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Recipe Tags: Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Lunch Main Dish Potatoes Vegetables Middle Eastern Kid Friendly Low Fat Vegan Vegetarian Dietary Low Cholesterol Sandwiches Low Saturated Fat Low Calorie Oamc Freezer Make Ahead Inexpensive Healthy 2 Low In Something Onions Number Of Servings

Boulanee Afghani Potato Turnovers

Boulanee is a vegan flat-bread from afghanistan baked or fried with a vegetable filling. It is usually served as an appetizer, side-dish, or main dish.

Steps

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.
Heat a small amount of canola oil in large frying pan over medium heat.
Saut 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 !.

Ingredients

russet potatoes, olive oil, cilantro, green onions, salt, black pepper, cayenne pepper, coriander seed, turmeric, egg roll wrap, canola oil, jalapeno, garlic clove, vinegar, yogurt, lemon juice, water