Bolani KachalooPotato-Stuffed Flatbread
Bolani Kachaloo is a thin Afghan flatbread filled with seasoned potato, scallion, and herbs, then pan-fried until crisp outside and soft within. The yogurt dip is an optional accompaniment in this version.
Prep
45m
Cook
30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 450gAll-Purpose Flour
- 240mlWater
- 8gSalt
Filling
- 420gPotato (peeled)
- 80gScallion (finely chopped)
- 30gFresh Coriander (finely chopped)
- 2gBlack Pepper
- 5gSalt
Frying
- 50mlVegetable Oil
Dip
- 200gPlain Yogurt
- 8gGarlic (finely chopped)
- 2gDried Mint (crushed)
- 2gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the all-purpose flour and the salt. Add the water and knead until smooth. Cover and let the dough rest.
- 02
Boil the potato until tender, then drain and mash it while still warm.
- 03
Mix the mashed potato with the scallion, fresh coriander, black pepper, and the salt.
- 04
Divide the dough into portions and roll each one into a thin round. Spread some filling over one half, fold the dough over, and seal the edges firmly.
- 05
Stir together the plain yogurt, garlic, dried mint, and the salt.
- 06
Heat a thin layer of vegetable oil in a skillet over medium heat. Fry each flatbread until golden and crisp on both sides, adding more vegetable oil only as needed between batches.
- 07
Serve the flatbreads hot with the yogurt dip on the side.
Ratings & Reviews
Log in to rate and review this recipe.