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


  • 3 1⁄2 cups all-purpose flour
  • 2 1⁄2 tsp. sea salt, divided
  • 1 cup water
  • 1⁄4 cup plus 1 tsp. olive oil, divided
  • 1 lb. russet potatoes, peeled, boiled, and drained
  • 1⁄2 cup finely chopped cilantro
  • 2 Tbsp. vegan margarine, melted
  • 1 tsp. ground black pepper


  • 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, 1 1⁄2 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- to 6-inch circle on a lightly floured surface. Dough will be very thin. Mound 1⁄8 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 1⁄4 cup olive oil in a heavy skillet over medium-high heat. Brown bolani 3 to 4 minutes per side or until golden. Drain on paper towels. Serve warm.