Traditional Afghani Bolani with Potatoes and Green Onions

Step 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.

Step 2

When soft, let cool, then peel and place the cooked potatoes into a bowl.

Step 3

To the potatoes, add 1 teaspoon salt, black pepper, sumac, chili flakes, olive oil, parsley, and green onions.

Step 4

Stir and mash to combine until all incorporated well.

Step 5

In a bowl, add the flour, 1 teaspoon salt, warm water, and olive oil.

Step 6

Mix together and knead until smooth and slightly sticky dough ball forms.

Step 7

Let the dough rest for 30 minutes.

Step 8

Cut the dough into 6 portions and roll each ball into a circle, about 1/4" thick similar to a tortilla.

Step 9

Spread the potato filling over 1/2 of the dough leaving a 1/2" border along the edge.

Step 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.

Step 11

Pinch the edges to seal.

Step 12

Heat 1" vegetable oil in a deep-sided skillet.

Step 13

Fry each bolani for 2-3 minutes per side, until cooked through and lightly browned.