Boulanee Afghani Potato Turnovers Recipes
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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