 to 12 inch circle.
- Spread about 3 TBSP of filling on one half of the dough. Leave a little space at the edge to help seal the flatbread.
- Fold the dough over the filling and seal the edges. Make sure to remove any excess air inside the pocket and seal.
- Repeat with rest of the dough.
To Cook the flatbread -
- Heat a heavy griddle/pan over medium heat. I love using my cast iron pan for cooking the Bolani.
- Add about a TBSP of oil on the griddle and spread it around. Place the shaped flatbread and cook on both sides until golden brown. Add more oil if needed.
- Place the cooked Bolani between kitchen towel to keep them warm.
- Repeat with the rest of the dough and serve warm.
Danielle says
I don’t recall trying boulanee before. It looks like it can get you through the day when you need something quick and easy. Must be delicious, too!
Renu says
Bolani looks so delicious and perfectly done. Even we loved it. Even though it is similar to paratha, I would say it has its own unique taste.
preeti garg says
This bolani looks so perfect and tempting. love the stuffing variation.
Padmajha PJ says
Sounds like another version of our aloo paratha.And a popular one too! I can imagine how good it must have tasted!Superbly done Sandhya.
Srivalli says
This flatbread is so popular and I think everybody in our group has made this by now..you have got it done so well Sandhya. I loved it when I had made it.
Sandhya Ramakrishnan says
I agree Valli. One bread out of the bookmark list 🙂
Mayuri Patel says
Delicious looking flatbread.Anything with potato is good for us.Making bolani has been on my list for such a long time. If I would have opted for International breads then I would have definitely made this.
Sandhya Ramakrishnan says
Thank you Mayuri! Try it sometime, you will love it.
code2cook says
afgani bolani looking very inviting. you are tempting me to make this flatbread asap dear. This flatbread looks so yummy with spring onion and potato stuffing. This always looked like aloo paratha to me n now a days we are making other parathas other than that.
Sandhya Ramakrishnan says
Thanks a lot Bhawana! It was quite different from aloo paratha and the kids really liked it.
Dana says
Hi Sandya, Can this made be made beforehand and put into the freezer?
Sandhya Ramakrishnan says
Yes Dana, you can make these before and freeze them. Just make sure to put some parchment paper in between so they don’t stick.
Vaishali says
Afghani Bolani is a very popular flatbread , and I am sure it’s a delicious wholesome bread . Similar to the Aloo Paratha the bread looks fantastic and I like that turnover style . Great pick !
Sandhya Ramakrishnan says
Thanks Vaishali! The kids loved the turnover shape as well.
Gayathri Kumar says
The ppotato stuffed boulani looks awesome Sandhya. This is a wonderful treat for potato lovers..
Sandhya Ramakrishnan says
Thanks Gayathri!
harini says
A perfect comfort bread, a cousin of aloo paratha and definitely a winner at home. The pictures look so good
Sandhya Ramakrishnan says
Thanks Harini! I am sure everyone would love these potato filled flatbread.
Priya Suresh says
Boulanee katchalu looks just prefect to finish my dinner rite now. How delicious its looks. Simply irresistible and love that stuffing.
Sandhya Ramakrishnan says
Thanks a lot Priya! We enjoyed it a lot.
Ritu Tangri says
Our own aloo paratha with an international name…sounds as if a aloo paratha’s brother has migrated abroad…ha ha ha
Jokes apart, Bolani looks a comforting dish
Sandhya Ramakrishnan says
Thanks Ritu! The aloo paratha and the bolani does taste very different though.
Sowmya says
Such a hearty and comfort dish! Looks very tempting….and such pretty pictures!
Sandhya Ramakrishnan says
Thanks Sowmya! It was delicious.