Boulanee afgani are pies from Afghan cuisine. In Afghanistan, pies are made from rye flour, with potatoes and onions. They are delicious and unusual.
It is necessary
- - 200 g rye flour
- - 175 g wheat flour
- - 3 potatoes
- - 1 leek
- - 2 tsp salt
- - 3 tbsp. l. vegetable oil
- - 2 tsp cumin
- - 200 ml of water
Instructions
Step 1
Sift two flours at once, add 200 ml of water, 1 tbsp. a spoonful of vegetable oil, 1 tsp. salt. Knead the dough. Place in a warm place, covered with a damp towel or napkin.
Step 2
Prepare the filling. Peel the potatoes and boil until cooked. Remember the potatoes with a crush, but so that there are pieces.
Step 3
Heat 2 tablespoons in a saucepan. vegetable oil and add cumin. Stir constantly, leave on low heat for 30 seconds. Remove from heat and pour a little butter and cumin on the potatoes, stir well and put the mixture in a saucepan.
Step 4
Add finely chopped leeks. Stir well and cover.
Step 5
Make the dough "sausage" and cut into 20 pieces. Make a small ball out of each piece. Leave one, cover the rest with a damp towel. Roll out the balls thin and lay out the filling. Pinch the edges with a fork. Do the same with the rest of the balls.
Step 6
Heat vegetable oil in a skillet and fry the pies. Serve hot.
