- ½ lb split peas powder
- ½ lb channa powder
- (raw channa/chickpeas soaked overnight and ground in food processor)
- 2 tbsp chopped curry leaves
- 5 cloves garlic, grated
- ½ piece small scotch bonnet pepper
- 1 tsp turmeric powder
- 2 cups all purpose flour
- ½ pack instant yeast
- 8 whole dasheen leaves (calalloo bush)
- Pinch of salt
- Oil for frying
Mix all the ingredients together except the dasheen leaves. Add enough water to form a soft almost batter-like dough.
Spread a little batter evenly on the whole dasheen leaf, enough to cover the leaf. Tightly roll up leaf jelly roll style. Slice into 1-inch pieces. Repeat with remaining batter and leaves.
Heat oil in a frying pan over medium heat.
Fry the slices in hot oil until cooked and golden brown.
Remove from pan and drain on paper towels. Serve with mango chutney.