How to make Trini Rolled Saheena - Episode 2092

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients, while cornmeal is often less expensive.

green seasoning

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs provide vibrant flavor, while dried herbs are more affordable.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: chili powder

Paprika offers a milder flavor, and chili powder is usually less costly.

split peas

🥗Healthier: lentils

💰Cheaper: chickpeas

Lentils are nutritious and cook faster, while chickpeas are often cheaper.

Soak 1/2 cup of chana and 1/2 cup of split peas in water overnight.

Prepare the filling by mixing split pea powder with turmeric powder, roasted ground jeera powder, salt, baking powder, and green seasoning, adding lukewarm water to form a thick paste.

Wash the dashing leaves thoroughly.

Spread a thin layer of the filling paste on the dashing leaves, stacking them to form a circle.

Roll the leaves tightly from one side to form a log, ensuring there are no gaps.

Wrap the log tightly in aluminum foil, preferably using Diamond aluminum foil for its non-stick properties.

Place the wrapped log in simmering water and cook for 10 to 12 minutes, turning halfway through.

Blend the soaked split peas and chana with garlic, fermented pepper, hot pepper, and a little water into a paste, adding salt and turmeric powder for seasoning.

Mix in cornstarch to the paste until thick.

Remove the log from the water, unwrap, and slice into desired thickness.

Lightly paste the fresh mixture over the sliced sahina.

Fry the slices in oil on medium-high heat until golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens