Bolani with Potato Filling
Bolani with Potato Filling from Afghanistan.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- —
- Rest
- 30 min
- Total
- 40 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Bolani with Potato Filling is listed as side from Afghanistan. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
7 ingredients. Tap each one once it's out on the bench.
Ingredients
- Wheat flour450 g
- Water225 ml
- Salt15 ml
- Potato900 g
- Spring onion50 g
- Black pepper4.9 ml
- Neutral oilto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Put the flour and teaspoon of salt in a mixing bowl. Slowly adding as much water as is required.
Step 2
Mix to form a stiff dough. Place the dough on a clean work surface and knead for about 5-10 minutes until the dough is elastic, smooth and shiny.
10 min
Step 3
Form the dough into a ball, cover with a damp cloth and set aside for at least half an hour. Peel and wash the potatoes and boil them in salted water until soft.
30 min
Step 4
Drain off the water and mash thoroughly. Add the spring onions, salt and black pepper.
Step 5
Divide the dough into 3 or 4 balls. Roll out each ball as thinly as possible on a lightly floured surface (the thickness should be no more than 1.5mm - if the dough is too thick the Bolani will be tough) Take a round cutter of 13-15cm (I often use a pan lid or tid lid), and cut as many rounds as possible.
Step 6
On each round spread 1-2 tablespoons of the mashed potato. Moisten the edges of the dough, fold over and seal shut.
Step 7
The Bolani should be spread out on a lightly floured surface until ready to fry. Heat enough vegetable oil in a frying-pan and shallow fry one or two Bolani at a time, browning on both sides.
Step 8
Make sure to keep the fried Bolani warm until all are finished, and serve straight away.
Nutrition
Per serving · estimate
- Calories
- 599 kcal
- Protein
- 16.4 g
- Carbs
- 125.9 g
- Fat
- 2 g
- Saturated fat
- 0.3 g
- Fibre
- 8.6 g
- Sugar
- 2.6 g
- Sodium
- 1584 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Vegetarian
- Vegan
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
potato (sweet potato or another starchy side) → sweet potato or another starchy side
Cook time changes. Sweet potato browns faster.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Bolani with Potato Filling take?
40 min all in — 10 min prep, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Dairy-free, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 3 tsp.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. potato (sweet potato or another starchy side) → sweet potato or another starchy side. Cook time changes. Sweet potato browns faster. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.