Go Back

Tasty saheena recipe (with chopped leaves)

This saheena recipe is really tasty and uses finely chopped dasheen (taro) leaves, split peas powder, chickpea (channa) flour and lots of fresh seasonings. Enjoy it as a delicious afternoon snack alongside your favorite chutneys or seasoned chickpeas.
Prep Time30 minutes
Cook Time20 minutes
Proofing Time1 hour
Total Time1 hour 50 minutes
Course: Snack
Cuisine: Caribbean, Indian
Keyword: palak pakora, saheena, spinach fritters
Servings: 16 saheenas
Author: Ros Singh

Ingredients

  • 400 g dasheen (taro) leaves (approx. 18 small leaves)
  • 3 tsp lime juice
  • 140 g all purpose flour (1 cup)
  • 1 tsp baking powder
  • 1 tsp yeast
  • ½ tsp turmeric
  • 190 g dhal (split peas) powder
  • 45 g channa (chickpea) flour (optional)
  • 1 onion
  • 3 garlic cloves
  • cup chives
  • cup chadon beni
  • 1 tsp salt
  • 1 tsp pepper (ground fresh pepper)
  • 300 mL water
  • oil for frying

Instructions

  • Remove the tips, stem section of the dasheen leaves.
  • Wash the leaves thoroughly.
  • Stack the leaves on top of each other.
  • Roll tightly.
  • Cut into fine chiffonade strips.
  • Cut across the strips to form small pieces of dasheen leaves (chip up).
  • Add leaves to a large bowl.
  • Squeeze in the lime juice.
  • Mix and squeeze the leaves to incorporate the juice.
  • Chop the onion, chadon beni, chives, and pepper.
  • Mince the garlic.
  • Add flour, baking powder, yeast, split peas powder, chickpea flour, turmeric, onion, garlic, pepper, chadon beni, chives, and salt to the dasheen leaves.
  • Mix to incorporate fully.
  • Add half of the water.
  • Squeeze and mix into the ingredients.
  • Add the remaining water a little at a time until a relatively soft, sticky dough forms.
  • Cover and allow to rest for 1 hour.

Frying

  • Place a large pot on low to medium heat.
  • Add enough oil for deep frying.
  • Allow to heat up (5-10 minutes).
  • Dip fingertips into water.
  • Remove a small amount of dough (about a 2-inch dough ball).
  • Flatten between the fingers to form a 2-inch to 3-inch patty.
  • Gently add to the hot oil.
  • Repeat.
  • When the saheena floats in the oil, flip over.
  • Continue flipping to ensure even cooking and browning.
  • Remove from heat after 5 - 8 minutes.
  • Cut open and check for doneness.
  • Adjust heat and cook time to ensure the saheenas is fully cooked.
  • Cook remaining saheenas.
  • Serve hot with condiments, chutneys, and seasoned chickpeas.