Saheena and Kachori are closely related Indo-Caribbean snacks that originally came from deep-fried Indian street foods. Both of these vegan foods can be made with the same spicy chickpea batter used in other snacks like baiganee or pholourie but there are key differences.

Saheena uses the leafy part of the tropical tuber taro, known locally as bhaji or dasheen. Karochi on the other hand includes some coarsely ground chickpeas in the batter.

Eat Ah Food attempts a delicious looking hybrid but cannot decide on a better name between Sahorie or Kaheena.