Ingredients
-
6
-
1
-
4
-
1
-
1/2
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
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 , Good flavour, easy to make – just a little ‘boring’, needed mango chutney to spice up a bit, These reminded me of Indian Potato Parathas used to buy at my local farmer’s market I really love the color and the flavor These were easy to assemble, too Nice and savory, I found I needed a little extra salt used tortillas and fried them in light oil I might consider adding peas to these next time Yum!Veg Swap Oct ’11
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Boil Potatoes, or If Using Mashed Potatoes Proceed With Recipe as Follows: |
|
2
Done
|
in Large Bowl Combine the Cooked Potatoes, Scallions, Leek, Cilantro and Spices. Season With Salt and Pepper. Mix Well but Do not Overmix. |
|
3
Done
|
Divide the Mixture Evenly Into the Tortillas. Fold Tortillas in Half. Flatten With a Spatula or Your Hand. |
|
4
Done
|
*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. |
|
5
Done
|
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. |
|
6
Done
|
*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. |
