SPINACH ROLLS| SPINACH WHEELS | ROLL UP SAHEENA | ALU VADI

In Trinidad a popular delicacy which has become a street food is "roll up' Saheena. Saheena is also call alu vadi in India. Here in Trinidad we make it with Dasheen/ Taro leaves. Every home, every mom , every cook has there own style of making this snack which can become a meal by currying or stewing as you would fish. In this video I have made it the most common way which is as a snack or finger food served with freshly blended pommecythere/june plum/ golden apple chutney.
Here are the ingredients:
For Prep : 1 large lime or lemon and lots of water for washing the leaves
Gloves will save you from itchy and stained hands.

For Saheena Log:
30 Taro/dasheen leaves preferably soft leaves
(for bigger slices you can use up to 40 leaves for layering)
About 300 grams yellow split peas powder or Urdi powder
(in this video I used yellow split peas powder)
1 tbsp blended bandhaniya leaves /chadon beni/culantro
2 wiri wiri peppers blended
1 tbsp garlic blended
1 tsp salt
half tsp turmeric /haldi powder
1 to 2 cups water for mixing batter
1 litre vegetable oil for deep frying

For pasting sides of the saheena slices :
In this video I used chickpeas /channa
2 cups of dried channa/chickpeas soaked over night rinse and drain
Process or grind into a paste with seasonings (culantro, hot peppers (optional) , garlic).
half tsp turmeric/haldi powder
Salt to taste

Other options in place of channa/chickpea paste use yellow split peas powder or urdi powder. Mix like cake batter consistency.

If you have any questions ask them in the comments below.
Saheena served as a finger food or snack at weddings, puja functions, parties, or get togethers. Or you can add them to your curries or trini style stews and serve with rice or roti as a meal.
Make and enjoy in moderation of course!