Vegetarian Afghani Boulanee (Turnovers)

Cookgirl's Note:

A vegetarian version of meat turnovers. Use flour tortillas or chapatis for the wrapper. Serve with my posted Afghani Cilantro Chutney Afghani Cilantro Chutney. Please don't omit the turmeric as it is a key ingredient in this recipe.

• Total Time: 10 mins
• Prep Time: 0 mins
• Cook Time: 10 mins

Ingredients:

Servings: 3

• 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)

Directions:

1. Boil potatoes, or if using mashed potatoes proceed with recipe as follows:.
2. In large bowl combine the cooked potatoes, scallions, leek, cilantro and spices. Season with salt and pepper. Mix well but do not overmix.
3. Divide the mixture evenly into the tortillas. Fold tortillas in half. Flatten with a spatula or your hand.
4. *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. 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. *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.

Reviews

[Hadice]

These reminded me of Indian Potato Parathas I 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. I used tortillas and fried them in light oil. I might consider adding peas to these next time. Yum!

Veg Swap Oct '11

[Khana]

I love this recipe. I've made them several times before. I usually use a garden veggie wrap and top them with a tamarind chutney. They are so quick and easy. You can also leave the filling in the fridge for a few days and make them as needed. (I like them warm) I'm going to try filling and freezing them, then frying after they thaw.
I've also made them with parsley, they are still fabulous!