Complexity: Medium


  • 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
  • Water
  • Oil for frying


  1. Mix all the ingredients together except the dasheen leaves. Add enough water to form a soft almost batter-like dough.

  2. 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.

  3. Heat oil in a frying pan over medium heat.

  4. Fry the slices in hot oil until cooked and golden brown.

  5. Remove from pan and drain on paper towels. Serve with mango chutney.

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