Vegetarian Afghani Boulanee (Turnovers) - cooking recipe

Ingredients

6 flour tortillas or 6 chapati
1 lb potato, peeled and cut up into chunks (can use leftover mashed potatoes at room temperature)
4 scallions, thinly sliced
1 small leek, sliced thinly and lightly sauteed
1/2 cup fresh cilantro leaves, loosely packed, chopped
2 teaspoons turmeric
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
oil (for frying)

Preparation

Boil potatoes, or if using mashed potatoes proceed with recipe as follows:
In large bowl combine the cooked potatoes, scallions, leek, cilantro and spices. Season with salt and pepper. Mix well but do not overmix.
Divide the mixture evenly into the tortillas. Fold tortillas in half. Flatten with a spatula or your hand.
*In large frying pan heat oil on medium and fry the turnovers until golden, flattening turnovers slightly with spatula. Flip over and cook turnovers on other side until golden.
Drain on paper towel. Transfer turnovers to serving platter. Serve hot. Boulanee make great picnic food as they travel well and don't require refrigeration.
*NOTE: Boulanee can also be baked by lightly brushing the turnovers on both sides with oil and baking for about 15-20 at 350 degrees.