Vegetarian Afghani Boulanee Turnovers Food
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
VEGETARIAN AFGHANI BOULANEE (TURNOVERS)
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
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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- 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.
- Now make the dough. Do this by hand or machine. Put the flour salt and oil in the processor bowl. Slowly add 1 cup of water and knead until you have a smooth and elastic dough, adding as much more of water as required.
- Shape the dough into a ball and place in an oiled bowl, cover with a cloth and let it rest for about an hour.
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- In a wide bowl, measure the flour and add the salt and oil. Add just enough to bring the flour together and make a soft dough. Knead for about 5 to 7 minutes and then let the dough rest (covered) for at least 30 minutes.
- Cook the potatoes in boiling water until it is cooked through. Insert a knife or a skewer inside the potato and check to see of it is done.
- Divide the dough into 8 pieces. Dust the rolling pin and dough ball with flour and roll it into a thin 10 to 12 inch circle.
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