Tasty Saheena Bites With Mango Chutney
These crispy Caribbean saheena bites made with spinach and split pea flour are served with a bright, tangy green mango chutney for the perfect savory snack or appetizer.
Ingredients
For The Mango Chutney
- 1 green mango peeled and chopped
- 1 tablespoon chadon beni chopped
- 3 cloves garlic crushed
- 1/2 teaspoon salt
- 2 limes juiced
- 1/2 teaspoon sugar
- 2 tablespoons water
For The Saheena
- 1 1/2 cups all purpose flour
- 3/4 cup split pea flour
- 3/4 lb baby spinach washed and finely chopped
- 1 tablespoon yeast
- 4 cloves garlic crushed
- 3/4 teaspoon salt
- 2 tablespoons chadon beni chopped
- 1/2 scotch bonnet pepper finely diced
- 1/3 teaspoon turmeric
- 3/4 teaspoon geera ground roasted cumin
- 1 cup water adjust as needed
Instructions
- Wash, peel, and cut the green mango into small pieces. Try to select a mature green mango that is firm and tart rather than ripe, as the chutney should have a slightly sour edge that balances the fried saheena.
- Place the mango pieces into a blender along with the chopped chadon beni, crushed garlic, salt, lime juice, sugar, and water. Blend until smooth. If you prefer a chutney with more texture, you can grate the mango instead and blend the remaining ingredients before mixing them together.
- Taste the chutney and adjust the salt or pepper if needed. Set aside or refrigerate. This chutney can be stored in the refrigerator for up to one week.
- Thoroughly wash the baby spinach, drain well, and chop it very finely.
- In a large bowl combine the all purpose flour, split pea flour, chopped spinach, yeast, crushed garlic, salt, chopped chadon beni, diced scotch bonnet pepper, turmeric, and ground roasted cumin.
- Add 3/4 of the water to start with and add as needed, and mix well to form a thick batter. You can use a spatula, but I prefer using my hands (as explained in the video), working the batter through my fingers to ensure everything is evenly distributed and properly combined.
- Cover the bowl and allow the batter to rest for about 30 to 45 minutes so the yeast can activate.
- Heat about 3 cups of vegetable oil in a wok or deep pot over medium heat. The oil should be hot enough that the batter sizzles gently when added, but not aggressively.
- Using two tablespoons, scoop portions of the batter and carefully drop them into the hot oil. The fritters should begin sizzling immediately.
- Allow the saheena bites to fry for about 4 to 6 minutes, turning them occasionally so they cook evenly and develop crispy golden edges while cooking fully through the center.
- As they fry, the gentle sizzling will fill the kitchen with a wonderful aroma from the garlic, cumin, and herbs.
- Remove the saheena bites with a slotted spoon and place them on paper towels to absorb excess oil. If you like, you can lightly sprinkle them with salt while they are still hot.
- Continue frying in batches so the pot is not overcrowded.
- Serve the saheena bites warm with the green mango chutney for dipping. Excess can be refridgerated and reheated in an air fryer.
Video
Notes
Frequently Asked Questions
Can I use dasheen leaves instead of spinach?
Yes. Traditional saheena is made with dasheen (taro) leaves, which provide a slightly more robust flavor and texture. Spinach is used here because it is easier to find and still produces excellent results.What can I substitute for chadon beni?
If chadon beni is unavailable, cilantro works as a good substitute. While the flavor is slightly different, it still adds the herbal freshness the recipe needs.Can I make the mango chutney less spicy?
Absolutely. Simply reduce or omit the scotch bonnet pepper when blending the chutney. The tart mango and lime will still give you a vibrant dipping sauce.How do I reheat leftover saheena bites?
Saheena bites can be reheated in an air fryer for a few minutes until heated through. This helps restore much of the crisp texture.Can I make the batter ahead of time?
It is best used after the resting period once the yeast activates. If preparing ahead, mix the dry ingredients and add water shortly before frying. Tried this recipe?Let us know how it was!