Bolani Kachalo


  • All Purpose Flour (2 cups)
  • Potatoes (4)
  • Garlic (2 cloves; minced)
  • Green chilies (2 finely chopped)
  • Coriander powder (1/2 tablespoon)
  • Paprika (1 teaspoon)
  • Cilantro (chopped)
  • Water (as required)
  • Salt (to taste)
  • Olive Oil (2-3 tablespoons)
  • Vegetable Oil/ Canola Oil (for frying)


Mix flour, salt, olive oil and water and knead it to get a dough. When you push the dough with your finger it should rise back up and then rest the dough while you make the filling.

Wash the potatoes to remove any dirt particles and then place it in a pressure cooker. Cover the potatoes with water and add salt to taste and cover the cooker with the lid and let it cook for 4-5 whistles and then set it aside to depressurize. If you don’t have a pressure cooker just add the potatoes into boiling water and cook them till you can easily pierce through the potatoes with a knife/toothpick.

Peel the potatoes and mash them roughly. Add minced garlic, green chilies, cilantro leaves, coriander powder, paprika and salt (if required). Mix till everything is well-combined.

Divide the dough into equal-sized dough balls. Roll out the dough balls and place the filling on the rolled out dough and spread it over half the surface. Fold the dough over the filling and press the ends down with your fingers or using the teeth of the fork.

Heat a frying pan, add some oil in the pan and once it’s heated up place the bolani in the pan and cook for 2-3 minutes on each side on low heat.

Serve it with some yogurt seasoned with salt & pepper.

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