Pholourie

Nutrition · per serving

Steps

1. 1

   Set a small deep saucepan or wok over medium heat and add the oil. Heat it to about 175-180°C while you make the batter; the oil should be hot enough that a tiny drop of batter rises quickly without browning too fast.

   500 ml neutral oil
2. 2

   In a mixing bowl, whisk together the split pea flour, plain flour, turmeric, instant yeast, salt, and sugar so the raising and seasoning are evenly distributed.

   80 g yellow split pea flour40 g plain flour1 tsp ground turmeric1 tsp instant yeast1/2 tsp fine salt1 tsp sugar
3. 3

   Stir in the garlic, chili, and warm water to make a thick, scoopable batter. Beat it briskly for 1 minute to aerate it slightly; it should hold its shape loosely on a spoon but still drop off. If needed, add 1-2 teaspoons more water.

   2 cloves, finely grated garlic1 small, finely chopped fresh chili110 ml warm water
4. 4

   Once the oil is hot, use 2 teaspoons or a small spoon to drop small balls of batter into the oil, working in batches so the pan is not crowded. Fry for 3-4 minutes per batch, turning occasionally, until puffed, evenly golden, and cooked through. If they brown too quickly, lower the heat slightly.

   500 ml neutral oil
5. 5

   Lift the pholourie out with a slotted spoon and drain briefly on a rack or paper. Serve hot with chutney or pepper sauce for dipping.

   to serve chutney or pepper sauce

Origin & History

Pholourie is a beloved street snack in Trinidad and Tobago, with roots in the Indo-Caribbean community. It evolved from Indian fried lentil-based snacks brought by indentured laborers, then took on its own identity in the Caribbean with turmeric, pepper, and chutney accompaniments.