|Course||Appetizer, side dish, or main course|
|Place of origin||Afghanistan|
Bolani (Persian: بولانی), or Perakai (Pashto: پيراک), Poraki (Persian: پُرکی), is a flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, lentils, pumpkin, chives, or leeks. It can be served with plain yogurt or mint yogurt.
Perakai is made for special occasions like birthday parties, engagement parties or holidays.
In America, the Perakai " Bolani " is the quintessential food item at any Kabob House. The variations are endless. Toppings typically include chives, potato, lentils, leeks and other vegetables. However, it is not limited to traditional toppings; items such as falafel, gyro meat, carne asada and bacon and all fair game. The dough is only limited to the imagination. While white flour is common, many enthusiasts prefer whole wheat or rye.
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 " Perakai " Bolani is baking them. Although, Frying is the most popular method for special occasions, baking is becoming very popular amongst the western crowd. While baking Bolani was originally 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.
- "Food of The Middle East: Bolani (Fried Afghan Flatbread)". Weaving Life. October 19, 2012.
- Dupree, L. (2014). Afghanistan. Princeton Legacy Library. Princeton University Press. p. 224. ISBN 978-1-4008-5891-0. Retrieved October 4, 2017.
- "Afghani Bolani or Boulanee e Katchaloo". My Diverse Kitchen: Food & Photography from a Vegetarian kitchen in India. July 31, 2013.
- Humaira (2009-12-30). "Bolani: Afghan Potato and Scallion Turnover". Afghan Culture Unveiled. Archived from the original on 2014-03-13.