Boulanee Afghani Potato Turnovers Recipes
BOULANEE (AFGHANI POTATO TURNOVERS)
Boulanee is a vegan flat-bread from Afghanistan baked or fried with a vegetable filling. It is usually served as an appetizer, side-dish, or main dish.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 45m
Yield 6 boulanee
Number Of Ingredients 22
Steps:
- Wash the potatoes, peel, chop into large pieces and boil for 20 minutes or until tender.
- Drain the water and mash the potatoes thoroughly.
- Mix in all spices, green onions and cilantro.
- To wrap the egg rolls, place the egg roll skin on working surface. Place a portion of the potato filling in the middle of the egg roll skin. Dip a finger in water and lighly edges of egg roll skin. Fold egg roll in half to form triangle and seal edges. Potato filling should be approximately 1/2 inch thick inside egg roll skin. (Variations can be made by cutting egg roll skins into different shapes and sizes.).
- Heat a small amount (approximately 1 tablespoon) of canola oil in large frying pan over medium heat. Sauté boulanee 4-5 minutes until lighly browned. Add more oil to pan as necessay.
- For the Cilantro Sauce: put all ingredients in a food processor and pulse until a sauce.
- For yogurt sauce: Stir all ingredients together, add water if you would like a thinner consistency.
- To serve: Drizzle both sauces over boulanee and enjoy!
Nutrition Facts : Calories 102.4, Fat 3.4, SaturatedFat 0.9, Cholesterol 3.6, Sodium 410.4, Carbohydrate 15.6, Fiber 2.3, Sugar 2.2, Protein 2.9
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- Make the filling first. Boil the potatoes with a bit of salt until theyu2019re done and soft. Put them in a largish bowl and aad the salt, oil, black pepper and coriander powders. Mash the potatoes really well, so no lumps remain.
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