How to Make Saheena, Kachourie and Baiganee Served with Spicy Mango Chutney | Trinidad & Tobago 🇹🇹

split peas

🥗Healthier: chickpeas

💰Cheaper: yellow lentils

Chickpeas provide similar protein content while being more widely available.

onion

🥗Healthier: shallots

💰Cheaper: leeks

Shallots add a milder flavor, while leeks are often less expensive.

green seasoning

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs enhance flavor without added calories, while dried herbs are budget-friendly.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, but vegetable oil is more economical.

Mix all dry ingredients and seasonings together in a large bowl.

Add water and mix thoroughly.

Flatten each dasheen bush leaf with a rolling pin.

Paste each leaf with a thin layer of the dhal mixture and overlap over each other to form a rectangle (refer to video for technique).

Roll rectangle from one of the longer edges to form a log.

Tuck ends of log in.

Use a sharp knife to slice the log into discs about 1 inch thickness.

Paste remaining dhal mixture on each side of saheena and fry until golden brown.

Cooking Techniques

Spice Level: