Bolani, Afghan stuffed fritters

Recipe by Damaris Beems
0.0 from 0 votes
Course: starter, apetizer, StarterCuisine: Afghan, Middle East




Cooking time


Dough rest time total


Total time



It is a deliciously crunchy snack that works very well as a start to a menu. The filling makes it surprising and of course you can fill it as you see fit. I filled it with a garlic/herb mixture and presented it on a bed of ginger yogurt.


  • The dough
  • 250 gram flour

  • 0,5 package dry yeast

  • 175 ml lukewarm water

  • 1 table spoon sunflower oil

  • 300 ml Sunflower oil for frying the bolani

  • The Filling
  • 1 bouquet fresh flat parsley

  • 1 bouquet fresh dill

  • 1 bouquet fresh sage

  • 4 cloves garlic

  • 1 banana shallot

  • 1 red pepper

  • salt and pepper

  • olive oil

  • Yoghourt
  • 200 ml plant based yogurt

  • 25 ml ginger syrup

Cooking time

  • Mix the dough from all the ingredients. Mix it well, knead it for a few minutes. Make a ball out of it and let it rise in a sealed bowl at room temperature for half an hour.
  • In the meantime, finely chop the shallot, herbs, red pepper and garlic and fry them gently in a frying pan until fragrant and soft. Then let it cool down for a while. Keep a little of the seasoning left over for garnish later.
  • Now make as many balls as you want to make bolani from the dough. Probably about 10-12. Then let them rise again covered for about 15 minutes.
    Then cover your work surface with flour and carefully roll out the balls one by one. Place a spoonful of your spice filling in the middle, lengthwise and then fold the bolani shut. Fasten them off with a small fork. See in the photo.
  • Mix the ginger syrup and yogurt.
  • Heat the 300 ml sunflower oil in a frying pan and fry the bolani quickly until brown and crispy on both sides. Serve immediately or they will lose their crispness.

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