Prep Time1 hour 20 minutes
Cook Time30 minutes
Total Time1 hour 50 minutes
Course: Appetizers
Cuisine: East Indian
Servings: 5 makes approx. 25
Author: Felix (Simply Trini Cooking)


  • 1 lb. flour
  • 10 leaves culantro
  • 5 small cloves garlic
  • 1 small hot pepper
  • 1/2 tsp. saffron
  • 1 tsp. yeast
  • 1 tsp. salt
  • 1 cup water
  • 1/2 tsp. baking powder
  • Oil for frying


  • Mix the flour, yeast and baking powder. Add the saffron and salt. Mix well.
  • In a separate bowl mix minced culantro leaves, minced hot peppers, garlic and water. Add about three tablespoons of it to the flour a little at a time while mixing.
  • Mix to a smooth thick paste and leave to raise for about an hour. The spoon should be dipped into a cup of water before it is dipped in the batter.
  • Heat oil in a heavy skillet and drop batter of tablespoonful into the hot oil. Cook until slightly brown. Drain and place on paper towels.

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Recipe © Simply Trini Cooking. All rights reserved

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