1 cup Flour
1/4 cup split peas powder
5 dasheen bush leaves
1 tsp Baking Powder
1 tsp yeast
1 tsp Salt
1/8 tsp saffronJGM PRODUCTS or turmeric
1/2 tsp roasted geeraJGM PRODUCTS
1/4 cup green seasoningcombination of chadon beni/culantro, garlic, pimento, chives
1 lime lime juice
1/2 cup Water
Saheena is otherwise know as spinach fritters! It is a popular street food in Trinidad and is made with flour, split pea flour, turmeric, and other seasonings, and then fried to crispy perfection. Light, crunchy, protein packed spinach fritters made with chickpea flour, served with tamarind sauce and cucumber chutney, and of course you can always add some pepper sauce!
It is traditionally made in a roll with dasheen bush leaves (aka taro leaves), but you can sub them for chopped spinach. There are two styles: a roll and chipped up fritter style, like in this photo.
Saheena has roots from the Indian pakora family, with a slight Caribbean twist with the seasonings. So spicy, crispy, and delicious, plus you get your veggies in.
How to Make Saheena:
- Thinly slice the dasheen bush leaves.
- Wash 2-3 times with water and lime juice. Squeeze as much water out of the washed leaves as possible.
- In a separate bowl, combine the dasheen bush leaves, split pea powder, turmeric, geera, green seasoning and salt. Using your hands, mix everything together.
- Once everything is properly mixed up, add the flour, baking powder, and yeast.
- Add warm water and mix well. Ensure all the ingredients are nicely incorporated. The mixture should not be stiff nor should it be runny.
- Set aside for approximately 30 minutes.
- Heat the oil in a pot over a medium heat. Using your hands, form a small ball with the mixture and then flatten it slightly.
- Place into the oil and fry on either side until golden brown.
- Enjoy with some homemade chutney.