Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Afghan Bolani
Thin Afghan flatbreads stuffed with potato, leek and spices, pan-fried until crispy.
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30 minPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- For dough: 400g flour, 1 tsp salt, 250ml warm water, 2 tbsp oil
- For filling: 4 boiled potatoes mashed, 2 leeks finely chopped and softened, 2 spring onions, 1 tsp cumin, 1 tsp chilli, salt, coriander
- Oil for frying
- Yoghurt sauce: 1 cup yoghurt, 1 garlic clove, mint
Instructions
- Mix dough; rest 30 minutes.
- Mix all the filling ingredients.
- Divide dough; roll each piece into a thin disc.
- Spread filling on half; fold over; seal edges.
- Pan-fry in oil 3 minutes a side until crispy.
- Serve with yoghurt-mint sauce.
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Tara’s tips
- Roll the dough as thin as possible.
- Don't overfill — they're thin pastries, not turnovers.
Serving suggestions
- Cut into wedges; dip into yoghurt sauce.
Storage & reheating
Best fresh; reheat in a hot pan.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Other fillings?
Pumpkin or spinach are both traditional.
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