Bolani Stuffed with Potatoes
Last Updated on March 12, 2023 by Jacqueline Rafidi
I have such a love for Afghan food. To me, it’s almost like a mixture of Arab and Indian food. Its saucy, flavorful, and full of warm and savory spices. Bolani is traditionally an Afghan flatbread made with many different fillings such as leeks and greens, squash or pumpkin or my favorite – spiced potatoes which is the recipe im sharing here! These are great to make in advance and fry up the next day, or flash freeze them separately, then store them together in a bag to be fried up later! Since the filling is completely cooked already, all you need to do is warm it through and crisp it up! Perfect make ahead appetizer for those observing Ramadan as well. If you give this recipe a try, please tag me on Facebook or Instagram @thebitewithjackie, I love seeing your recreations!
Ingredients:
4-5 potatoes, peeled and diced
2-3 tablespoons olive oil
1 medium yellow onion, finely diced
2-3 cloves garlic, finely minced
1 bunch of cilantro, finely chopped with stems
2-3 teaspoos madras curry powder
1 teaspoon turmeric powder
1 – 16 oz package eggroll wrappers
Salt and pepper to taste
Vegetable oil for shallow frying
Directions:
In a medium sauce pan, add all the diced potatoes, cover with cold water and generously season with salt. Bring it to a boil and let it cook until the potatoes have softened and are mashable. Drain the water and mash the potatoes using a fork or desired tool. Set aside.
While the potatoes are boiling, add the olive oil to a medium pan on medium high heat. Add the onions and garlic and cook until onions are translucent. Add in the curry powder and turmeric along with salt and pepper if desired (madras curry powder usually has salt in it, so taste the mixture before adding in more salt). Turn off the heat, add in the chopped cilantro and mix to slightly wilt the cilantro. Combine this mixture with the mashed potatoes and stir it all together adding more spices if necessary.
Get a small cup of water, take one egg roll wrapper and fill it with about 3-4 tablespoons of the potato mixture on one half of the wrapper leaving about ½ in border. Dip your finger in the small cup of water, and trace it along the edge of the potato mixture. Fold over the eggroll wrapper to cover the potatoes and seal with your fingers on all edges removing any air bubbles along the way. Continue doing this until you’ve used up all your filling. Heat a medium sauce pan on medium high heat with some vegetable oil and fry the Bolani on both sides until golden brown and crispy – about 1 minute total for each Bolani. Enjoy and Sahtein!
Bolani Stuffed with Potatoes
Ingredients
- 4-5 potatoes peeled and diced
- 2-3 tablespoons olive oil
- 1 medium yellow onion finely diced
- 2-3 cloves garlic finely minced
- 1 bunch of cilantro finely chopped with stems
- 2-3 teaspoos madras curry powder
- 1 teaspoon turmeric powder
- 1 – 16 oz package eggroll wrappers
- Salt and pepper to taste
- Vegetable oil for shallow frying
Instructions
- In a medium sauce pan, add all the diced potatoes, cover with cold water and generously season with salt. Bring it to a boil and let it cook until the potatoes have softened and are mashable. Drain the water and mash the potatoes using a fork or desired tool. Set aside.
- While the potatoes are boiling, add the olive oil to a medium pan on medium high heat. Add the onions and garlic and cook until onions are translucent. Add in the curry powder and turmeric along with salt and pepper if desired (madras curry powder usually has salt in it, so taste the mixture before adding in more salt). Turn off the heat, add in the chopped cilantro and mix to slightly wilt the cilantro. Combine this mixture with the mashed potatoes and stir it all together adding more spices if necessary.
- Get a small cup of water, take one egg roll wrapper and fill it with about 3-4 tablespoons of the potato mixture on one half of the wrapper leaving about ½ in border. Dip your finger in the small cup of water, and trace it along the edge of the potato mixture. Fold over the eggroll wrapper to cover the potatoes and seal with your fingers on all edges removing any air bubbles along the way. Continue doing this until you’ve used up all your filling. Heat a medium sauce pan on medium high heat with some vegetable oil and fry the Bolani on both sides until golden brown and crispy – about 1 minute total for each Bolani. Enjoy and Sahtein!
