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4 large potatoes
1/2 bunch of chopped coriander
1/2 bunch of chopped green onions
1 teaspoon of salt

1/2 teaspoon of black pepper
1/4 teaspoon of cayenne pepper
1 teaspoon of freshly ground coriander seeds
1 package of egg roll skins
vegetable or canola oil


1 Wash the potato, then boil then until tender - about 20 minutes
2. Remove the potato from the water, then peel and mash thoroughly
3. Add the spices, green onion and coriander and mix.
4. Place egg roll skins a working surface. Then put a small amount of the potato filling in the middle. Wet one finger with water and wipe it on the edges of the egg roll skin. Fold the egg roll skin in half, forming a triangle and seal the edges by pressing firmly. The filling should be about 1/4 inch thick when inside of the egg roll skin.
5. Heat about 1 tablespoon of canola oil in a frying pan. Raise the temperature of the stove to medium and sauté the turnovers for 4-5 minutes until they are lightly browned. You may add more oil to the frying pan as it come necessary.

Serve with yogurt sauce or tomato or coriander chutney.