Vegetarian Afghani Boulanee Turnovers Food

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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

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

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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