Afghan Spinach Bolani is a traditional stuffed flatbread that is both comforting and satisfying. Crispy on the outside and filled with a fragrant mixture of spinach, herbs, and mild spices, it’s a beloved street food and home-cooked favorite in Afghanistan. Served hot with plain yogurt, this dish is perfect as an appetizer, side, or even a light vegetarian meal.

Why You’ll Love This Recipe

Crispy and golden exterior: Pan-fried for an irresistible crunch
Herbaceous filling: Spinach, coriander, scallion, and jalapeño bring bold flavor
Versatile dish: Great as a snack, starter, or meat-free main
Customizable: Add potato, cheese, or other greens if desired
Simple pantry ingredients: No fancy equipment or hard-to-find components
Authentic Afghan flavor: A beautiful introduction to traditional Afghan cooking
Great for sharing: Cut into portions and serve at gatherings
Vegetarian: Naturally meat-free and full of healthy greens
Fun to make: Roll, fill, and fry—ideal for cooking with kids or friends
Perfect with yogurt: A creamy, tangy dip enhances every bite

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough

3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon olive oil
1 cup water (adjust as needed)

For the Filling

800 grams fresh spinach (about 1.75 lbs)
½ cup chopped coriander (cilantro) leaves
½ cup chopped scallions
1 jalapeño, seeded and finely diced
2 tablespoons olive oil
1 ½ teaspoons salt
1 teaspoon black pepper

For Cooking and Serving

¼ cup olive oil (for frying)
Plain yogurt (for dipping)

directions

1. Make the Dough
In a large bowl, mix flour, salt, and olive oil. Gradually add water while kneading until a soft, non-sticky dough forms (about 10 minutes).
Cover and let the dough rest in an oiled bowl for 1 hour. Then, divide into 8 equal portions.

2. Prepare the Filling
Blanch the spinach in boiling water until wilted. Drain and rinse with cold water to stop cooking. Squeeze out excess moisture and chop finely.
In a mixing bowl, combine spinach with coriander, scallions, jalapeño, olive oil, salt, and pepper. Mix thoroughly and divide into 8 equal portions.

3. Assemble the Bolani
On a lightly floured surface, roll each dough ball into a thin circle about 11–12 inches in diameter.
Spread one portion of filling on half of the dough, leaving a ½-inch border.
Wet the edges with your fingertips and fold the dough over to form a half-moon. Press edges gently to seal.

4. Cook the Bolani
Heat olive oil in a skillet over medium heat. Fry each bolani one at a time for about 2–3 minutes per side, or until golden brown and crispy.
Transfer to a plate lined with paper towels to absorb excess oil.

5. Serve
Cut each bolani into 2 to 4 pieces and serve warm with plain yogurt on the side.

Servings and timing

Servings: 8 bolani (serves 4–6 as a main or 8–10 as an appetizer)
Preparation Time: 30 minutes
Resting Time: 1 hour
Cooking Time: 30 minutes
Total Time: About 2 hours

Variations

Potato Bolani: Add mashed potato seasoned with cumin and coriander to the filling.
Cheese variation: Mix feta or paneer into the spinach for a creamy twist.
Gluten-free option: Use a gluten-free flour blend for the dough.
Baked version: Bake at 400°F (200°C) for 15–20 minutes, flipping once.
Spicier: Add crushed red pepper or extra jalapeño.

storage/reheating

Refrigeration: Store cooked bolani in an airtight container for up to 3 days.
Freezing: Freeze uncooked assembled bolani for up to 1 month. Cook from frozen, adding a few minutes to the cook time.
Reheating: Reheat in a pan or oven at 180°C (350°F) for 5–8 minutes until hot and crisp.

FAQs

What is bolani?

Bolani is a traditional Afghan flatbread filled with vegetables, herbs, and spices, then pan-fried until golden.

Can I make the dough ahead of time?

Yes, the dough can be made and stored in the fridge for up to 24 hours before rolling and filling.

Can I use frozen spinach?

Yes, just thaw and squeeze out as much liquid as possible before mixing with other ingredients.

Is bolani served hot or cold?

It’s best served warm, but can also be enjoyed at room temperature.

Can I add meat to the filling?

Yes, cooked ground beef or lamb can be added for a non-vegetarian version.

What dipping sauce goes best with bolani?

Plain yogurt is traditional, but you can also use garlic yogurt sauce, mint chutney, or raita.

Why is my bolani dough tearing?

The dough may be too dry—add a bit more water when kneading. Also, avoid overfilling.

Can I make mini versions?

Absolutely! Just divide the dough into smaller pieces and reduce the filling amount.

How do I keep the bolani warm before serving?

Keep them on a tray in a low oven (around 200°F/95°C) until ready to serve.

Is bolani spicy?

Mildly, depending on the jalapeño. Adjust the heat to your taste.

Conclusion

Afghan Spinach Bolani is a delicious and hearty flatbread that’s packed with flavor and tradition. Crisp on the outside, tender and savory on the inside, this dish is sure to become a favorite at your table. Whether served as an appetizer or main dish, bolani delivers on both comfort and culinary charm.