Vegetarian Afghani Boulanee Turnovers Recipes

BOULANEE (AFGHANI POTATO TURNOVERS)

Boulanee (Afghani Potato Turnovers) image

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

Ingredients

2 -3 russet potatoes
1 tablespoon olive oil
2/3 bunch cilantro, chopped
3 green onions, chopped (the whole thing)
3/4 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/8 teaspoon cayenne pepper (or to taste)
1 teaspoon freshly ground coriander seed
1 teaspoon turmeric
egg roll wrap
canola oil
1 bunch cilantro, bottom of stems discarded
1/2 jalapeno, sliced (seeds removed if you like it less spicy)
1 garlic clove
1/4 teaspoon salt
1/4 cup vinegar
3 tablespoons yogurt
1/2 cup yogurt
1 teaspoon lemon juice
1 garlic clove, pressed
salt
1 -2 tablespoon water (optional)

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

VEGETARIAN AFGHANI BOULANEE (TURNOVERS)

Vegetarian Afghani Boulanee (Turnovers) image

A vegetarian version of meat turnovers. Use flour tortillas or chapatis for the wrapper. Serve with my posted Afghani Cilantro Chutney Recipe #126313. Please don't omit the turmeric as it is a key ingredient in this recipe.

Provided by COOKGIRl

Categories Lunch/Snacks

Time 10m

Yield 3-6 serving(s)

Number Of Ingredients 11

Ingredients

6 flour tortillas or 6 chapati
1 lb potato, peeled and cut up into chunks (can use leftover mashed potatoes at room temperature)
4 scallions, thinly sliced
1 small leek, sliced thinly and lightly sauteed
1/2 cup fresh cilantro leaves, loosely packed, chopped
2 teaspoons turmeric
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
oil (for frying)

Steps:

Boil potatoes, or if using mashed potatoes proceed with recipe as follows:.
In large bowl combine the cooked potatoes, scallions, leek, cilantro and spices. Season with salt and pepper. Mix well but do not overmix.
Divide the mixture evenly into the tortillas. Fold tortillas in half. Flatten with a spatula or your hand.
*In large frying pan heat oil on medium and fry the turnovers until golden, flattening turnovers slightly with spatula. Flip over and cook turnovers on other side until golden.
Drain on paper towel. Transfer turnovers to serving platter. Serve hot. Boulanee make great picnic food as they travel well and don't require refrigeration.
*NOTE: Boulanee can also be baked by lightly brushing the turnovers on both sides with oil and baking for about 15-20 at 350 degrees.

Nutrition Facts : Calories 336.8, Fat 5.2, SaturatedFat 1.2, Sodium 789.5, Carbohydrate 64.5, Fiber 6.9, Sugar 4.1, Protein 9.1

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