Boulanee is a vegan flat-bread from Afghanistan baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. Boulanee originates strictly from Afghanistan. It is vegan and very low-calorie. It is usually served as an appetizer, side-dish, or main dish.
Ingredients
- 4 large potatoes
- 1/2 bunch cilantro, chopped
- 1/2 bunch green onions, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon freshly ground coriander seeds
- 1 package egg roll skins
- canola oil
Directions
- Wash the potatoes and boil for 20 minutes or until tender.
- Drain the water, peel potatoes and mash 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 eg roll skin. Fold egg roll in half to form triangle and seal edges. Potato filling should be approximately 1/4 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.
- Serve it with yogurt sauce, or a tomato or cilantro chutney sauce.
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