Pumpkin Bolani - Bolani Kadu/Kadoo

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Calling all pumpkin lovers! This savory pumpkin filled Afghan flatbread called Pumpkin Bolani, aka Bolani Kadu, is just for you! Simplify the recipe by using raw tortillas and precut butternut squash.

If you are looking for the PERFECT way to cook Bolani, try our method!

This pumpkin bolani recipe features a flavorful spiced pumpkin filling encased in a crispy, golden-brown dough. Perfect for fall gatherings or a comforting weeknight meal, this Afghan flatbread is surprisingly easy to make with simple ingredients.

The combination of sweet pumpkin, fragrant spices, and flaky dough is simply irresistible. Follow our step-by-step instructions to create this delicious and authentic dish at home.

Tips for making the best Pumpkin Bolani

Roast for Flavor: Don’t skip roasting the pumpkin! Roasting intensifies the pumpkin’s natural sweetness and adds a depth of flavor that elevates your Pumpkin Bolani. This extra step is crucial for the best results.

Spice It Up: Customize your bolani filling with your favorite spices. While the recipe provides a great starting point, feel free to adjust the amount of chili flakes for heat or add a pinch of garam masala for warmth.

Dough Consistency: Achieving the perfect dough consistency is key for a flaky Bolani. Aim for a smooth, pliable dough that’s slightly tacky but not sticky. Add a little extra flour or water as needed to reach the right texture.

Thin is In: Roll out your dough circles as thinly as possible without tearing. This ensures a crispy exterior and allows the filling to shine through in your Bolani.

Fry Like a Pro: For a golden-brown and perfectly cooked Bolani, maintain a medium-high heat while frying. Be sure to flip the flatbreads once they develop a beautiful golden color.

Ingredients

Dough

3 3/4 cups All-Purpose Flour
1 1/2 tsp Yeast
2 cups Water
1 tbsp Oil
Salt

Filling

Small Pumpkin (roasted)
Cilantro (chopped)
Black Pepper
Red Chili Flakes
Coriander
Garlic Powder
Salt

Instructions

1. Cut pumpkin into large slices, remove the seeds, drizzle with oil and bake until soft.

2. Mix together flour, yeast, water, oil and salt. Roll into 6 balls and let rise.

3. Remove the skin from your baked pumpkin, then mash pumpkin with chopped cilantro, black pepper, red chili flakes, coriander, garlic powder and salt.

Remove the skin from your baked pumpkin, then mash pumpkin with chopped cilantro, black pepper, red chili flakes, coriander, garlic powder and salt.

4. Roll dough into circles, add filling, and fold over sealing the dough.

5. Fry until golden brown.

Customize your seasonings if you’d like!

Don’t hesitate to alter any of the seasonings to your liking!

Storage Recommendations

Use Airtight Containers

We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!

Refrigeration

Let the Pumpkin Bolani cool before you store them into the refrigerator. You can typically store it in the refrigerator for up to 3 days. Make sure you use an airtight container to avoid earlier expiration.

Freezing

Once cooled, freeze it in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for longer storage. Reheat from frozen in a skillet or oven.

Reheating

Use an oven or stovetop when reheating the it to get a similar texture to when you initially cooked it. However, a microwave will definitely work but keep in mind it may make the Pumpkin Bolani less tender than usual.

FREQUENTLY ASKED QUESTIONS

Can I use store-bought dough for Pumpkin Bolani?

While homemade dough yields the best results, you can use store-bought pizza dough in a pinch. Look for a dough that’s fresh and has a good balance of chewiness and elasticity for your Pumpkin Bolani.

What can I substitute for pumpkin in this recipe?

If pumpkin isn’t available, you can substitute it with butternut squash or sweet potato for a similarly sweet and flavorful Pumpkin Bolani. Adjust the spices accordingly to complement the chosen filling.

Can I bake Pumpkin Bolani instead of frying?

Yes, for a healthier option, you can bake your Pumpkin Bolani. Brush them with a little oil and bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until golden brown and crispy.

How do I store leftover Pumpkin Bolani?

Store leftover Pumpkin Bolani in an airtight container at room temperature for up to 2 days. To reheat, warm them in a dry skillet over medium heat or in the oven until heated through. Use Skroam’s 10 Pack Glass Containers because glass is best!

Can I freeze Pumpkin Bolani?

Absolutely! Once cooled, freeze the Pumpkin Bolani in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for longer storage. Reheat from frozen in a skillet or oven.

What should I serve with it?

Pumpkin Bolani is delicious on its own, but you can also serve it with a side of yogurt, chutney, or a simple salad. It also pairs well with a cup of hot tea or a refreshing beverage.

Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this white rice or just eat by itself

Ashak, An Afghan Dumpling

Challow, an Afghan White Rice

Kabuli Palaw, Afghan Brown Rice

Cilantro Green Chutney

Love Our Pumpkin Bolani? Please Provide Us Feedback!

If you make our Pumpkin Bolani, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!