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Potato Bolani
Print Recipe
Prep Time
1
hour
hr
Cook Time
20
minutes
mins
Course
Appetizer, Side Dish
Servings
8
Ingredients
8
raw tortillas
1.5
pounds
russet potatoes
about 2 large potatoes
2
tablespoons
softened cream cheese
2
jalapeƱos
finely diced (remove seeds)
1/2
cup
finely chopped cilantro
1/2
cup
chopped green onion or leeks
1
teaspoon
salt
adjust to taste
1
teaspoon
coriander
1
teaspoon
minced garlic
1/2
teaspoon
black pepper
1/2
teaspoon
red pepper flakes
1/4
teaspoon
cumin
Vegetable oil for frying
Instructions
Peel and quarter the potatoes. Boil them until fork-tender (about 15 minutes).
Drain the potatoes, return them to the pot, and let residual heat dry them out. Transfer to a mixing bowl.
While hot, mash the potatoes with a fork, leaving some small chunks.
To the bowl, add cream cheese, jalapeƱos, cilantro, green onion, salt, coriander, garlic, black pepper, red pepper flakes, and cumin. Mix well.
Spread potato filling on one side of each tortilla, folding them over.
Heat oil in a pan over medium heat. Fry bolani until golden and crispy on both sides.
Cut into small pieces and serve with yogurt and chutney!
Notes
Adjust spice level with more red pepper flakes according to taste. You can customize it just like the Afghan restaurant does!