The very popular bulani are pockets of Afghan bread filled with different vegetable mixtures and fried. Tear the bulani into pieces and dip into homemade plain yoghurt before eating.






Skill level

Average: 3.6 (68 votes)


Pumpkin filling

  • ½ pumpkin peeled, deseeded and skinned
  • 2–3 garlic cloves, finely chopped
  • crushed walnuts
  • salt
  • 1 tsp chilli powder
  • 1 tbsp coriander seeds, crushed
  • 1 tbsp vegetable oil
  • 1 large onions, finely chopped
  • 1 tsp black pepper

Potato filling

  • 1 kg potatoes 
  • 1 large onion, finely chopped
  • 2–3 garlic cloves, finely chopped
  • 1 tbsp vegetable oil
  • 1 tsp chilli powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp ground coriander

Onion filling

  • 2 bunches garlic chives or spring onions, chopped
  • ½ tsp chilli powder 
  • pinch of salt
  • 1 tbsp vegetable oil


  • plain flour
  • water
  • ½ tsp salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time 15 minutes

Pumpkin filling
Cut pumpkin into chunks and grate into a bowl. Add garlic, walnuts, salt, chilli powder and coriander seeds. Mix well.


Potato filling
Peel potatoes and boil until soft. Leave to cool. Cut in half and grate into bowl. Add onion, garlic, oil, chilli salt, pepper and coriander. Gently mix through the potato.


Onion filling
Chop garlic chives into small pieces. Place all ingredients in a bowl and mix thoroughly.


Place flour in a large mixing bowl and gradually add water, mixing with your hands until it becomes doughy. Leave the dough to settle for 15–20 minutes. Separate dough into large handfuls and rolling each one into a ball shape.

Scatter some flour on the bench surface and roll the balls flat with a rolling pin, keeping the circular shape.

Place a spoonful of desired mix on one side of the rolled dough. Using the back of the spoon spread the mixture evenly across one half of the dough. Fold the other half over the top of the mixture to form a semi-circle. Pat down and sprinkle with a little extra flour. Heat oil in a pan. Place the bulani one at a time in the pan and fry for 2–3 minutes each side until golden brown.

Serve bulani with a sauce made from yoghurt mixed with dried mint, powdered chilli and salt.