Afghan Spinach Bolani

5.0 from 7 reviews

Author: Anita Jacobson





Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Serves: 8


  • Dough
  • 3 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 1 cup water
  • Filling
  • 800 gram fresh spinach
  • 1/2 cup chopped coriander leaves
  • 1/2 cup chopped scallion
  • 1 jalapeno, seeded and diced
  • 2 tablespoon olive oil
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper


  • Dough
    1. Combine all dough ingredients in a mixing bowl. Knead into a non-sticky, soft, and smooth dough, about 10 minutes. Add a bit of flour if it is too sticky, or add a bit of water if it is too dry.
    2. Place the dough in an oiled mixing bowl. Cover with wet kitchen towel/saran. Let it proof for 1 hour.
    3. Divide dough into 8 equal portions.
  • Filling
    1. Blanch spinach until wilted. Drain under cold running water to stop cooking process. Squeeze out as much water as you can. Chop into smaller pieces.
    2. In a mixing bowl, combine spinach with the rest of filling ingredients. Mix well. Divide into 8 equal portions.
  • Bolani
    1. Take a piece of dough, roll with a rolling pin into a 11"-12" circle.
    2. Spread a portion of the filling generously on half of the rolled out dough, leaving 1/2 inch margin near the edge.
    3. Wet the edges of the bread with your finger tips, fold the other half of the bread over the filling half. Seal the edges by pressing slightly.
    4. Heat 1/4 cup of olive oil in a frying pan on medium heat. Fry bolani, one piece at a time, until both sides are crispy and golden brown.
    5. Cut each bolani into 2-4 pieces and serve with plain yogurt.

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