Bolani Kachaloo — Print Recipe

Crispy pan-fried flatbread filled with a spiced potato and scallion mixture, served hot with cooling yogurt and tangy chutney. A beloved variation of the classic bolani that showcases the heartiest Afghan filling.

Ingredients

3 cups all-purpose flour
1 cup warm water
1 tsp salt
4 medium potatoes, boiled and mashed
1 bunch scallions, finely chopped
1/2 cup fresh cilantro, chopped
1 tsp ground coriander
1/2 tsp red pepper flakes
Salt and pepper
Oil for frying

Instructions

1 Combine flour, salt, and warm water to form a smooth dough. Knead for 8 minutes until elastic. Cover and rest for 20 minutes.
2 Mash boiled potatoes and mix with chopped scallions, cilantro, ground coriander, red pepper flakes, salt, and pepper.
3 Divide dough into 6 balls. Roll each into a thin oval, place filling on one half, fold over, and press edges firmly to seal.
4 Roll gently over the sealed bolani to flatten and distribute the filling evenly, making it about 5mm thick overall.
5 Heat oil in a large skillet over medium heat. Fry each bolani for 3-4 minutes per side until golden brown and crispy.
6 Drain on paper towels and serve hot with plain yogurt and green chutney made from cilantro and mint.

Did You Know?

The best bolani makers can roll the dough so thin that you can almost see the filling through it — a skill passed down through generations.