Afghan potato filled turnovers (bolani kachalo)

Afghan potato turnovers (bolani kachalo)


For the dough

4 cups all-purpose flour

1 cup water

1/2 tbsp salt

1 tbsp vegetable oil

For stuffing

3 medium potatoes (boild)

1 cup chopped scallions

1 cup chopped fresh coriander

1/2 tbsp salt

2 tbsp oil

1 tbsp ground black pepper



Mix flour and salt together,add water and oil while mixing ,until it forms a soft dough

Knead the dough for 10 min


Cover the dough with a clean cloth and let it rest for about one hour or half an hour


Clean potatoes, place it in a boiling pot ,add a pinch of salt and let it boil over high heat ,about 20 minuets


After boiling check the potatoes by poking them with a skewer,

The skewer should easily pierce through the center of potato ,when potatoes are done clean them and set aside for 10 to 15 min ,


Peal and quarter potatoes ,mash them with salt ,pepper and oil,try to get it smith as much as possible


Add scallions and coriander mash them well with potatoes


Divide the dough,make small equal balls,

Spreed  some flour on your surface,roll the ball with a rolling pin,

The dough should be thin  as 10 to 15 diameter,as much as it’s thinner is better,


Spreed a little filling on one half of the dough,

Leaving about 1/4 inch border around the rim,


Fold the dough in half over the filling and press to seal it,

If needed press the bolani to remove any excess air inside the pocket,


Heat the oil in a pan,

The oil should be hot enough that the bolani sizzles,brown the bolani until golden and crispy both sides ,it takes only a few mins


Place cooked bolani on a paper towel,

Serve warm with plain yogurt ,chilli sauce or pickling.

Enjoy this easy and yummy bolani

And calm for another recipe soon


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