Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
Boulanee Katchalu or Afghani Bolani is a potato-stuffed Vegan Flatbread from Afghanistan. They can be eaten as is or with a side of dhal or subzi.
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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Recipe
Boulanee Katchalu | Afghani Bolani | Potato Spring Onions and Cilantro Stuffed Flatbread
Ingredients
For the Dough -
- 3 cups All Purpose Flour
- as needed Water
- 1 teaspoon Salt
- 2 tablespoon Oil plus more to cook the flatbreads
For the Filling -
- 4 Potato medium
- 4 Spring onion chopped finely
- ½ cup Cilantro finely chopped
- 2 Green chilies finely chopped
- to taste Salt
- to taste Black pepper
Instructions
- 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.
- 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 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 kitchen towel to keep them warm.
- Repeat with the rest of the dough and serve warm.
Thank you! I made this for an Iftar for a dear Afghani friend in Australia. He said it was spot on and his mother would have approved!
Thanks a lot Bernard for trying the recipe and also letting me know. It means a lot if it is Mom approved!!
I don't recall trying boulanee before. It looks like it can get you through the day when you need something quick and easy. Must be delicious, too!
Bolani looks so delicious and perfectly done. Even we loved it. Even though it is similar to paratha, I would say it has its own unique taste.
This bolani looks so perfect and tempting. love the stuffing variation.
Sounds like another version of our aloo paratha.And a popular one too! I can imagine how good it must have tasted!Superbly done Sandhya.
This flatbread is so popular and I think everybody in our group has made this by now..you have got it done so well Sandhya. I loved it when I had made it.
I agree Valli. One bread out of the bookmark list 🙂
Delicious looking flatbread.Anything with potato is good for us.Making bolani has been on my list for such a long time. If I would have opted for International breads then I would have definitely made this.
Thank you Mayuri! Try it sometime, you will love it.
afgani bolani looking very inviting. you are tempting me to make this flatbread asap dear. This flatbread looks so yummy with spring onion and potato stuffing. This always looked like aloo paratha to me n now a days we are making other parathas other than that.
Thanks a lot Bhawana! It was quite different from aloo paratha and the kids really liked it.
Hi Sandya, Can this made be made beforehand and put into the freezer?
Yes Dana, you can make these before and freeze them. Just make sure to put some parchment paper in between so they don't stick.
Afghani Bolani is a very popular flatbread , and I am sure it’s a delicious wholesome bread . Similar to the Aloo Paratha the bread looks fantastic and I like that turnover style . Great pick !
Thanks Vaishali! The kids loved the turnover shape as well.
The ppotato stuffed boulani looks awesome Sandhya. This is a wonderful treat for potato lovers..
Thanks Gayathri!
A perfect comfort bread, a cousin of aloo paratha and definitely a winner at home. The pictures look so good
Thanks Harini! I am sure everyone would love these potato filled flatbread.
Boulanee katchalu looks just prefect to finish my dinner rite now. How delicious its looks. Simply irresistible and love that stuffing.
Thanks a lot Priya! We enjoyed it a lot.
Our own aloo paratha with an international name...sounds as if a aloo paratha's brother has migrated abroad...ha ha ha
Jokes apart, Bolani looks a comforting dish
Thanks Ritu! The aloo paratha and the bolani does taste very different though.
Such a hearty and comfort dish! Looks very tempting....and such pretty pictures!
Thanks Sowmya! It was delicious.