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Bolani Recipe (Afghan Potato Stuffed Flatbread)

Bolani (Afghan Potato Stuffed Flatbread)

Bolani (Afghan Potato Stuffed Flatbread)

What Is Bolani?

Bolani is one of the most popular Afghan appetizers. It is similar to a samosa but it uses a larger-sized pastry. Traditionally, bolani is made with either a potato and green onion filling or a gandana (chive) filling, and it is served with chutney and Greek-style yogurt. Authentic bolani involves making the dough first—but in order to save time and effort, we will use store-bought egg roll wrappers. Nosh-e-jaan!

Cook Time

Prep timeCook timeReady inYields

30 min

20 min

50 min

8 servings


  • 4 medium potatoes
  • 2 bunches spring/green onions, chopped (include both white and green parts)
  • 1/4 teaspoon coriander
  • 1/4 teaspoon black pepper
  • Salt, to taste
  • Vegetable oil, for frying
  • 1 package egg roll wrappers
  • Chutney, for serving (see recipe below)
  • Greek yogurt, for serving


  1. Boil the potatoes until soft and well cooked. Set aside to cool.
  2. Chop the green onions into small pieces.
  3. Once the potatoes have cooled, peel off the skin and mash them inside a mixing bowl.
  4. Add the green onions, coriander, salt and black pepper to the potato and mix well.
  5. Take 1 1/2 tablespoons of the potato mixture and place it on half of an egg roll wrapper diagonally. Wet the edges of the egg roll wrapper with water using your fingers or a basting brush. Take one end of the wrapper and attach it to the other end. Repeat this process with the rest of the stuffing and wrappers.
  6. Heat oil over a non-stick skillet on a medium-high heat. Place the pastry onto the heated oil and fry each side until golden brown. Repeat until all pastries are cooked.
  7. Serve with chutney and Greek yogurt. Enjoy!

Afghan Chutney for Bolani


  • 1 bunch cilantro or parsley
  • 3 cloves garlic, minced
  • 1 green/jalapeño pepper
  • 1 cup vinegar
  • 1 teaspoon salt


  1. Chop the cilantro (or parsley) and green pepper (or jalapeño) and place them in a blender.
  2. Add the rest of the ingredients (garlic, vinegar and salt) and blend until you achieve a smooth consistency.
  3. Pour in a glass jar or container and place it in the fridge overnight. It will be ready to use the next day.