Boulanee (Afghani Potato Turnovers)

Recipe by sofie-a-toast
READY IN: 45mins
YIELD: 6 boulanee




  • Wash the potatoes, peel, chop into large pieces and boil for 20 minutes or until tender.
  • Drain the water and mash the potatoes thoroughly.
  • Mix in all spices, green onions and cilantro.
  • To wrap the egg rolls, place the egg roll skin on working surface. Place a portion of the potato filling in the middle of the egg roll skin. Dip a finger in water and lighly edges of egg roll skin. Fold egg roll in half to form triangle and seal edges. Potato filling should be approximately 1/2 inch thick inside egg roll skin. (Variations can be made by cutting egg roll skins into different shapes and sizes.).
  • Heat a small amount (approximately 1 tablespoon) of canola oil in large frying pan over medium heat. Sauté boulanee 4-5 minutes until lighly browned. Add more oil to pan as necessay.
  • For the Cilantro Sauce: put all ingredients in a food processor and pulse until a sauce.
  • For yogurt sauce: Stir all ingredients together, add water if you would like a thinner consistency.
  • To serve: Drizzle both sauces over boulanee and enjoy!