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 differ. Boulanee Katchalu is a potato-filled flatbread and this was one of my kid’s favorite yet. Bolani can be sweet or savory and the filling varies 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 a vegan lifestyle. My first flatbread for the A-Z International Flatbread, the Aish Baladi is a vegan flatbread as well. Boulanee Katchalu is quite similar to the Indian Aloo Paratha. The Aloo paratha is usually a circular shape, whereas the Afghani Bolani is made into a half-circle shape (kind of like a turnover) 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 and 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 - Makes about 8 Flatbread
For the Dough -
All Purpose Flour - 3 cups Water - as needed Salt - 1 tsp Oil - 2 tablespoon 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
Procedure to make 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 tablespoon 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 it.
Repeat with the 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 tablespoon 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 the kitchen towels to keep them warm.
Repeat with the rest of the dough and serve warm.
More Potato Recipes
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