Saheena

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 6 Drain on paper towels and serve hot with mango chutney or tamarind sauce for dipping.