Saheena

Saheena  is one of those East Indian snacks that can be made in two (2) different ways, rolled or chipped and is considered one of the most popular street foods in Trinidad and Tobago.  The main ingredient is what we trinis call dasheen bush and even though you may not be a lover of the 'bhagi' that is made from it you would definitely love saheena especially when its paired with mango chutney, tamarind sauce or even channa.  

Today, I'll share with you the simple method of chipping the dasheen leaves and making a batter that is more popular than the rolled bush method because of it's simplicity.  Hope you enjoy.

 INGREDIENTS:

3 cups flour

1/4 cup split peas powder

1 bundle dasheen bush (about 10 leaves)

2 tbsp yeast

1 tsp salt

1 tbsp saffron

1 tsp roasted geera

1 tbsp chadon beni (diced)

3 garlic cloves

1 juice from lime

water (as needed)

1 litre oil for frying

METHOD:

1. Finely slice washed dasheen bush leaves.
2. Place in a pot of boiling water along with the lime juice until softened for about 10 to 15 mins. Drain and set aside to cool.
3. In a bowl, combine the dasheen bush leaves, split peas powder, saffron, geera, chadon beni, garlic and salt. Using your hands, mix everything together.
4. Once everything is properly mixed in, add the remaining ingredients and combine properly.
5. Add water and mix well. 
   
6. Heat oil in pot over medium heat. Using your hands, form a small ball with the mixture and then flatten it slightly.
7. Place into the oil and fry on either side until golden brown.
   
8. Repeat until all saheenas are fried.
9. Enjoy with some homemade chutney.