Boulanee Katchalu (Potato and Herb Stuffed Flatbread) Recipe
Introduction
Boulanee Katchalu is a delightful stuffed flatbread filled with a flavorful potato mixture. Crispy on the outside and soft on the inside, it makes a perfect snack or light meal. This recipe guides you through making the dough and the delicious filling from scratch.
Ingredients
- 3 cups All Purpose Flour
- Water, as needed
- 1 tsp Salt
- 2 tbsp Oil (plus more for cooking)
- 4 medium Potatoes
- 4 Spring onions, finely chopped
- 1/2 cup Cilantro, finely chopped
- 2 Green chilies, finely chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Step 1: In a wide bowl, combine the flour, 1 tsp salt, and 2 tbsp oil. Add just enough water to bring the flour together into a soft dough. Knead for 5 to 7 minutes, then cover and let it rest for at least 30 minutes.
- Step 2: Boil the potatoes in water until fully cooked. Check doneness by inserting a knife or skewer into the potato.
- Step 3: Drain and cool the potatoes. Peel and mash them with a fork. Add spring onions, cilantro, green chilies, salt, and black pepper. Mix well and set aside.
- Step 4: Divide the dough into 8 equal pieces. Lightly flour your surface and rolling pin, then roll each piece into a thin 10 to 12 inch circle.
- Step 5: Spread about 3 tablespoons of the potato filling on one half of each circle, leaving a small space at the edges to seal.
- Step 6: Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal, removing excess air inside.
- Step 7: Heat a heavy griddle or cast iron pan over medium heat. Add about 1 tablespoon of oil and spread it evenly.
- Step 8: Place each stuffed flatbread on the pan and cook until golden brown on both sides, adding more oil as needed.
- Step 9: Keep the cooked Boulanee warm between kitchen towels while you finish the rest.
- Step 10: Serve warm and enjoy your homemade Boulanee Katchalu!
Tips & Variations
- For extra flavor, add a pinch of cumin or coriander powder to the potato filling.
- Use a cast iron pan for the best crispy texture on the flatbreads.
- You can substitute cilantro with mint or parsley according to your taste.
- Adjust the number of green chilies to control spiciness.
Storage
Store leftover Boulanee Katchalu in an airtight container in the refrigerator for up to 2 days. Reheat on a pan over medium heat to keep them crisp, or use a toaster oven. Avoid microwaving as it may make the flatbreads soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used as an alternative. They will add a natural sweetness and a slightly different texture to the filling.
Can I prepare the dough and filling ahead of time?
Absolutely. You can make the dough and filling a few hours in advance or even the day before. Be sure to cover and refrigerate both, bringing the dough back to room temperature before shaping and cooking.
PrintBoulanee Katchalu (Potato and Herb Stuffed Flatbread) Recipe
Boulanee Katchalu is a delicious Afghan stuffed flatbread filled with a savory potato mixture blended with spring onions, cilantro, and green chilies. This comforting, pan-cooked bread is crispy on the outside and soft on the inside, making it perfect for a snack or light meal. The dough is soft and pliable, encasing a flavorful filling, and cooked on a griddle with oil until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 stuffed flatbreads 1x
- Category: Bread
- Method: Frying
- Cuisine: Afghan
- Diet: Vegetarian
Ingredients
Dough
- 3 cups All Purpose Flour
- As needed Water
- 1 tsp Salt
- 2 tbsp Oil (plus more for cooking the flatbreads)
Filling
- 4 medium Potatoes
- 4 Spring onions, finely chopped
- 1/2 cup Cilantro, finely chopped
- 2 Green chilies, finely chopped
- Salt to taste
- Black pepper to taste
Instructions
- Make the dough: In a wide bowl, combine the flour, salt, and 2 tablespoons of oil. Gradually add water and knead until a soft dough forms. Knead for 5 to 7 minutes until smooth. Cover and let it rest for at least 30 minutes.
- Cook the potatoes: Boil the potatoes in water until fully cooked. Test doneness by inserting a knife or skewer; it should go through easily.
- Prepare the filling: Drain and cool the potatoes, then peel and mash them with a fork. Add the chopped spring onions, cilantro, green chilies, salt, and black pepper. Mix well and set aside.
- Divide and roll dough: Divide the rested dough into 8 equal pieces. Dust the rolling pin and dough with flour, then roll each piece into a thin 10 to 12 inch circle.
- Add filling: Spread about 3 tablespoons of the potato filling on one half of each rolled dough circle, leaving space around the edges for sealing.
- Fold and seal: Fold the dough over the filling to form a half-moon shape. Press and seal the edges tightly, removing any trapped air inside.
- Heat the pan and cook: Heat a heavy griddle or cast iron pan over medium heat. Add about 1 tablespoon of oil and spread it evenly.
- Cook the flatbreads: Place the filled flatbread on the griddle. Cook each side until golden brown, adding more oil if necessary for crispiness.
- Keep warm and serve: Place cooked flatbreads between kitchen towels to keep warm. Repeat with the remaining dough and filling. Serve warm.
Notes
- You can adjust the amount of green chili according to your spice tolerance.
- Use a cast iron skillet or heavy griddle for best even cooking and flavor.
- Press the edges firmly to avoid the filling leaking during cooking.
- Boulanee Katchalu can be served with yogurt or chutney as a dip.
- Leftover flatbreads can be reheated on a pan or oven for crispiness.
Keywords: Boulanee Katchalu, Afghan flatbread, stuffed potato flatbread, potato bolani, Afghan bread recipe
