SAHEENA is essentially a fried, West Indian, vegan, spinach fritter. Made with flour or ground split peas, spices and seasonings, it comes together quickly and it’s so delicious. Just like our infamous fluffy balls of pholourie, it is a popular snack & Trinidad street food enjoyed with raw or boiled mango chutney or tamarind chutney.
There are two types of saheena in Trinidad, the chopped variety, whereby the spinach is chopped and mixed with the flour or ground dhal or a combination of both, or the rolled saheena. For the rolled saheena, a paste made of flour and ground dhal is pasted onto whole dasheen bush leaves and layered. After layering is complete, it is rolled, refrigerated cut into rounds and deep fried.
Today I will teach you to make the simple version, but do let me know if you are interested in learning how to make the rolled version of saheena!
I guarantee you will enjoy this delicious and filling snack! It’s also a great accompaniment to your Diwali menu, so do practice today!
SAHEENA | SPINACH FRITTER
Ingredients
- 1 lb all-purpose flour or 2 cups flour and 1 cup ground split peas
- 1 lb chopped spinach fresh or frozen, thawed
- 1 tbs instant yeast
- 1 tsp Himalayan salt
- 2 tbs minced garlic
- 2 tbs minced bandhania
- 1 tsp roasted ground cumin geera
- Minced hot pepper to taste
- ½ tsp turmeric powder
- 1 cup lukewarm water
- Vegetable oil to fry 3 cups
Instructions
- If using fresh spinach, place in a medium bowl and pour enough hot water to cover. Drain in a colander after two minutes.
- In the same bowl, add all ingredients, except oil, and mix to combine. Gradually add water and mix to thoroughly incorporate. The dough should be sticky and soft. Allow the dough mixture to rest for 20-30 minutes.
- Heat oil in a medium pot over medium heat. With oiled hands, pinch off pieces and form into a small disc.
- Place into pot, 3 – 4 at a time, depending on the size of the pot, and fry until the bottom is golden brown.
- Flip and cook the other side until golden brown and no longer raw.
- Remove saheena to a paper towel lined tray. Repeat with the remaining dough, ensuring the oil comes back to temp in between batches.
