Friday, February 1, 2013

Boulanee Katchalu (Patato Filled Turnovers)

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.


  • 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


  1. Wash the potatoes and boil for 20 minutes or until tender.
  2. Drain the water, peel potatoes and mash 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 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.)
  5. 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.
  6. Serve it with yogurt sauce, or a tomato or cilantro chutney sauce.


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