A blog visitor sent us this delicious recipe for Afghan potato & Scallion turnover:
Ingredients: 3 ½ cups all-purpose flour, 1 cup water room temperature, 1 tsp. salt, 1 tsp. olive oil, 1 lb. russet potatoes (about 2 medium-size potatoes), 1/2 cup finely chopped cilantro, 1/2 cup finely chopped Scallions white and green parts, ¼ cup plus 2 tbsp. olive oil, 1 ½ tsp. salt, 1 tsp. ground black pepper.
Instructions: Mix the flour & salt in a bowl. Add the water & teaspoon of oil & mix the dough together, kneading it a little until it forms a ball. If the dough is too dry, add little more water. Once the dough is formed, knead it for 10 minutes on a lightly floured cutting board. Put the dough back in the bowl, cover with a cloth & let it rest for one hour.
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In the meantime, boil the potatoes until soft in the center when pierced with a small knife. Remove from the water & when cool, slip the skins off the potatoes. Put the potatoes, cilantro, scallions, 2 tbsp. of the olive oil, salt & pepper in a bowl & mash together with your hands or a potato masher until thoroughly combined. Some lumps are ok.
Take a small amount of dough the size of a small apple & roll into a smooth ball. Spread some flour on the wood board & roll out the dough using a rolling pin. Continue to flatten the dough until it takes a round shape, as thin as a tortilla, & about 10-12 inches across. Spread ¼ cup of potato mixture on one side of the dough, leaving a 1/4 inch border around the rim. Fold the other half over & press the dough together with your finger to form a seal.
Heat the remaining ¼ cup of oil in a medium-size sauté pan over medium-high heat. Brown the Bolani, two at a time, until golden on both sides. The Bolani should sizzle when they hit the pan. Lay cooked Bolani on a paper towel. Add more oil to your pan if your oil starts to reduce
Can serve with plain yogurt. Bon Appetit