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Pholourie

Golden, airy split-pea fritters seasoned with garlic, cumin and pepper, served hot with tamarind sauce.

Street Food

  • 1 hr 45 min est.
  • Serves 6
  • Medium
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Pholourie in a takeaway box with a cup of dipping sauce

Pholourie are small, round fritters made from a batter of split-pea flour and wheat flour, flavoured with garlic, turmeric, cumin and hot pepper. They puff in the oil and come out crisp outside and soft and airy within.

They are sold by the bag at roadside stalls and made for parties and religious celebrations, always with a pot of sauce for dipping. Ground split pea flour (sometimes sold as dhal flour) is easiest; soaked and ground split peas are the older method.

The recipe

Pholourie

Prep
15 min
Cook
30 min
Resting batter
1 hr
Total
1 hr 45 min
Serves
6
Makes
About 30 pholourie

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

Method

  1. Whisk the split pea flour, flour, turmeric, cumin, baking powder, yeast and salt in a bowl.
  2. Stir in the garlic, pepper and chadon beni, then add the water gradually, beating, to make a thick batter that drops slowly from a spoon.
  3. Cover and leave in a warm place for 1 hour, until bubbly.
  4. Heat 2 inches (5 cm) of oil to 350°F (175°C).
  5. Drop the batter in by the heaped teaspoon, using a second spoon or a wet finger to push it off. Don't crowd the pan.
  6. Fry for 3 to 4 minutes, turning, until deep golden and cooked through. Break one open to check. Drain on paper towels and serve hot.

Serve it with

Substitutions

  • No split pea flour: soak 1 cup yellow split peas overnight, drain, and grind to a thick paste with a little water; use in place of the split pea flour.

Storing and reheating

  • Best eaten hot and fresh.
  • Re-crisp leftovers in a hot oven for 5 minutes.

Cook's notes

  • If they come out dense, the batter was too thick or the oil too cool.
  • If they brown before cooking through, lower the heat.

https://trinbagorecipes.com/recipes/pholourie/

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