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Trinidad Saheena
A popular Trini snack, Saheena are savory fritters made from split peas, herbs, and spices, deep-fried to a golden crisp. Often served with a tamarind chutney.
ð§ ææ
- 2 cups Split peas(soaked overnight and drained)
- 1/4 cup Water(or as needed for grinding)
- 1/2 medium Onion(chopped)
- 3 cloves Garlic
- 1 inch piece Ginger(peeled)
- 1/4 tsp Scotch bonnet pepper(or to taste, finely minced (optional))
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 1 tsp Baking powder
- 1 tsp Salt(or to taste)
- 1/4 cup Fresh cilantro(chopped)
- for deep frying Vegetable oil
ðšâð³ äœãæ¹
- 1
Grind the soaked and drained split peas with chopped onion, garlic, ginger, minced scotch bonnet pepper (if using), and cumin seeds in a food processor or blender until a coarse paste forms. Add a little water, about 1/4 cup, only if needed to help the grinding process.
- 2
Transfer the paste to a mixing bowl. Stir in the turmeric powder, baking powder, salt, chopped cilantro, and mix well. The batter should be thick but pourable.
- 3
Heat about 2-3 inches of vegetable oil in a deep pot or wok over medium-high heat until it reaches about 350°F (175°C).
- 4
Carefully drop spoonfuls of the batter into the hot oil. Do not overcrowd the pot. Fry for about 3-4 minutes per side, or until golden brown and puffed up.
ð¡ ããã®ã³ã: Use two spoons to help shape the fritters as you drop them into the oil. - 5
Remove the Saheena from the oil with a slotted spoon and drain on paper towels. Repeat with the remaining batter.
ð¡ ããã®ã³ã
- âSoaking the split peas overnight is crucial for achieving the right texture.
- âAdjust the amount of scotch bonnet pepper according to your spice preference.
- âEnsure the oil is at the correct temperature before frying to prevent the Saheena from becoming greasy.
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- Add finely chopped spinach or other greens to the batter.
- Serve with a side of tamarind chutney or a spicy mango relish.