Recipe by

Visit website

Blogging Marathon# 49: Week 4/ Day 2 Theme: Bookmarked Recipes Dish: Afghani Bolani For day 2 of this week's marathon, I made a stuffed flatbread from Afghanistan called Bolani. This recipe has been on my to-make list ever since I saw a bunch of my fellow bloggers make it for the A-Z International marathon.


68 bolanis

Total time

50 minutes


  • 2 cups whole wheat flour
  • 2 tsp (1.25l) fish stock (Oil)
  • water (- as needed)
  • to taste Salt
  • 2 potato (- large, boiled and mashed)
  • 4 ~ 5 Scallion (- finely chopped)
  • 1 ~ 2 Chilies (Green - finely chopped (adjust as per taste preference))
  • (1.25l) fish stock
  • to taste Salt Pepper (&)
  • (1.25l) fish stock (- whisked)
  • 3 tbsps mint leaves (- finely chopped)
  • to taste Salt (Black)


  1. Make the dough: Combine flour, salt and oil in a mixing bowl. Add enough water and knead to form a soft pliable dough. Cover and set aside for at least 15~20 minutes.
  2. Make the Filling: Combine all the ingredients for the filling in a bowl. Mix well.
  3. Make the Bolani: Divide the dough into 6~8 equal size pieces. On a lightly floured surface, roll out each piece into a thin roti.
  4. Add about 2tbsp of the filling on the bottom half of the roti and fold the other half on it making sure to press the air out. Press and seal the edges using a fork.
  5. Heat 2tbsp oil in a saute pan and cook the bolanis (either 1 or 2, depending on the size of the pan) until golden brown on both sides.
  6. Repeat with the remaining dough and filling.
  7. Serve warm with the minty yogurt sauce.
  8. Yogurt-Mint sauce: Combine all the ingredients for the sauce and keep it refrigerated until ready to use.
  9. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now