Boulanee 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
Scale
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
