Afghan Bulani with yogurt sauce


Dough Ingredients:
500gram White/wheat  flour
2 cup water room temperature
1 tbsp salt
1tsp yeast

Filling Ingredients:
4 big potatoes or pumpkin
100gm Coriander
500gm Afghan Gandana or garlic leaves (white and green parts) or spring onion
2 green chili
1 tbsp salt
1 tsp ground black pepper
1 large onion
1tbsp coriander powder
1tsp cinnamon powder
2 tbsp milk

Coriander Yogurt Sauce:
1/2 cup plain yogurt
50 ml apple vinegar
4 garlic clove, minced
3 green chili
200gm coriander leaves
1 tsp salt



  1. Mix flour, yeast and salt together. Gradually (while mixing) add in warm water until dough forms a ball. If the dough is too dry, add more water one tablespoon at a time.
  2. Knead dough for 10 minutes.
  3. Place dough in lightly oiled bowl, cover with a cloth, and let rest for 30 minutes to one hour.


  1. Scrub potatoes clean, place in a pot, cover with 2 inches of cold water, add a good pinch of salt, and bring to a boil over high heat.
  2. After boiling for 20 minutes, check to see if the potatoes are done by poking them with a skewer. The skewer should easily pierce through the centre of the potato. Try not to check the potatoes too much, as the holes allow water to seep in while they cook. Smaller potatoes may get done sooner than larger ones.
  3. Once the potatoes are done, drain them and let sit for 5-10 minutes.
  4. Peel and quarter the potatoes. Mash with 2 tbsp milk, salt, and pepper. Try to get this as smooth as possible, but keep in mind having some lumps is ok.
  5. Blend onion, coriander, chilli and mix with chopped ganadana. 9. Add Potato mix with the above mix.

Assembling and cooking the bolani:

  1. Take a portion of the dough (about the size of a small apple) and roll it into a smooth ball.
  2. Spread some flour onto your surface, and roll the ball with a rolling pin. The dough should be as thin as a tortilla and have a 10-12 inch diameter. The thinner, the better!
  3. Spread a little more than 1/4  of the filling on one half of the dough, leaving about 1/4 inch border around the rim.
  4. Fold the dough in half over the filling and press to seal. If necessary, continue pressing and flattening the bolani to remove any excess air inside the pocket.
  5. Heat vegetable oil in a pan. The oil should be hot enough that the bolani sizzles when placed in the pan. Brown the bolani, two at a time, until golden and crispy on both sides. This will only take a couple minutes on each side.
  6. Place cooked bolani on a paper towel or plate as they finish. Add more oil to your pan as needed while you cook the rest.
  7. Grind garlic, chilli, coriander and mix with yoghurt, salt and vinegar.

Serve warm with a simple yogurt sauce of plain yogurt, garlic, dill, coriander, and salt.

Serves 4 for less than $15. 
Average cooking time: 45 min.