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Saheena I

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Appetizers
Cuisine: East Indian
Servings: 10 - 12
Author: Felix (Simply Trini Cooking)

Ingredients

  • PASTE FOR FRYING:
  • 1 ½ cup split peas powder
  • ½ cup flour
  • 1 cup water
  • 1 tsp. saffron tumeric powder
  • 1 tbsp. baking powder
  • ½ tsp salt
  • 1 tbsp green seasoning
  • Note: This paste is a bit thicker)
  • 12 dasheen leaves taro
  • 1 ½ cup split peas powder
  • ½ cup flour
  • 1 ½ cup water
  • 1 tsp. saffron tumeric powder
  • 1 tbsp. baking powder
  • ½ tsp salt
  • 1 tbsp green seasoning

Instructions

  • Wash and clean the leaves removing the stems. Open one large dasheen leaf face down and rub paste on it. Place another leaf on top and repeat the earlier step. Continue layering and pasting each layer until the paste is finished or the leaves are used up.
  • Roll tightly together and tuck the ends. Place in a clean plastic bag and put into boiling water to steam. -or- tie the roll with string and place it in a steamer.
  • Note: A clear plastic bag, or a zip lock bag could be used. Use only clear plastic bags!
  • Make sure the knot is above the water. Remove after 15 minutes and leave to cool. Cut in ½ " slices. Paste some of the thicker mixture on both sides. Fry until golden and drain.
  • Serve with your favourite kuchela or chutney.