How to make Trini Saheena ( Kale & Spinach ) VEGAN - Episode 2083

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.

Blanch or steam chopped kale in boiling water with salt for about 5 minutes until tender, then drain and set aside.

In a large bowl, combine split pea powder and flour, adding salt, turmeric, baking powder, yeast, and brown sugar, then mix well.

Add ground jeera to the dry ingredients and mix again.

Incorporate one tablespoon of green seasoning and the cooked kale along with chopped baby spinach into the dry mixture, mixing thoroughly.

Gradually add water to create a thick batter, mixing until the desired consistency is reached.

Squeeze the batter between fingers to break down the leaves further for about 2-3 minutes.

Cover the bowl with cling wrap and let it rest for 10 minutes, or refrigerate overnight and bring to room temperature before using.

Grease hands lightly and take about three inches of batter, press it out into a thin layer, and place it into medium heat oil.

Fry for about 8 minutes until golden brown and crisp, then drain on paper towels.

Continue frying the remaining batter, yielding about 10 medium-sized fritters.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens