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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love