My favorite Indian fried food is roll-up Saheena, so much so that I am the one charged with the task of making it every Divali. The procedure is simple but time consuming; well worth it in the end!The first task is to semi cook the dasheen bush. This can be done by either boiling the leaves until slightly brown or spreading the leaves out in a big basin and pouring hot water onto it to blanch it. I boiled it a little at a time for about 5 minutes. Remember to add the juice of 1 lime in the water to prevent scratching.After removing the dasheen bush from the boiling water, allow to cool a bit, then arrange the leaves on on top the other using a mixture of split peas powder, salt, paprika and water to stick the leaves together.The split peas mixture should be thin enough to paste without ripping the leaves.Then fold the four sides of the finished stack of layered leaves, using the same mixture to stick it down. This should yield a rectangular shape.Starting from the side closest to you, begin rolling loosely to create a log. Wrap the log in foil and freeze until ready to fry. Slice the log into 1/2 inch rolls, lightly paste either side with more of the split peas mixture and fry in about 1 inch of oil on medium heat. Remove from oil when golden brown and drain on paper towels. Using coconut oil reduces the greasiness.
The chutney was made from sour cherries given to us by Mr. Ramash Ramsumair, President of the Tableland Pineapple Farmers Association. You inspired this one!...