Ingredients: |
Ingredients: 8 Dasheen Bush Leaves
2 Cups split Peas Dhal (soaked for 4hrs)
1 Cup Grinded split peas
Seasoning to taste : Garlic , hot pepper, salt , cumin powder, turmeric powder
Oil for deep frying
1 Lemon
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Directions: |
Directions:Preparation of dasheen leaves
Cut long stem off the dasheen bush, wash leaves and pat dry each
Cut lemon in half, use same to rub on the stem part of the dasheen leaves
Use a rolling and flatten each leave from the stem part , set aside
Preparing the paste
Grind soaked split peas in blender, making sure it smooth
Mix together grind dhal with blended dhal and all seasoning to taste
Put aside ¼ of the mixed paste to be used for frying
Pasting and rolling of dasheen leaves
Using spoon spread paste on I leave , then cove with the second leave spreading paste , repeat this process for the rest of the leaves
Once the spreading of the paste is done, roll up all the leaves together, tie with string and put to steam for 20 mins (steaming with steel colander over boiling water)
After steaming , rest roll in fridge for cooling , once cold , slice in ½ inch sizes diagonal to prepare for deep frying.
Deep Frying Process
Heat (medium) oil in deep frying pot
Using the back of a tbsp. , paste the sliced leave on both side
Dip in oil and let fry for approximately 3mins , you can put as many as your pot can hold at 1 time when frying
Serve hot with spicy tamarind chutney or mango chutney . |
This recipe for Saheena Roll-up Style is from