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Traditional Afghani Bolani with Potatoes and Green Onions

Victory Recipe Afghanibolani

Prep: 15 minutes | Cook Time: 15 minutes | Rest Time: 30 minutes | Total Time: 1 hour | Yields 6 Servings


  • 3 cups flour
  • 2 teaspoon salt, divided
  • 2 tablespoon vegetable oil
  • 1 cup warm water
  • 1 pound potatoes
  • 1 cup green onions, chopped
  • 1 cup parsley, chopped
  • 1 teaspoon sumac
  • 1 teaspoon red chili flakes
  • 2 tablespoons olive oil
  • ½ teaspoon black pepper
  • Vegetable oil


  1. Wash potatoes, poke a few holes into them with a fork, then place on a microwave-safe plate and cook in the microwave on high for 10 minutes.
  2. When soft, let cool, then peel and place the cooked potatoes into a bowl.
  3. To the potatoes, add 1 teaspoon salt, black pepper, sumac, chili flakes, olive oil, parsley, and green onions.
  4. Stir and mash to combine until all incorporated well.
  5. In a bowl, add the flour, 1 teaspoon salt, warm water, and olive oil.
  6. Mix together and knead until smooth and slightly sticky dough ball forms.
  7. Let the dough rest for 30 minutes.
  8. Cut the dough into 6 portions and roll each ball into a circle, about ¼” thick similar to a tortilla.
  9. Spread the potato filling over ½ of the dough leaving a ½” border along the edge.
  10. Spread a small amount of water around the edges of the dough, then pull over the empty half creating a half-moon shaped bolani.
  11. Pinch the edges to seal.
  12. Heat 1″ vegetable oil in a deep-sided skillet.
  13. Fry each bolani for 2-3 minutes per side, until cooked through and lightly browned.

To order please contact customer service at 718-378-1122 or call your sales representative.

Recipe from Scrambled Chefs

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