It’s been 6 weeks since we’ve got the stay home order here in Trinidad, and I decided to use the time wisely and work on the Local cookbook. It has been a real challenge, but a fun one and in the midst of writing recipes for the cookbook, I decided to share a few on the website before hand. And this Gluten Free Rolled Saheena recipe was just one that I had to share.
What I soon found out, is that Rolled Saheena is the traditional way versus what I was accustomed to. They are both made with the same ingredients and they are both delicious. But the way they are made is very different and they flavour you get is a little different too.
And with a little research, I was able to create a Gluten Free Rolled Saheena that was a winner with the family!
Fair warning, making this version is very time consuming and takes a lot of steps to get that nice roll and coating.
You’ve got to:
- coat the leaves
- roll the leaves together
- steam the leaves
- slice the discs
- coat the discs and
- then deep fry them until golden.
That’s just an outline of what it takes, so to help you along we created a recipe video showing all the steps and the process to create it.
- 1 Bunch Taro Leaves (about 12-14 leaves)
- Coconut oil or vegetable oil for frying
- 1 1/4 cups GF 1:1 Baking Flour
- 3/4 cup Split Peas Flour
- 2 teaspoons baking powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 - 3 cups water
- 1/2 cup + 2 tablespoons GF 1:1 Baking Flour
- 1/4 cup + 2 Tablespoons Split Peas Flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 - 1 1/2 cups water
Prepare Taro Leaves
- Wash Taro or Dasheen Bush leaves. Cut off the stems and lay the leaves flat. Set aside to dry.
Make First Batter
- In a bowl, combine all the dry ingredients for the the First Batter.
- Whisk to combine, then gradually add water until a smooth batter forms.
Coating, Rolling and Steaming the Leaves
- On a silicone sheet or piece of parchment, lay one of the leaves face down.
- Using a silicone spatula or spoon, spread a thin layer of the First Batter onto the leaf, covering as much as possible.
- Place another leaf on top of the previous battered leaf, covering as much as possible. If you have small leaves you can use more than one to cover the surface.
- Repeat steps 2 & 3 until all the leaves are used up.
- Next, rotate the leaves with the sheet of parchment so that the smaller end is facing you. Carefully roll the leaves as tightly as possible, (without the parchment) tucking in the sides as you roll, similar to rolling a spring roll.
- After you've got the leaves all rolled and tucked in, wrap the roll in foil tightly and chill for 20 minutes. This helps the batter hold together with the leaves.
- Once you've got your roll chilled, wrap in cling, and place in skillet or pot of boiling water and let steam for 20 minutes.
- Next, remove the roll from the water. Transfer to counter, let cool slightly then remove the cling, open the foil and let cool.
Make the Second Batter
- While the roll is cooling, make the second batter for the saheena.
- Combine all the dry ingredients in a bowl, and whisk to combine.
- Next, gradually pour the water until a smooth batter forms. You want this batter to be slightly thicker than the previous batter.
Slicing, Coating and Frying the Saheena
- Once the Taro leaf roll is cooled, transfer to a cutting board and using a sharp knife slice into 1/2 inch discs.
- In a pot or deep fryer, heat oil to 350°F.
- When your oil is ready. Place one of the discs in your hand. Coat one side with the second batter, then flip and coat the other side.
- Carefully place in the oil, and deep fry until golden and cooked through.
- Remove from oil and let drain on a sheet of paper towel, then transfer to serving dish, add your favourite chutney and enjoy.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.