salt & pepper to taste (optional for the adult portion)
Heat a tablespoon of olive oil in a frying pan
Add the leek and cook for a few minutes until soft and translucent
Add the pumpkin and cook stirring for 3-5 minutes, until soft
Add salt & pepper as desired
Place mixture into a bowl and let cool
The Bulani wraps
Place 1 tablespoon of mixture onto one side of the tortilla wrap
Folder the other side over to form a semi-circle
Use some warm water on the sides and press down to secure
Place each Bulani wrap onto a lightly greased fry pan and cook for 1-2 minutes on each side until golden brown
Serve with natural yoghurt as a dipping sauce!
Bulani is a well loved dish from my Afghan heritage. It's a pocket of pastry filled with different vegetables (and sometimes meat) and fried to crispy perfection! I recall the hours my mum spent making the dough, rolling out the dough, filling the pastry and then cooking it all up! Whilst it was fun as a child to be involved and watch this creative process take place, it was also one of anxiously waiting to eat the hot, crispy filled bread that took next to no time to finish.
Although I absolutely love doing everything the way it is meant to be done, and my love for the aunthentic Bulani, I must say time is something I struggle with most days since having had a baby. So to simplify a much loved dish, I use tortilla wraps as my pastry and only grease the pan lightly to make it healthy enough for my little man! This dish takes all of 10 minutes to make and no fancy ingredients are needed! Dipping in natural yoghurt is a must, you'll be surprised how beautifully the flavours contrast each other - and it helps to break up some of the oil!