Potato Bolani

Similar to a savory turnover, this special occasion bread originates from Afghanistan where it is usually found stuffed with potatoes, spinach, lentils, or pumpkin.

Serves: 12Hands-on: 45 minutesTotal: 1 hour 45 minutesDifficulty: Medium

Serves: 12

Ingredients

  • 3½ cups all-purpose flour
  • 2½ tsp. sea salt, divided
  • 1 cup water
  • ¼ cup plus 1 tsp. olive oil, divided
  • 1 lb. russet potatoes, peeled, boiled, and drained
  • ½ cup finely chopped cilantro
  • 2 Tbsp. vegan margarine, melted
  • 1 tsp. ground black pepper

Directions

  • Whisk flour and 1 teaspoon sea salt together in a large bowl. Gradually add 1 cup water and 1 teaspoon olive oil, mixing by hand until dough begins to come together. Add more water 1 tablespoon at a time as needed if dough is too dry. Turn dough out on a lightly floured board and knead for 10 minutes. Return dough to the bowl, cover, and allow to rest for 1 hour.
  • While dough rests, slip skins off of cooked potatoes. Mash potatoes with cilantro, margarine, 1½ teaspoons sea salt, and pepper.
  • Divide dough into 12 equal pieces. Roll each piece into a smooth ball. Roll each dough ball into a 4"–6" circle on a lightly floured surface. Dough will be very thin. Mound ⅛ cup of the potatoes on one half of the circle, leaving a small border around the edge to seal the turnover. Fold the other half over the potato mixture and pinch the two edges together to form a seal.
  • Heat ¼ cup olive oil in a heavy skillet over medium-high heat. Brown bolani 3–4 minutes per side or until golden. Drain on paper towels. Serve warm.

Recipe Information

Serves: 12

Ingredients

  • 3½ cups all-purpose flour
  • 2½ tsp. sea salt, divided
  • 1 cup water
  • ¼ cup plus 1 tsp. olive oil, divided
  • 1 lb. russet potatoes, peeled, boiled, and drained
  • ½ cup finely chopped cilantro
  • 2 Tbsp. vegan margarine, melted
  • 1 tsp. ground black pepper

Directions

  • Whisk flour and 1 teaspoon sea salt together in a large bowl. Gradually add 1 cup water and 1 teaspoon olive oil, mixing by hand until dough begins to come together. Add more water 1 tablespoon at a time as needed if dough is too dry. Turn dough out on a lightly floured board and knead for 10 minutes. Return dough to the bowl, cover, and allow to rest for 1 hour.
  • While dough rests, slip skins off of cooked potatoes. Mash potatoes with cilantro, margarine, 1½ teaspoons sea salt, and pepper.
  • Divide dough into 12 equal pieces. Roll each piece into a smooth ball. Roll each dough ball into a 4"–6" circle on a lightly floured surface. Dough will be very thin. Mound ⅛ cup of the potatoes on one half of the circle, leaving a small border around the edge to seal the turnover. Fold the other half over the potato mixture and pinch the two edges together to form a seal.
  • Heat ¼ cup olive oil in a heavy skillet over medium-high heat. Brown bolani 3–4 minutes per side or until golden. Drain on paper towels. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium510mg
Total Carbohydrate35g
Dietary Fiber2g
Sugars0g
Protein5g