Quick 30-Minute Bolani with Potato Filling Recipe

In a medium mixing bowl, combine the mashed potatoes, chopped green onions, fresh cilantro, minced jalapeño, ground coriander, black pepper, and salt. Stir the mixture thoroughly with a spoon until the herbs and spices are evenly distributed.

Lay one flour tortilla flat on a clean work surface. Spread about half a cup of the seasoned potato filling evenly over one half of the tortilla, leaving a half-inch border around the edge.

Lightly brush the outer border of the tortilla with water to help it seal. Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing down firmly along the edges to seal it closed.

Heat one tablespoon of olive oil in a large skillet or pan over medium heat until it shimmers. Carefully place the folded bolani in the hot pan and cook for 3 to 4 minutes until the bottom is deeply golden brown and crispy.

Flip the bolani using a wide spatula and cook the other side for an additional 3 minutes until equally golden and crunchy. Transfer the hot flatbread to a paper-towel-lined plate to drain, then repeat the process with the remaining tortillas and filling before slicing into wedges to serve.