1. First, prepare your filling. Take your gandana or leeks, and either chop or food process them. These types of onions are heartier than most things you food process. It may get stuck because they are fibrous. Just give it time and keep working it until it looks like what it does in my video.

2. Add your Aleppo, salt, and pepper. Set aside.

3. Let’s talk about your egg roll wrappers. To make your bolani crispy, I use two sheets per bolani.  While you are working with your egg rolls, you want to keep a damp paper cloth on top of the unused ones so that they don’t dry out.

4. I highly suggest you watch my Instagram video here to see how I use the “glue” to fill and seal the bolani. The glue is a tablespoon of flour mixed with water, and then I use a brush to seal the edges of the bolani after I fill them with the gandana.

5. Get your skillet out to fry, and get your oil to a frying temperature. Fry each bolani until crispy. Set aside to drain.

6. Finally, serve with some Afghan green chutney and yogurt sauce.