Potato Bolani
Ingredients
- 8 raw tortillas
- 1.5 pounds russet potatoes about 2 large potatoes
- 2 tablespoons softened cream cheese
- 2 jalapeños 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, jalapeños, 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!