Saina Fiji Style | Sahena Recipe | Patra

By -



Saina is such a special snack/dish for us Fijians. It is a dish that takes times, but its so treasured because the work behind it is so worth it! Saina is made with fresh taro leaves (taro leaves) stuffed with a lentil, gram flour, and spice mixture. It is first steamed until fully cooked then fried to give it a crunchy texture outside. Although it may not be the simplest dish, it is definitely on the top of the list of "most yummy snacks." My family (and I) enjoy this with some tamarind (imli) chutney and a cup of hot chai.

Today's recipe includes an alternative to taro leaves. Because taro leaves are hard to find in all seasons here in the U.S., I tried using Swiss Chard in its place and it came out perfect! The first time I made it, I didn't tell anyone that it wasn't made with taro leaves and nobody could tell the difference. It is now well-loved by my entire family. Swiss Chard is so much easier to grow and access throughout the year here and I am so happy to share this recipe with you!

Here is what you'll need:

  • 10-20 Swiss Chard or taro leaves 
  • 1 cup moong dal [soaked overnight or minimum of two hours]
  • 1 cup yellow split peas [soaked overnight or minimum of two hours]
  • 1 cup gram flour [besan] 
  • 10 garlic cloves
  • 1 inch of ginger
  • Chili peppers to taste
  • 1 tsp cumin powder 
  • 1 tsp Fiji masala/garam masala
  • 1/8 tsp turmeric [optional]
  • 1-2 tbsp tamarind pulp/concentrate
  • salt to taste


Method:
  • Soak moong dal and split peas overnight or for at least two hours in warm water.
  • Grind lentils along with garlic, ginger, and peppers in blender/grinder until you have a smooth paste.
  • In a bowl, mix dhal/lentil paste  ↑ with gram flour, cumin powder, turmeric powder, Fiji/garam masala, tamarind pulp, and salt. Set aside.
  • Thoroughly wash/clean swiss chard or taro leaves. Remove stalks. 
  • To assemble, place the largest of the 5 leaves and spread with small amounts of dhal/lentil. mixture all over that leaf. Repeat with the remaining leaves from largest to smallest leaves.
  • Then carefully roll to make your first large roll and tuck in the ends. Wrap the rolls with saran wrap if they don't seem tight enough. Wrapping with saran wrap helps the rolls stay tight. 
  • Repeat until you have enough desired rolls. I made 2 rolls with about 20 leaves and the dhal mixture. 
  • Add boiling water to a steamer or large pot and steam the rolls for 30-40 minutes on medium heat.
  • Cool completely, for about 2-3 hours and then cut 1 inch slices and shallow fry in hot oil till golden brown.
Video showing you how its made  ↓ ↓ ↓ 


Popular posts from this blog

Yellow Barfi Fiji Style | How to Make Fiji Style Yellow Barfi | Melt in your mouth barfi

By -
Image
If there is only one barfi recipe that you need for Diwali, then this is it! I've worked on getting this recipe just right for a while now and after much hard work and determination, I have come up with a barfi that is amazingly delicious! If you've ever had yellow barfi from a certain vendor in Fiji that is famous for its sweets, then you know how incredibly delicious and decadent it is. This recipe is close to, if not just like it! I am so proud of this recipe and I really hope you give it a try! I am sure you will not be disappointed!  Ingredients: Makes 12-15 pieces  2 cups full fat milk powder  3 tablespoons ghee  3 tablespoons heavy whipping cream/double cream drop of yellow food coloring  Sprinkles for decorating (optional)       For syrup 1 cup sugar  1/2 cup water  Method: In a mixing bowl, add milk powder, and the ghee in 2-3 increments. Mix well by rubbing in between your palms after each addition.  Add 1 drop of yel...
Read more

Bhajia Fiji Style | How to Make Bhajia | Spinach Pakora | Crispy Fritters

By -
Image
On a cold day, nothing beats a plate of hot bhajias with some cha (tea). Growing up, we had these as after school snacks from the ("gadi la") cart vendor, smothered in tamarind sauce. It was such a delightful treats, one that I clearly didn't start appreciating until moving away from Fiji. Even today, whenever I bite into these bhajias, I always remember those fond memories of my primary school days. Ahhh.. the "gadi la admi" (cart vendor guy) made childhood lovely! Ingredients: 1 cup gram flour/chickpea flour/besan 1 cup all-purpose flour  1 teaspoon baking powder  1/4 teaspoon turmeric  1/2 teaspoon carmon seeds (ajwain) 1/2 teaspoon cumin seeds (jeera) 1 cup finely sliced onions 2 cups chopped spinach (measured after its cut) 1/4 cup finely chopped cilantro  4-5 cloves of garlic, crushed  chili pepper to taste  1 teaspoon salt  water (enough to make a dropping batter consistency) neutral-flavored oil for frying (I used canola) Method: Heat oil in a ...
Read more

Fiji Style Milk Barfi | Doodh La Barfi | How to Make Fijian Style Milk Powder Barfi

By -
Image
Fiji Style Barfi | Milk Powder Barfi | How to Make Burfi   Barfi, Burfi or Doodh La Barfi, is a popular sweet in Fiji, especially during Diwali! With a few simple ingredients, this milk fudge is melt-in-your-mouth delicious! Although the ingredients and even the recipe itself is quite simple, the challenge usually lies in the syrup. Honestly, it took me a few tries (more like 10) to get this barfi down. In my video below, I’ve shared some tips on when to know that the syrup is ready. It may take you a few tries, but once you have this down, I promise you, you will be making it every Diwali, if not multiple times in the year!  This delicious sweet is a must have for wedding festivities as well. Although quite similar to the ones made in India, if you grew up eating Fiji style barfi, you’ll feel something “missing” when you get the barfis at the Indian stores.  I hope you give this recipe a try! If you do, please snap a pic and share it on my social media!...
Read more