Boulanee (Afghani Potato Turnovers) Recipe

Name: Boulanee (Afghani Potato Turnovers)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BOULANEE; 2 -3 russet potatoes; 1 tablespoon olive oil; 2/3 bunch cilantro, chopped; 3 green onions, chopped (the whole thing); 3/4 teaspoon salt (or to taste); 1/2 teaspoon black pepper (or to taste); 1/8 teaspoon cayenne pepper (or to taste); 1 teaspoon freshly ground coriander seed; 1 teaspoon turmeric; egg roll wrap; canola oil; CILANTRO SAUCE; 1 bunch cilantro, bottom of stems discarded; 1/2 jalapeno, sliced (seeds removed if you like it less spicy); 1 garlic clove; 1/4 teaspoon salt; 1/4 cup vinegar; 3 tablespoons yogurt; YOGURT SAUCE; 1/2 cup yogurt; 1 teaspoon lemon juice; 1 garlic clove, pressed; salt; 1 -2 tablespoon water (optional)

Servings: persons

BOULANEE
2 -3 russet potatoes
1 tablespoon olive oil
2/3 bunch cilantro, chopped
3 green onions, chopped (the whole thing)
3/4 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/8 teaspoon cayenne pepper (or to taste)
1 teaspoon freshly ground coriander seed
1 teaspoon turmeric
egg roll wrap
canola oil
CILANTRO SAUCE
1 bunch cilantro, bottom of stems discarded
1/2 jalapeno, sliced (seeds removed if you like it less spicy)
1 garlic clove
1/4 teaspoon salt
1/4 cup vinegar
3 tablespoons yogurt
YOGURT SAUCE
1/2 cup yogurt
1 teaspoon lemon juice
1 garlic clove, pressed
salt
1 -2 tablespoon water (optional)

1
Wash the potatoes, peel, chop into large pieces and boil for 20 minutes or until tender.
2
Drain the water and mash the potatoes thoroughly.
3
Mix in all spices, green onions and cilantro.
4
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.).
5
Heat a small amount (approximately 1 tablespoon) of canola oil in large frying pan over medium heat. Saute boulanee 4-5 minutes until lighly browned. Add more oil to pan as necessay.
6
For the Cilantro Sauce: put all ingredients in a food processor and pulse until a sauce.
7
For yogurt sauce: Stir all ingredients together, add water if you would like a thinner consistency.
8
To serve: Drizzle both sauces over boulanee and enjoy!

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: BOULANEE, 2 -3 russet potatoes, 1 tablespoon olive oil, 2/3 bunch cilantro, chopped, and more.

Yes, Boulanee (Afghani Potato Turnovers) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boulanee (Afghani Potato Turnovers)

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