Prep Time: 2 hours

Caters to: 4 gobblers

Challenge Level: Intermediate

From the Pantry:


  • 3 ½ cups of all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoon oil
  • 1 ¼ cups water


  • ½ kg potatoes
  • 2 cups sliced green onion
  • 2 cups of cilantro
  • ½ cup chopped green pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tbsps olive oil
  • Additional oil for shallow frying

Cook Away:

  1. Mix flour, salt and oil in the food processor. Gradually add in water till the dough starts coming together in a ball. Make sure it isn’t too sticky or too dry. Knead it a couple of times and then wrap it in plastic and leave it to rest for about 20 minutes.
  2. In the meantime, start working on the filling. Wash the potatoes, stab them with a fork and microwave until soft — check if they’re done by cutting them open with a knife. If it gives in easily- they are done.
  3. Once the potatoes have cooled down, remove their skin and mash with a fork.
  4. Heat oil in a skillet and sauté green peppers for about a minute. Add green onions and let them cook for about two minutes. Turn off the heat and add chopped cilantro, salt, and pepper. Gently stir in the potatoes.
  5. Divide the dough into 8 equal balls and roll them out. Divide the filling into 8 equal parts. Place the filling on one half of the dough, folding the other half over it and then sealing the edges firmly. Repeat with the remaining 7 parts.
  6. Heat 2 tablespoons of oil in another large skillet on medium heat. Shallow fry until golden brown on one side, and then flip over to attain an even brown. Place the cooked Bolani on a metal rack to cool.
  7. Enjoy while crisp.


Featured Image Courtesy: