VEGETARIAN AFGHANI BOULANEE (TURNOVERS)

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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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