Afghan Potato Bolani

1Preparation

1. Knead the flour, salt, oil and warm water into a smooth dough and cover it for 30 minutes.
2. Mix the mashed potato with the green onion, coriander, chili flakes, cumin and salt.
3. Divide the dough into 8 balls and roll each into a thin 18 cm round.

2Cooking

1. Spoon two tablespoons of filling onto half of each round, fold the other half over and seal the edges well.

   ⏱ 8 min timer
2. Heat a spoonful of oil in a pan over medium heat and fry each bolani for 2–3 minutes per side until golden and crisp.

   🔥 medium heat⏱ 15 min timer

3Serving

1. Serve the bolani hot with yogurt, cut into triangles.

💡 Tips & common mistakes

• Roll the dough very thin; thick dough stays raw inside (the common mistake).
• Let the filling cool before stuffing so the dough does not soften and tear.

🔁 Substitutions

• Instead of potato, use chopped leek or mashed pumpkin.