bolani

{{Infobox food

| name = Bolani

| image = Bolani.jpg

| image_size = 250px

| caption =

| alternate_name =

| country = Kabul, Afghanistan

| region = Central Asia, South Asia

| creator =

| course = Appetizer, side dish, or main course

| type = Flatbread

| served =

| main_ingredient =

| variations =

| calories =

| other =

}}

Bolani (Dari: بولانی), also called Periki (Pashto: پارکی) is a stuffed flat-bread from Afghanistan,{{Cite web|url = http://emuweavinglife.wordpress.com/2012/10/19/food-of-the-middle-east-bolani-fried-afghan-flatbread/|title = Food of The Middle East: Bolani (Fried Afghan Flatbread)|date = October 19, 2012|website = Weaving Life}} fried with a filling.{{cite book | last=Dupree | first=L. | title=Afghanistan | publisher=Princeton University Press | series=Princeton Legacy Library | year=2014 | isbn=978-1-4008-5891-0 | url=https://books.google.com/books?id=yvr_AwAAQBAJ&pg=PA224 | access-date=October 4, 2017 | page=224}} It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also grated pumpkin, chives, red lentils or with minced meat. It can be served with plain yogurt or mint yogurt and is usually served with a doogh drink.{{Cite web|url = http://www.mydiversekitchen.com/2013/07/afghani-bolani-boulanee-e-katchaloo.html|title = Afghani Bolani or Boulanee e Katchaloo|date = July 31, 2013|website = My Diverse Kitchen: Food & Photography from a Vegetarian kitchen in India}}

Bolani is made for special occasions like birthday parties, engagement parties or holidays.{{Cite web|url = http://www.afghancooking.net/afghan-culture-unveiled/2009/12/bolani-afghan-potato-and-scallion-turnover.html|title = Bolani: Afghan Potato and Scallion Turnover|date = 2009-12-30|website = Afghan Culture Unveiled|last = Humaira|url-status = dead|archiveurl = https://web.archive.org/web/20140313212944/http://www.afghancooking.net/afghan-culture-unveiled/2009/12/bolani-afghan-potato-and-scallion-turnover.html|archivedate = 2014-03-13}} It is widely sold on the streets in Afghanistan, particularly in cities such as Kabul, Jalalabad and Kandahar.

Variations

=Egg-roll wrapper method=

The method of using eggroll wrappers instead of making the dough for the bolani is a time saving convenience often used in Western countries. The edges of the eggroll wrappers are lightly brushed with water to allow for sticking. The wrappers are then filled half way either diagonally or lengthwise with the preferred filling. Each side is then fried until golden brown. This method is the easiest and fastest way of preparing bolani.

=Baked dough method=

Another popular method for making Bolani is baking them. Although frying is the most popular method for special occasions, baking is becoming very popular amongst the western crowd. While Bolani was originally baked to cut back on fat, it is now becoming popular due to the unique flavor it imparts. Baking allows for a thicker crust that leads to a fluffy pastry filled with toppings.

Some argue that baked Bolani is not traditional due to its thick nature and meat stuffed variations. Regardless, it remains as one of the most popular methods of preparing Bolani in America.

=Fried dough method=

Bolani dough can also be fried. Using this method, the dough is made from a mixture of flour, salt, vegetable oil, and water. After the dough is flattened, fillings are added, then the dough is folded to cover the fillings, and the food is fried on a pan.{{cite book |last= Zikria|first=Shahnaz |date=September 9, 2020 |title=A Royal Afghan Affair - A Historic Journey Into Afghan Cuisine and Culture |url=https://www.google.com/books/edition/A_Royal_Afghan_Affair_A_Historic_Journey/1KohEAAAQBAJ?hl=en |location= |publisher= Roli Books|page= 55–59|isbn=9788194643340 |access-date=February 16, 2025}}