Boulanee Afghani Potato Turnovers
Discover the irresistible flavors of Boulanee Afghani Potato Turnovers, a classic Afghan street food that combines a tender homemade dough with a savory, spiced potato filling. These golden, crispy turnovers are seasoned with aromatic cumin and turmeric, paired with fresh green onions and cilantro, creating a perfectly balanced bite. Easy to prepare in just under an hour, this recipe is both vegetarian-friendly and ideal for snacking or serving as an appetizer. Fry them to golden perfection and enjoy with tangy yogurt or chutney for dipping—an authentic Afghan delight that's sure to impress your taste buds!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.5 teaspoons Salt
- 1.25 cups Water
- 3 medium Potatoes
- 0.5 cup Green onions (finely chopped)
- 0.25 cup Cilantro (finely chopped)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil (for frying)
Instructions
In a large bowl, mix the all-purpose flour and 1 teaspoon of salt. Gradually add water while mixing until a soft, pliable dough forms.
Knead the dough for 8-10 minutes until smooth. Cover and let it rest for 20 minutes.
Peel and dice the potatoes. Boil them in salted water until tender, about 12-15 minutes. Drain and mash the potatoes in a bowl.
Add the green onions, cilantro, cumin, turmeric, black pepper, and 0.5 teaspoon of salt to the mashed potatoes. Mix well to create the filling.
Divide the dough into 10-12 equal portions. Roll each portion into a ball and then flatten into a thin circle, about 6 inches in diameter.
Place 2-3 tablespoons of the potato filling on one side of the dough circle. Fold the other half over the filling to create a half-moon shape. Press the edges together firmly to seal, using a fork to crimp if desired.
Heat vegetable oil in a skillet over medium heat. Place 1-2 turnovers in the hot oil and fry for 2-3 minutes on each side or until golden brown and crispy.
Transfer the fried turnovers to a plate lined with paper towels to drain excess oil. Repeat with the remaining turnovers.
Serve the boulanee warm with yogurt or chutney for dipping.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3644 mg | 158% | |
| Total Carbohydrate | 411.4 g | 150% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 10.3 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3984 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
