July 19, 2024


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Afghan bolani recipe: Rooster-stuffed, fried flatbreads with chutney make an irresistible snack

Afghan bolani recipe: Rooster-stuffed, fried flatbreads with chutney make an irresistible snack

Ayubi, an Afghan refugee who now phone calls Australia dwelling and functions with her household in two places to eat immediately after which her reserve is titled, has fond reminiscences of the hand-rolled flatbreads, which she says are typically ready with household and pals and fried on a traditional Afghan flat-iron pan termed a tawah. The recipe, like all of individuals in the guide, arrives from the deep trove of common recipes of Ayubi’s mother, Farida Ayubi. The bolani are ideal savored very hot and clean out of the pan, and can be packed with an assortment of fillings, these kinds of as chives and cilantro, mashed spiced potatoes or wintertime squash. In this article, ground rooster and diced onion is mixed with crushed coriander seeds, garlic powder and just adequate ground crimson pepper to make you achieve for the accompanying bowl of brilliant, tangy, herbaceous chutney sabz or amazing yogurt.

The dough comes together promptly and requires two quick rises on the counter prior to it can be rolled out, stuffed with the morgh kofta and pan fried until golden brown and crisp on the exterior. Take pleasure in the bolani as a snack or a complete food — or with a cup of sweet tea, as Ayubi suggests. For me, this savory Afghan address is a new staple for weekend snacking.

Make ahead: The dough desires time to rise 2 times, the initially time for 30 minutes and then for about 10 minutes.

Storage: The bolani can be refrigerated for up to 3 times. To reheat, heat a pan over medium-substantial heat and incorporate 1 teaspoon of sunflower oil. Fry them for about 2 minutes for every aspect to crisp them back again up.

Scale and get a printer-friendly edition of the recipe below.


  • 3 3/4 cups (485 grams) all-reason flour, or extra as vital
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons fast yeast
  • 1 1/2 cups (360 milliliters) lukewarm drinking water, or additional as required
  • 1 tablespoon sunflower oil, as well as extra for oiling the bowl and frying

For the morgh kofta filling

  • 2 1/2 tablespoons sunflower oil
  • 1 massive yellow onion, finely chopped
  • 1 pound (454 grams) ground rooster (preferably dim meat)
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon floor red pepper, this sort of as cayenne
  • 1 teaspoon coriander seeds, crushed in a spice grinder or mortar and pestle
  • 1 teaspoon freshly floor black pepper
  • 1 massive handful refreshing mint leaves
  • 1 big handful refreshing cilantro leaves and tender stems
  • 2 contemporary long inexperienced chiles, this kind of as serrano, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • Juice of 2 limes
  • 2 1/2 tablespoons white vinegar
  • 2 1/2 tablespoons cold drinking water
  • 1 teaspoon kosher salt
  • Basic yogurt, for serving (optional)

Action 1

Make the bolani dough: In a medium bowl, stir the flour, salt and yeast to mix. Make a nicely in the heart of the combination and little by little include more than enough h2o to just damp the substances, about 1/4 cup (60 milliliters), mixing with your fingers in a circular movement to distribute evenly.

Phase 2

Even though continuing to blend, add the oil, then bit by bit include the remaining water (you could not have to have all of it) and knead until finally the dough is organization. If the dough feels as well dry, increase a minor additional h2o if it feels also wet, include a little bit a lot more flour.

Phase 3

Oil the within of another medium bowl. Form the dough into a ball, position it in the bowl and go over with a cleanse kitchen area towel. Established the dough aside to rest for about 30 minutes, or right up until doubled in sizing.

Phase 4

Make the filling: When the dough is resting, in a significant skillet in excess of substantial heat, warmth the oil right until just shimmering. Increase the onion and cook dinner, stirring, until eventually soft and golden, 4 to 6 minutes.

Include the floor chicken, salt, garlic powder, red pepper, coriander and black pepper and stir to blend nicely. Cook dinner, stirring, right up until the chicken is cooked through but not extremely browned, about 10 minutes. Transfer the mixture to a colander set above a bowl and drain any extra oil.

Phase 5

Make the chutney: Rinse the mint and cilantro and put them, along with the chiles and garlic, into a food processor or blender and procedure into a coarse paste. Increase the lime juice, vinegar, h2o and salt and pulse to just combine.

Action 6

Return to the dough: Line a big, rimmed baking sheet with parchment paper.

Divide the dough into 6 equivalent portions and form just about every into a tiny ball with your hands. Spot them on the baking sheet, at the very least 2 inches aside. Deal with with a cleanse kitchen area towel and set aside to rest for 10 minutes, or right up until they virtually double in dimension.

Move 7

On a frivolously floured surface area, applying a lightly floured rolling pin (or wine bottle), roll out just one ball of dough into a circle 5 to 6 inches in diameter. It might get a small exercise to roll it into an even circle, but working from the centre of the dough outward will support accomplish the appropriate shape. At the time the dough is rolled out, position about 1/4 cup of the rooster filling on 1 half of the dough circle and distribute it evenly to protect 50 %, leaving a 1/2-inch border. Fold the vacant half of the circle over the filling to kind a semicircle, firmly press the edges jointly to seal. (If you obtain it tough to seal the seam, frivolously moist your fingers and run them close to the perimeter of the dough circle, then seal.)

Repeat with the remaining dough and filling till you have six crammed and sealed semicircles.

Stage 8

Line a wire rack or baking sheet with paper towels.

In a significant, hefty-bottomed skillet more than medium-higher heat, include just adequate oil to deal with the base of the pan and heat until finally shimmering. Doing work in batches, carry the bolani thoroughly into the pan and fry, turning when, until golden brown and crisp, about 4 minutes on each individual aspect. (Depending on your pan and stovetop, you may need to maximize the warmth to superior and then slash down the frying time by about a person moment for each facet. Maintain a near eye on the bolani to continue to keep them from scorching.)

Phase 9

Transfer the bolani to the rack or baking sheet to drain absent any further oil.

Serve sizzling with the chutney and plain yogurt, if working with.

Diet Information and facts

Calories: 487 Complete Fat: 15 g Saturated Fat: 3 g Cholesterol: 65 mg Sodium: 795 mg Carbohydrates: 65 g Nutritional Fiber: 3 g Sugar: 1 g Protein: 22 g.

This recipe has been current to adjust the heat degree for frying the bolani (Move 8).

Scale and get a printer-friendly edition of the recipe below.

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