📝 About This Recipe
Piraki is a beloved Afghan street food and home-cooked treasure, offering a delightful crunch that gives way to a savory, aromatic center. These crescent-shaped turnovers are traditionally stuffed with a vibrant mixture of leeks, scallions, and seasoned potatoes, then pan-fried to golden perfection. Often served during festive gatherings or as a comforting afternoon snack, Piraki embodies the soul of Afghan hospitality with its simple yet deeply satisfying flavor profile.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (sifted)
- 1 cup Warm water (approximate, add gradually)
- 2 tablespoons Vegetable oil (for the dough texture)
- 1 teaspoon Salt
The Filling
- 2 large Potatoes (boiled, peeled, and mashed)
- 2 medium Leeks (finely chopped, white and light green parts only)
- 4 pieces Scallions (thinly sliced)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Red chili flakes (adjust for heat preference)
- 1 teaspoon Salt (to taste)
For Frying and Dipping
- 1/2 cup Vegetable oil (for shallow frying)
- 1 cup Greek Yogurt (for the Chutney sauce)
- 1 clove Garlic (minced)
- 1 teaspoon Dried mint (for garnish and sauce)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the 2 tablespoons of oil and half of the warm water.
-
2
Gradually incorporate the water into the flour, kneading by hand for about 8-10 minutes until a smooth, elastic, and non-sticky dough forms. Cover with a damp cloth and let it rest for 30 minutes.
-
3
While the dough rests, prepare the filling. Mash the boiled potatoes in a bowl until smooth but still holding some texture.
-
4
Thoroughly wash the chopped leeks to remove any grit. Squeeze them firmly with your hands or a kitchen towel to remove as much moisture as possible; this is crucial for a crispy turnover.
-
5
Mix the mashed potatoes, dried leeks, scallions, cilantro, black pepper, chili flakes, and salt in a large bowl until well combined.
-
6
Divide the rested dough into equal-sized balls, roughly the size of a golf ball (about 12-14 pieces).
-
7
On a lightly floured surface, roll each ball out into a thin circle, approximately 6-7 inches in diameter. The dough should be thin but strong enough to hold the filling.
-
8
Place 2 tablespoons of the filling on one half of the dough circle, leaving a small border around the edge.
-
9
Fold the other half of the dough over the filling to create a semi-circle. Press the edges firmly to seal. You can use the tines of a fork to crimp the edges for a decorative and secure seal.
-
10
Heat about 1/4 inch of vegetable oil in a large non-stick skillet over medium heat. To test if it's ready, drop a small piece of dough in; it should sizzle immediately.
-
11
Carefully place 2-3 turnovers in the pan at a time. Do not overcrowd. Fry for 3-4 minutes per side until they are deep golden brown and blistered.
-
12
Remove the Piraki and place them on a wire rack or paper towels to drain any excess oil.
-
13
In a small bowl, whisk together the yogurt, minced garlic, a pinch of salt, and dried mint to create the traditional dipping sauce.
-
14
Serve the Piraki hot and crispy with the garlic-mint yogurt sauce on the side.
💡 Chef's Tips
Ensure the leeks are completely dry before mixing them into the filling to prevent the dough from getting soggy. If you prefer a shortcut, you can use high-quality egg roll wrappers, though the traditional dough offers a superior chewy-crispy texture. Don't roll the dough too thick; the beauty of Piraki is the thin, bubbly crust that shatters when you bite into it. Keep the formed turnovers under a dry towel while you finish the rest so they don't dry out before hitting the oil. If the dough is resisting while rolling, let it rest for another 5 minutes to relax the gluten.
🍽️ Serving Suggestions
Serve alongside a bowl of Afghan 'Chutney Morch' (a spicy green chili and vinegar condiment). Pair with a hot cup of cardamom-infused Afghan green tea for an authentic afternoon experience. Serve as an appetizer before a main course of Kabuli Pulao. Accompany with a fresh 'Salata' of diced cucumbers, tomatoes, and red onions with lemon juice. Add a side of pickled vegetables (Torshi) to cut through the richness of the fried dough.