Sweet potato bolani recipe with garlic yogurt sauce
Simple and delicious sweet potato bolani recipe! Savory Afghan hand pies with cilantro, green onion, and garlic yogurt sauce.
Servings 10 bolani
Calories 110kcal
Ingredients
- 1 pound sweet potatoes
- 1 cup full fat plain yogurt (plant based yogurt if vegan)
- 2 cloves garlic, minced
- ⅓ cup fresh cilantro, finely chopped
- ⅓ cup whole scallions, finely chopped
- ¼ cup olive oil
- 1 teaspoon salt
- 2 tablespoon all-purpose flour
- 2 tablespoon water
- 6 10-inch square lavash flat breads
- fresh cilantro for serving optional
Instructions
- Preheat oven to 425 degrees F.
- Roast sweet potatoes in the oven, skin on, until tender, about 45 minutes to 1 hour.
- Meanwhile, make your garlic yogurt. Mix together garlic and yogurt, and set aside. Keep cold.
- When potatoes are cooked and slightly cooled, cut in half and scoop out flesh into a large bowl. Discard skin. Add cilantro, scallions, olive oil, and salt, and mash with a fork until well combined and mashed.
- In a small bowl, mix together flour and water to create a paste.
- Place your lavash bread on a flat surface. Fill with ¼ cup potato mixture, leaving ½ inch border around the rim. Using your finger. spread a bit of the paste around the border and fold bread in half. Press around the edges, sealing the sweet potato inside the bread pocket. Repeat with remaining lavash bread and sweet potato mixture.
- Heat the oil in a frying pan over medium high heat. Fry the bolani in hot oil, two at a time, until golden brown on both sides. Lay on a paper town to soak up oil.
- Garnish with cilantro leaves and serve with garlic yogurt sauce
Nutrition
Serving: 1bolani | Calories: 110kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 273mg | Potassium: 200mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6530IU | Vitamin C: 2.1mg | Calcium: 47mg | Iron: 0.4mg