Trini Saheena BAKED/AIR FRIED - Episode 1071

flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour adds protein and fiber.

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeño provides heat with more availability.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while canola is more budget-friendly.

Wash the dashing bush or taro leaves with lime juice and water.

In a bowl, add all purpose flour.

Add Isabelle's pimento pepper powder, oil purpose seasoning, turmeric powder, and salt to the flour.

Mix in yeast and green seasoning.

Add baking soda to the mixture.

Gradually add lukewarm water while mixing until it forms a dough that holds its shape.

Squeeze the leaves into the dough for about five minutes until smooth, ensuring it is not too soft or runny.

Sprinkle vegetable oil on top of the dough and form it into a ball.

Cover the dough and let it rest for about 10 minutes.

Lightly mist a baking tray with oil.

Break the rested dough into small portions, shaping them to about half an inch thick.

Allow the shaped portions to rest for another 10 minutes.

Preheat the oven or air fryer to 400 degrees Fahrenheit.

Bake in the oven or air fryer for 40 minutes, flipping halfway through the baking process.

Let the baked saheena cool slightly before slicing open to check the texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens