Bolani (Afghan Potato Flat Bread)
Ingredients
- 8 raw tortillas
- 1.5 pounds russet potatoes (about 2 large potatoes)
- 2 tablespoons cream cheese, softened
- 2 jalapeños, seeds removed & finely diced
- ½ cup cilantro
- Finely chopped
- ½ cup green onion or leeks, chopped
Directions
Step 1
Peel and chop the russet potatoes into chunks. Boil them in salted water for about 10-12 minutes, or until tender. Drain and mash the potatoes in a large bowl.
Step 2
To the mashed potatoes, add the cream cheese, diced jalapeños, chopped cilantro, green onion or leeks, garlic, salt, coriander, black pepper, red pepper flakes, and cumin. Mix until everything is well combined and smooth.
Step 3
Take a raw tortilla and place about 2-3 tablespoons of the potato filling on one half. Spread it evenly, then fold the tortilla in half, pressing the edges gently to seal. Repeat with the remaining tortillas and filling.
Step 4
Heat a large skillet over medium heat and add a few tablespoons of vegetable oil. Once hot, place the bolani in the skillet and fry for 2-3 minutes on each side until golden brown and crispy. Add more oil as needed for each batch.
Step 5
Remove the bolani from the skillet and let them drain on a paper towel-lined plate. Serve warm with Maazah Cilantro, Mango Chutney or Lemon Aioli for dipping!
in this recipe:
Lemon Aioli
Sauce
