Saheena Recipe | TRINBAGONIAN STREET FOOD

Saheena is a fried Indo-Trinbagonian snack usually served at religious events such as weddings and prayers, and it’s also served for Diwali- the festival of lights. It’s is sold all year round at street food stalls and vans and Trinbagonians love to go to the popular Debe street food strip to buy saheena from their favourite sheds. It is a fritter made with flour, split peas or dhal powder, seasonings, spices, leavening agents and of course the most important ingredient- dasheen bush bhagi leaves, known to the rest of the world as taro leaves. Saheena is similar to the the Indian fried snack Pakora or Bhagi. There are 2 types. The one I’ll show you today is called chip up saheena, and the other is made by layering the dasheen bush on top each other with a spicy batter- that one is called roll up saheena. I’ll link the video in the cards above. Go look for your stretchy pants, because it’s carb season!

INGREDIENTS:
• 15 small or medium-sized dasheen bush/taro leaves
• 2 cups of flour
• 1 cup of split peas/dhal flour (freshly grounded split peas can also be used)
• 1 lemon
• 2 teaspoons of instant yeast
• ½ tablespoon of sugar
• 1 teaspoon of roasted ground geera
• ½ teaspoon turmeric (powdered or fresh)
• ½ cup of green seasoning
• 1 tablespoon of salt
• 1 ½ cups of lukewarm water (you may need less or more depending on the humidity)
• Oil for frying

This recipe makes 18-20 saheenas.

Fry for 8 minutes on medium heat or bake for 30 minutes at 350F.

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R.


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