Afghanistan Golden Potato Slices With Cilantro Chutney Pakaura Food

AFGHANI CILANTRO CHUTNEY

Steps:

• Combine all ingredients in blender or food processor and mix well.
• Allow to marinate for at least 2 hours. The chutney will be somewhat watery.
• NOTE: *when I did "research" for this recipe all the variations had nuts included. I never use them and prefer the chutney without.

BOULANEE (AFGHANI POTATO TURNOVERS)

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!