Pholourie
HB-4167 · Hand-built original · Trinidadian
Pholourie is a Trinidadian street food centred on split peas flour, prepared in a straightforward home style. Serve it as directed in the method.
TrinidadianAppetizer10 min20-2530 kcalVegetarianVeganDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: split peas flour
Pairs well with: tamarind chutney, mango chutney
Servings:20quantities adjust to match
Ingredients
- 1 teaspoon active dry yeast or instant yeast
- 3/4 teaspoon sugar
- 2/3 - 3/4 cup warm water
- 1 cup all-purpose flour
- 1/4 cup split peas flour
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon curry powder
- Salt (adjust to taste)
- 2 cloves garlic, chopped (about 2 tsp)
- 1 tablespoon chopped onion
- 1 scallion, chopped
- 1 tablespoon cilantro
- 1/4 Scotch bonnet or habanero pepper, chopped
- 1/2 teaspoon geera (cumin)
- Oil for deep frying
Method
- Take 1/2 cup warm water in a bowl, add sugar and yeast and let the yeast activate until frothy, 3-4 minutes. Skip this step if using instant yeast.
- Mix together the all-purpose flour, split peas flour, turmeric, curry powder and salt.
- Process the garlic, scallion, cilantro, Scotch bonnet and cumin to a coarse paste.
- Make a well in the flour, pour in the yeast mixture and additional warm water, and mix to a thick batter. Cover and keep in a warm place for 1-2 hours until the batter doubles in volume.
- Heat oil in a pan for deep frying, about 375 F. Using two spoons, drop 1/2 spoonfuls of batter into the oil, without overcrowding, and fry, turning, until light brown on all sides.
- Serve with tamarind chutney or any chutney of choice.
Prep: 10 minutes
Nutrition (per serving, where published)
30 kcalCalories
1.1 gProtein
6.1 gCarbs
0.2 gFat
0 gSaturates
0.7 gFibre
0.1 gSugars
1 mgSodium
0 mgCholesterol
31 mgPotassium
4 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data