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."
photo by Hadice photo by Hadice
photo by Hadice
Ready In:




  • 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.

Questions & Replies

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  1. vickirecipes
    Good flavour, easy to make - just a little 'boring', needed mango chutney to spice up a bit
  2. 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!<br/><br/>Veg Swap Oct '11
  3. 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. <br/>I've also made them with parsley, they are still fabulous!
  4. jconway520
    Absolutely wonderful! DH and I really loved this recipe and have made it several times. We use a whole wheat tortilla and bake it - absolutely SUPERB!!!
  5. Cookie16
    Loved it! Even the kids ate it. I used recipe#17977 in place of the tortillas and I baked in the oven after brushing lightly with oil. I also made a yogurt sauce for dipping them. My Algerian husband had a few Algerian friends over late last night and they gobbled up the leftovers! The only problem I had with these was that there was too much scallion. This was my fault as the scallions I had were like scallions on steroids! They were huge. Other than that I made exactly as instructed and was very pleased. Thanks Cookgirl!!



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