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Saheena: photo of the dish
Illustrative photo: Grueslayer — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Saheena

A thin, crispy flatbread made from chickpea flour and spices, originating in the Indo-Trinidadian community. It is eaten filled or rolled up with vegetables and meats in sauce.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

360 kcal per serving

Protein
17 g
Carbohydrates
51.9 g
of which sugars
8.1 g
Fat
7.5 g
Fiber
7.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the chickpea flour, wheat flour, baking powder, salt, cumin and turmeric.
  2. Add the onion, chilli and oil, then rub in with your fingertips.
  3. Gradually pour in the lukewarm water while kneading until you have a soft, smooth dough that is barely sticky.
  4. Let the dough rest for 20 minutes under a tea towel.
  5. Divide it into 4 balls and roll each one out very thinly into a disc.
  6. Heat a non-stick pan over medium heat and cook each flatbread for 2 to 3 minutes per side, until golden and speckled.
  7. Top with tomato and coriander, then roll or fold the flatbread with the filling and the vegetables in sauce.

Variations and tips

Light version. Replace the cooking oil with a spritz of spray oil and serve with plain yoghurt.

Using what's available here. Chickpea flour can be found in most Middle Eastern or Indian grocery shops.

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Original Ecomely recipe.