Saheena
Crispy Trinidadian fritters made from dasheen (taro) leaves mixed with split pea batter and spices, deep-fried until golden, a popular street food snack.
Nutrition & Info
Instructions
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1
If using whole split peas, soak them for 4 hours then grind into a flour; otherwise, mix the split pea flour with all-purpose flour, baking powder, and water to form a thick batter.
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2
Wash and finely chop the dasheen leaves, removing the tough center stems, then fold them into the batter along with garlic, cumin, turmeric, Scotch bonnet, and salt.
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3
Let the batter rest for 15 minutes to allow the flavors to meld and the split pea flour to hydrate fully, adjusting consistency with water if too thick.
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4
Heat vegetable oil to 350°F (175°C) in a deep pot, then drop heaping tablespoons of the leaf-laden batter into the oil, pressing slightly flat.
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5
Fry for 4 to 5 minutes, turning once, until the saheena are deep golden brown and crispy on the outside while remaining soft and flavorful inside.
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6
Drain on paper towels and serve hot with mango chutney or tamarind sauce for dipping.
Did You Know?
Saheena was brought to Trinidad by Indian indentured laborers in the 1800s and is a variation of the Indian pakora, adapted using local dasheen leaves instead of spinach.
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