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Bolani Recipe (Afghan Potato Stuffed Flat Bread) and Chutney Sauce

Updated on February 10, 2014
4.3 stars from 9 ratings of Afghan Bulani

Very Easy and Delicious Afghan Bolani Potato Stuffed Flat Bread

Bolani is a popular Afghan potato stuffed appetizer. It can be served with tea for breakfast or between meals and as a side dish. The traditional method of making a bolani involves making the dough first. In order to save time and effort, egg-roll wrappers are substituted for the dough in this super easy recipe. A bolani is traditionally made with a potato and green onion filling or a gandana (chives) filling. Bolani is served with chutney and strained/Greek yogurt. This simple recipe below is a bolani made with a potato and green onion filling. Nosh-e-jaan!

Afghan Chutney Recipe (To be served with Bolani)


  • 1 bunch, Cilantro/Parsley
  • 3 cloves, Garlic, minced
  • 1, Green/Jalapeno Pepper
  • 1 cup, Vinegar
  • 1 teaspoon, Salt


  1. Chop cilantro/parsley and green pepper and place 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/container and place in the fridge overnight. It will be ready to use the next day.

Bolani Ingredients

  • 4 Medium Potatoes
  • 2 bunches Spring/Green Onions, Chopped (Include Both White and Green Parts)
  • 1/4 Tsp. Coriander
  • 1/4 Tsp. Black Pepper
  • Salt, To Taste
  • Vegetable Oil, For Frying
  • Egg-roll Wrappers

Bolani Instructions

  1. Boil 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 tablespoon full of the potato mixture and place on the half part 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. Continue for the rest of the pastry.
  6. Heat oil over a cast iron or a non-stick skillet on a medium-high heat. Place the pastry onto the heated oil. Fry each side until golden brown. Continue with the rest of the pastry.
  7. Serve with Greek yogurt and Afghan chutney.


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    • Larry Rankin profile image

      Larry Rankin 2 years ago from Oklahoma

      Looks delicious. I'll have to give it a try.