Boulanee (afghani Potato Turnovers)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 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
• 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
• 1/2 cup yogurt
• 1 teaspoon lemon juice
• 1 garlic clove, pressed
• salt
• 1 -2 tablespoon water (optional)

Recipe

• 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. sauté 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!