Description

This Afghan spinach bolani is a traditional stuffed flatbread filled with a flavorful mix of spinach, scallions, coriander, and jalapeños. Fried until golden and crisp, it’s perfect as an appetizer, side, or light vegetarian meal served with yogurt.

Ingredients

For the Dough:

3 1/2 cups all-purpose flour
1 tsp salt
1 tsp olive oil
1 cup water (adjust as needed)

For the Filling:

800 g fresh spinach
1/2 cup chopped coriander (cilantro) leaves
1/2 cup chopped scallions
1 jalapeño, seeded and diced
2 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper

For Frying & Serving:

~1/4 cup olive oil (for frying)
Plain yogurt (for serving)

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Instructions

1. Make the Dough:

In a bowl, combine flour, salt, olive oil, and water.
Knead for 10 minutes until smooth and soft. Add flour or water as needed to adjust texture.
Transfer to an oiled bowl, cover with a damp towel or plastic wrap, and let rest 1 hour.
Divide dough into 8 equal portions.

2. Prepare the Filling:

Blanch spinach in boiling water until wilted, then rinse under cold water.
Squeeze out excess moisture and chop finely.
Mix spinach with coriander, scallions, jalapeño, olive oil, salt, and pepper. Divide into 8 portions.

3. Assemble the Bolani:

Roll each dough piece into an 11–12 inch circle.
Place one portion of filling on half of the dough, leaving ½ inch at the edge.
Wet edges with water, fold the dough over, and press to seal.

4. Cook the Bolani:

Heat olive oil in a frying pan over medium heat.
Fry one bolani at a time until golden and crispy on both sides.
Drain on paper towels if needed.

5. Serve:

Slice into 2–4 pieces per bolani.
Serve warm with plain yogurt or a yogurt-based dip.

Notes

Can be made ahead and reheated in a pan or oven.
For a lighter version, you can bake the bolani at 375°F (190°C) for 15–20 minutes, flipping halfway.
Variations include fillings with potatoes, lentils, or pumpkin.