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Boulanee Katchalu | Afghani Bolani
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5 from 6 votes

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

Boulanee Katchalu | Afghani Bolani is a potato stuffed Vegan Flatbread from Afghanistan.
Prep Time15 mins
Cook Time30 mins
Resting time30 mins
Total Time45 mins
Course: Breakfast, Flatbread, Main Course, Street Food
Cuisine: Afghan, Asian
Servings: 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


  • 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.