recipes, recipe, food,
Recipe, recipes, food,
  • Serves: 7 People
  • Prep Time: 15 Minutes
  • Cooking: 15 Minutes
  • Calories: 672
  • Difficulty: easy

Bolani also called boulanee or sometimes periki is an Afghan stuffed flatbread, one of the most popular appetizer of Afghanistan. It is similar to a samosa but in a large size. Perhaps you have heard about aalo or potato stuffed paratha of subcontinent, bolani is similar to that but bolani can be stuffed with variety of fillings. Most often bolani is fried on iron pan called "tawa" but but occasionally baked with vegetables, potato and some time minced meat stuffing. It is a great choice to serve as a starter but depending on your preference it could be served as a proper meal. The traditional recipe of bolani involves stuffing of potatoes, spring onion, cilantro or coriander with some spices but you may use sweet potatoes, pumpkin, spinach, red or green lentil or what ever you want as a stuffing. It is usually served with green chutney or yogurt sauce.



  1. _________ For Dough __________

    In a bowl add flour, salt and cooking oil, mix together.


  2. add warm water and knead until smooth and slightly sticky dough forms.
  3. Cover the bowl and let the dough rest for 30 minutes.

    __________ For Stuffing and Assembling ____________

    Cook the potatoes in  a large pot of boiling water for 15 minutes or until the potatoes are completely cooked. Then drain and let these cool down.

    Peel and add these in a bowl.

    Add salt, green onion, fresh coriander, green chilli, chili flakes, cooking oil and black pepper powder. Stir and mash to combine until everything is incorporated well.Stuffing is ready keep it aside.

    Then divide the dough into 6 equal portions, roll each portion into a circle of about 1/4" thickness.

    Spread the potato filling over 1/2 of the rolled circle leaving some border around the edges.

    Spread small amount of water over these edges, then pull over the empty half of circle creating a half moon shaped bolani. The wetness of the edges will help in sealing well, pinch the edges to seal.

    Heat about 2 tablespoon of oil on a skillet (tawa).

    One by one shallow fry the bolani until golden brown from one side. Flip and cook from the other side as well until golden brown. Press down gently on the edges of bolani to make sure that they brown evenly.

    Place cooked bolani over paper towel.

    Serve with green chatni or plain yogurt.

You may also like

About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

bolani recipe boulanee recipe periki recipe Afghan stuffed flatbread recipe