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Home » Baking » Flatbreads » Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread

Published: Sep 3, 2018 · Modified: Apr 2, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread

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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 | Afghani Bolani

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.

Boulanee Katchalu | Afghani Bolani

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 - ½ cup (finely chopped)
  • Green chilies - 2 (finely chopped)
  • Salt - to taste
  • Black pepper - to taste
Boulanee Katchalu | Afghani Bolani

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.
Boulanee Katchalu | Afghani Bolani

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.
Boulanee Katchalu | Afghani Bolani

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

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Bolani flatbread

Boulanee Katchalu | Afghani Bolani | Potato Spring Onions and Cilantro Stuffed Flatbread

Boulanee Katchalu | Afghani Bolani is a potato stuffed Vegan Flatbread from Afghanistan.
5 from 6 votes
Print Pin Rate
Course: Flatbread, Main Course, Street Food
Cuisine: Afghan, Asian
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting time: 30 minutes
Total Time: 45 minutes
Servings: 8 Flatbread
Calories: 289kcal
Author: Sandhya Ramakrishnan

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
  • ½ 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.

Nutrition

Calories: 289kcal | Carbohydrates: 56g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 337mg | Potassium: 520mg | Fiber: 4g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Previous Post: « Aish Baladi | Vegan Egyptian Flatbread
Next Post: Chickpea Flatbread | Socca | Gluten free and Vegan French Flatbread »

Reader Interactions

Comments

  1. Danielle says

    October 24, 2019 at 5:14 am

    5 stars
    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!

    Reply
  2. Renu says

    September 06, 2018 at 11:48 am

    5 stars
    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.

    Reply
  3. preeti garg says

    September 06, 2018 at 6:28 am

    This bolani looks so perfect and tempting. love the stuffing variation.

    Reply
  4. Padmajha PJ says

    September 06, 2018 at 4:13 am

    5 stars
    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.

    Reply
  5. Srivalli says

    September 06, 2018 at 1:04 am

    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.

    Reply
    • Sandhya Ramakrishnan says

      September 07, 2018 at 10:42 am

      I agree Valli. One bread out of the bookmark list 🙂

      Reply
  6. Mayuri Patel says

    September 04, 2018 at 3:57 pm

    5 stars
    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.

    Reply
    • Sandhya Ramakrishnan says

      September 05, 2018 at 8:46 am

      Thank you Mayuri! Try it sometime, you will love it.

      Reply
  7. code2cook says

    September 04, 2018 at 1:55 pm

    5 stars
    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.

    Reply
    • Sandhya Ramakrishnan says

      September 04, 2018 at 2:56 pm

      Thanks a lot Bhawana! It was quite different from aloo paratha and the kids really liked it.

      Reply
      • Dana says

        June 10, 2020 at 3:27 pm

        Hi Sandya, Can this made be made beforehand and put into the freezer?

        Reply
        • Sandhya Ramakrishnan says

          June 10, 2020 at 10:50 pm

          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.

          Reply
  8. Vaishali says

    September 04, 2018 at 1:49 am

    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 !

    Reply
    • Sandhya Ramakrishnan says

      September 04, 2018 at 9:16 am

      Thanks Vaishali! The kids loved the turnover shape as well.

      Reply
  9. Gayathri Kumar says

    September 03, 2018 at 9:47 pm

    The ppotato stuffed boulani looks awesome Sandhya. This is a wonderful treat for potato lovers..

    Reply
    • Sandhya Ramakrishnan says

      September 03, 2018 at 11:44 pm

      Thanks Gayathri!

      Reply
  10. harini says

    September 03, 2018 at 6:45 pm

    5 stars
    A perfect comfort bread, a cousin of aloo paratha and definitely a winner at home. The pictures look so good

    Reply
    • Sandhya Ramakrishnan says

      September 03, 2018 at 11:44 pm

      Thanks Harini! I am sure everyone would love these potato filled flatbread.

      Reply
  11. Priya Suresh says

    September 03, 2018 at 1:27 pm

    Boulanee katchalu looks just prefect to finish my dinner rite now. How delicious its looks. Simply irresistible and love that stuffing.

    Reply
    • Sandhya Ramakrishnan says

      September 03, 2018 at 4:56 pm

      Thanks a lot Priya! We enjoyed it a lot.

      Reply
  12. Ritu Tangri says

    September 03, 2018 at 11:22 am

    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

    Reply
    • Sandhya Ramakrishnan says

      September 03, 2018 at 11:35 am

      Thanks Ritu! The aloo paratha and the bolani does taste very different though.

      Reply
  13. Sowmya says

    September 03, 2018 at 10:42 am

    Such a hearty and comfort dish! Looks very tempting....and such pretty pictures!

    Reply
    • Sandhya Ramakrishnan says

      September 03, 2018 at 11:34 am

      Thanks Sowmya! It was delicious.

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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