• 1 lb ground Dhal ( yellow splitpeas flour)
  • 1 lb flour
  • saffron powder
  • 1 teasp yeast, dissolved in 1/2 cup of water with 1 teasp. of sugar
  • salt to taste
  • 2 teasps. ground Geera (or parch seeds in a hot frying pan without oil, then crush with a rolling pin)
  • 1 medium onion, minced
  • about 8 cloves of garlic, minced
  • 1 medium-sized bundle of dasheen bush, cleaned ( or spinach, or pat choy )
  • water for mixing
  • oil for frying

    Wash and clean bush ( dasheen, spinach or pat choy), remove hard parts, peel stalks, cut up very fine. Mix flour, Dhal, salt and saffron powder ( to taste ), onion and Geera, garlic and dissolved yeast mixture. Add bush and mix thoroughly. Add water and mix to a soft-sticky consistency, live to rise for no more than one hour. Wet your fingers and take about 1 tablespoon of the mixture at a time, flatten and deep-fry in hot oil until golden-brown. Take out with slotted spoon and drain on kitchen towel paper. Serve with Mango Chutney Dip

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