Bolani with Potato Filling
Plain flour, water and salt come together in this side — 65 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Gluten
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Put the flour and teaspoon of salt in a mixing bowl. Slowly adding as much water as is required. Mix to form a stiff dough.
- Place the dough on a clean work surface and knead for about 5-10 minutes until the dough is elastic, smooth and shiny. Form the dough into a ball, cover with a damp cloth and set aside for at least half an hour.
- Peel and wash the potatoes and boil them in salted water until soft. Drain off the water and mash thoroughly. Add the spring onions, salt and black pepper.
- Divide the dough into 3 or 4 balls. Roll out each ball as thinly as possible on a lightly floured surface (the thickness should be no more than 1.5mm - if the dough is too thick the Bolani will be tough)
- Take a round cutter of 13-15cm (I often use a pan lid or tid lid), and cut as many rounds as possible. On each round spread 1-2 tablespoons of the mashed potato. Moisten the edges of the dough, fold over and seal shut.
- The Bolani should be spread out on a lightly floured surface until ready to fry. Heat enough vegetable oil in a frying-pan and shallow fry one or two Bolani at a time, browning on both sides.
- Make sure to keep the fried Bolani warm until all are finished, and serve straight away.
You'll use: Frying pan / skillet · Pan · Large pot · Saucepan
Watch how it's made
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Tips & common questions
How long does Bolani with Potato Filling take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Bolani with Potato Filling vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Bolani with Potato Filling via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.