Afghani Bolani/ Boulanee e Katchaloo (Potato Spring Onion Turnovers or Stuffed Flatbread) with Chatni Gazneesh (Coriander Chutney) & A Minty Chakkah (Yogurt Sauce)
For the dough:
  • 3 1/2cups all-purpose flour
  • 1 1/2cups waterso of ( more or less as you require)
  • 1tsp salt
  • 1tsp oil (preferably olive oil)
For the filling:
  • 2 potatoesmedium to large
  • 2tbsps oil (preferably olive oil)
  • 1tsp salt(or to taste)
  • 1tsp black pepperground
  • 1tsp corianderpowder
  • 1/3cup coriander leaves cilantrofinely chopped fresh /
  • 1/2c scallionsfinely chopped (both the white and green parts)
  • 1/4cup About oil for pan frying the Boulanee / Bolani
  1. Make the filling first. Boil the potatoes with a bit of salt until theyu2019re done and soft. Put them in a largish bowl and aad the salt, oil, black pepper and coriander powders. Mash the potatoes really well, so no lumps remain.
  2. Add the chopped coriander and the spring onions and mix well. Keep aside.
  3. Now make the dough. Do this by hand or machine. Put the flour salt and oil in the processor bowl. Slowly add 1 cup of water and knead until you have a smooth and elastic dough, adding as much more of water as required.
  4. Shape the dough into a ball and place in an oiled bowl, cover with a cloth and let it rest for about an hour.
  5. Now make the Bolani. Divide the dough into 8 equal portions. Work with one portion at a time, keeping the others covered so they do not dry out. Take one portion and roll into a smooth ball. Flour your working surface lightly and roll out the ball of dough into a round (like a tortilla) of about 10u201d to 12u201d in diameter. A thinner round of dough is desirable.
  6. Dvide your filling into 8 portions and place one portion of the filling on one half of the round (forming a semi-circle of filling) leaving about 1/4u201d at the edge for sealing. Fold the dough over the filling to form a half-moon shape and press the edges with your fingers, to seal well. I used the tines of a fork to make the edges look pretty but this is not usual.
  7. Repeat this with the rest of the dough and filling to make 8 Bolani. Pour about 1/8ththe oil in a shallow frying pan. When it is hot enough place one Bolani in it. The oil around the Bolani should sizzle. Turn the heat down to medium, and cook the Bolani on both sides by pressing down with a spatula on and off so that it flattens a little more.
  8. When done (should take about a couple of minutes), the Bolani should a golden brown on both sides. Let the Bolani drain on paper towels.
  9. Add more oil when necessary and repeat this with the other 7. Serve slightly warm or at room temperature with the Chatni Gazneesh and some Mint Chakkah (the recipes follow).
Recipe Notes

This recipe makes 8 Bolani/ Boulanee

Chantni Gazneesh (Afghan Fresh Coriander/ Cilantro Chutney)

This Chatni/ Chutney is nothing but a slightly tangy and spicy green chutney made from fresh coriander/ cilantro and pairs up beautifully with the Bolani.

It is somewhat like the Indian Green Chutney which tends to be very popular as a dip for deep-fried snacks, in crunchy street food called “Chaat” and the Indian Chutney Sandwiches.

The difference is that the Indian version also uses mint and lemon juice instead of vinegar, but no garlic or nuts, and green chillies instead of black pepper.

Chantni Gazneesh (Afghan Fresh Coriander/ Cilantro Chutney)


1 1/2 cups packed, chopped fresh coriander/ cilantro leaves (also include tender stems)

1 clove of garlic

1/3 cup walnuts

2 to 3 tbsp lime juice ( or 1 to 2 tbsp white vinegar if you prefer)

1/2 to 1 tsp freshly crushed black pepper (according to taste)

1 tsp cumin powder

1 tbsp sugar

Salt to taste

A couple of tbsps of water, just enough to grind/ blend the Chatni


Put all the ingredients in the jar of your blender and process to a fine purée. Add only as much water as is required for a thick purée as you don’t want a watery one. Transfer to a serving bowl and serve. This should serve about 4.

Minty Chakkah (Yogurt Sauce)

Chakkah is really nothing but a thick and creamy strained yogurt that is frequently served in Afghanistan either as a dip or a sauce. Chakkah is also used as an ingredient in many Afghani dishes, and sometimes stireed into certain soups, stews and Kurma for its creamy texture.

Chakkah can be made at home and the process is very simple. It just involves straining yogurt through cheesecloth for a few hours, so that what you’re left is a very thick and creamy residue. Depending on where it is being used, it is either very thick (like dollops of heavy cream/ Greek yogurt) or else a little thinner, but never very liquid.

The recipe below is more of a set of directions, like the one above and both are open to adjustments to suit one’s personal tastes.

Minty Chakkah (Yogurt Sauce)


1 cup hung yogurt or Greek yogurt

1 clove of garlic, finely minced

2 tbsp fresh mint, finely chopped

Salt to taste


Mix the yogurt and the garlic in a bowl. Do not beat. Cover and refrigerate till required. ThhisChakkah should have a nice but not too strong, flavour of garlic so add as much garlic you need to get that.

Just before serving, stir in the salt and half the chopped mint. Garnish with the remaining mint and serve. This makes 1 cup of Minty Chakkah, and should serve 4 with the Chatni Gazneesh.

The Afghani Bolani is my submission to Zorra’s Bread Baking Day whose 61st edition is being hosted this month by Anusha Praveen at Tomato Blues with the theme “Stuffed Breads”.

It’s also being YeastSpotted!