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–+ servings

Potato Bolani – Afghan Stuffed Bread

This stuffed flatbread from Afghanistan called Bolani is crispy, fluffy, and packed with so much flavor! The inside is filled with creamy potatoes, tons of green onion, fresh herbs, and warm spices. Nothing beats this with some yogurt and spicy chutney!
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Yields8 servings
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Servings8 servings

Ingredients

  • 8 raw tortillas
  • 1.5 pounds russet potatoes, about 2 large potatoes
  • 2 tablespoons cream cheese, softened
  • 2 jalapeños, seeds removed & finely diced
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup green onion or leeks, chopped
  • 1 teaspoon salt, more to taste
  • 1 teaspoon coriander
  • 1 teaspoon minced garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon cumin
  • vegetable oil, for frying

Instructions 

  1. Peel the potatoes and cut them into four to five equal sections.
  2. Add them to a large pot and fill it with water just about 1 inch above the potatoes. Salt the water as well.
  3. Place the pot over high heat until the water comes to a boil. Once boiling, allow the potatoes to keep cooking until fork tender - about 15 minutes.
  4. Drain the water and then add the potatoes and back to the pot so the residual heat can dry out any excess water on the surface. Transfer them to a large mixing bowl after.
  5. While the potatoes are still hot, mash them with a fork until most of the potato is broken down. You want to still have some small chunks of potato!
  6. To the same bowl with the potatoes, add the cream cheese, jalapeños, cilantro, green onion, salt, coriander, garlic, black pepper, red pepper flakes, and cumin. Mix together with a spoon until evenly combined.
  7. On one side of the raw tortilla, add the potato filling all across pressing it down into one layer. Fold over and repeat with the rest.
  8. Heat a large pan over medium heat. Add a small drizzle of oil.
  9. Add the bolani in, as many as can fit in your pan, and let it crisp up on one side for about 2 minutes before flipping over and repeating on the other side.
  10. Fry the rest of them so they are golden brown and crispy.
  11. Chop into small pieces and enjoy with yogurt and chutney!

Notes

  • Feel free to customize the spice level to your taste by adding more red pepper flakes. The Afghan restaurant I go to always asks what spice level we'd like the bolani to be.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!