Saheena I

The Indian cuisine is known for its rich flavors and intricate cooking techniques, and the Saheena recipe is no exception. This traditional dish hails from the Indian state of Bihar and is a beloved snack in many households. It is made by mixing together various vegetables, spices, and gram flour, which is then deep-fried until crispy and golden brown.

he result is a mouth-watering, savory treat that is perfect for any occasion. Although the recipe may seem daunting at first, with the right ingredients and steps, anyone can recreate the magic of Saheena in their own kitchen. In this blog post, we will guide you through the process of making the Saheena recipe, step-by-step, to ensure that you achieve the perfect crispiness and flavor. We will also provide some tips and tricks that will help you customize the recipe to your liking and make it your own. Whether you’re an experienced home cook or a novice in the kitchen, the Saheena recipe is

SAHEENA 1

Prep Time: 25minutes 

Cook Time: 30minutes 

Total Time: 55minutes 

Course: Appetizers

Cuisine: East Indian

Servings: 10 – 12

Ingredients

  • PASTE FOR FRYING:
  • 1 1/2 cup split peas powder
  • 1/2 cup flour
  • 1 cup water
  • 1 tsp. saffron tumeric powder
  • 1 tbsp. baking powder
  • 1/2 tsp salt
  • 1 tbsp green seasoning
  • Note: This paste is a bit thicker)
  • 12 dasheen leaves taro
  • 1 1/2 cup split peas powder
  • 1/2 cup flour
  • 1 1/2 cup water
  • 1 tsp. saffron tumeric powder
  • 1 tbsp. baking powder
  • 1/2 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 1/2 ” slices. Paste some of the thicker mixture on both sides. Fry until golden and drain.
  • Serve with your favourite kuchela or chutney.

Click the link to download the PDF version of this recipe.

Saheena I

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

Ingredients

  • PASTE FOR FRYING:
  • 1 1/2 cup split peas powder
  • 1/2 cup flour
  • 1 cup water
  • 1 tsp. saffron tumeric powder
  • 1 tbsp. baking powder
  • 1/2 tsp salt
  • 1 tbsp green seasoning
  • Note: This paste is a bit thicker)
  • 12 dasheen leaves taro
  • 1 1/2 cup split peas powder
  • 1/2 cup flour
  • 1 1/2 cup water
  • 1 tsp. saffron tumeric powder
  • 1 tbsp. baking powder
  • 1/2 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 1/2 ” slices. Paste some of the thicker mixture on both sides. Fry until golden and drain.
  • Serve with your favourite kuchela or chutney.

Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

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