Afghan Bulani with yogurt sauce


Dough Ingredients:
500gram White/wheat  flour
2 cup water room temperature
1 tbsp salt
1tsp yeast

Filling Ingredients:
4 big potatoes or pumpkin
100gm Coriander
500gm Afghan Gandana or garlic leaves (white and green parts) or spring onion
2 green chili
1 tbsp salt
1 tsp ground black pepper
1 large onion
1tbsp coriander powder
1tsp cinnamon powder
2 tbsp milk

Coriander Yogurt Sauce:
1/2 cup plain yogurt
50 ml apple vinegar
4 garlic clove, minced
3 green chili
200gm coriander leaves
1 tsp salt



  1. Mix flour, yeast and salt together. Gradually (while mixing) add in warm water until dough forms a ball. If the dough is too dry, add more water one tablespoon at a time.
  2. Knead dough for 10 minutes.
  3. Place dough in lightly oiled bowl, cover with a cloth, and let rest for 30 minutes to one hour.


  1. Scrub potatoes clean, place in a pot, cover with 2 inches of cold water, add a good pinch of salt, and bring to a boil over high heat.
  2. After boiling for 20 minutes, check to see if the potatoes are done by poking them with a skewer. The skewer should easily pierce through the centre of the potato. Try not to check the potatoes too much, as the holes allow water to seep in while they cook. Smaller potatoes may get done sooner than larger ones.
  3. Once the potatoes are done, drain them and let sit for 5-10 minutes.
  4. Peel and quarter the potatoes. Mash with 2 tbsp milk, salt, and pepper. Try to get this as smooth as possible, but keep in mind having some lumps is ok.
  5. Blend onion, coriander, chilli and mix with chopped ganadana. 9. Add Potato mix with the above mix.

Assembling and cooking the bolani:

  3. Spread a little more than 1/4  of the filling on one half of the dough, leaving about 1/4 inch border around the rim.
  7. Grind garlic, chilli, coriander and mix with yoghurt, salt and vinegar.


Serves 4 for less than $15. 
Average cooking time: 45 min.