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Ingredients
- Egg roll wrappers
- 4 or 5 medium potatoes or leeks
- Salt to taste
- Oil for frying
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Note: If you have a lot of time or have a large frying surface
like a smooth griddle you can make a very large bolaanee, but since most
people do not, I am not going to include how to make the dough from
scratch. If you are really interested then
e-mail me and I will send you the
recipe. As a great and easy substitute use a package of egg roll wrappers
and 1small bowl with 1/4 cup of water to seal the bolaanee. |
Instructions
Clean and boil the potatoes until they are very soft and let them cool. Peel the
potatoes and salt to taste while mashing them with a masher or fork. Take the
egg roll wrapper and fill it 1 1/2 tsp of potato and place it in the
middle of the wrapper, and smooth down in the center. With your finger, dip it
into the bowl of water and run the water around the edges of the egg roll
wrapper. Take the end of the wrapper and attach it to the other end diagonal
from it. Pinch together the wrapper all the way around and the bolaanee will
form a triangle. Do not over or under fill the center, and make several before
you begin frying because once the oil gets hot you will have trouble cooking
them and making them at the same time. Fry until golden brown ~3 minutes on both
sides. Drain the excess oil as you lift the bolaanee and place them on a plate
with several paper towels under them to help remove the excess oil. Serve with
chutney or as an appetizer.
by Christi Qazi / June 05, 2007
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