forkue
Bolani with Potato Filling

Afghan · Lunch · Medium

Bolani with Potato Filling

Total
1 hr 35 min
Prep
55 min
Serves
6
Calories
410
Jump to recipe

Thin pan-fried flatbreads enclose mashed potato and scallions, with blistered golden patches outside and a soft, peppery filling.

Rolling the dough thinly gives Bolani with Potato Filling its crisp, flexible shell. The potato layer should be thin too, so both sides can brown before the bread becomes heavy or doughy.

Drain the cooked potatoes well and let the filling cool before shaping. Keep the dough covered while working so the edges remain supple enough to seal without cracking.

SavoryCrispyBudgetVeganVegetarianDairy-freeNut-freeEgg-free

Method

  1. Mix 3 cups flour, half the salt and water into a firm dough. Knead for until smooth, cover and rest for .

  2. Meanwhile, boil potatoes in water for until tender. Drain, mash and mix with scallions, black pepper and remaining salt. Cool for .

  3. Divide dough into six pieces and roll each on reserved flour into a thin 9-inch circle. Spread one-sixth of the filling over half, leaving a border; dampen the edge, fold and press firmly closed.

  4. Heat a little vegetable oil in a large skillet over medium heat. Fry each bolani for per side until blistered and golden, adding oil between breads. Cut into wedges and serve warm.

Forkue tips

  • Press the filled half-moons gently to remove air pockets before frying; trapped steam can split the edges.

Storing and reheating

Refrigerate for 3 days. Reheat in a dry skillet over medium-low heat until hot and crisp on both sides. Freeze between parchment sheets for 2 months.

Kitchen gear

Rolling pinTop picks on AmazonLarge skilletTop picks on AmazonSaucepanTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

410Calories
9gProtein
71gCarbs
10gFat

Bolani with Potato Filling: FAQ

Can I use leftover mashed potatoes?

Yes, if they are fairly firm. Very buttery or milky mash can leak from the thin dough, so avoid a loose puree.

Why is the bread tough?

The dough may be too thick or insufficiently rested. Let it relax before rolling and aim for a thin, almost translucent edge.

How do I store and reheat Bolani with Potato Filling?

Refrigerate for 3 days. Reheat in a dry skillet over medium-low heat until hot and crisp on both sides. Freeze between parchment sheets for 2 months.

How long does Bolani with Potato Filling take?

About 1 hr 35 min in total: 55 min prep and 40 min cooking.

What do I need to make Bolani with Potato Filling?

The key ingredients are all-purpose flour, all-purpose flour, potatoes and scallions, plus pantry basics.

Any tips for Bolani with Potato Filling?

Press the filled half-moons gently to remove air pockets before frying; trapped steam can split the edges.

Cook this next

More potatoes