½ cup yellow split peas
2 cups all purpose flour
¾ teaspoon instant yeast
1 teaspoon Baking Powder
¼ teaspoon ground turmeric
1 teaspoon white sugar
¾ teaspoon Salt
½ teaspoon ground roasted geeracumin
4 chadonbeni leavesfinely minced or 2 teaspoons green seasoning
6 clove garlicfinely minced
1 1/2 cups Waterroom temperature
3-4 cups canola oilfor frying
Pholourie is a very popular street food in Trinidad and Tobago. These fried blobs are made from a batter of chickpea flour seasoned with garlic, onion, tumeric, peppers, and then deep-fried. Commonly, they are eaten with tamarind or mango chutney.
How to Make Pholourie:
- Grind the yellow split peas in a very powerful blender . If you do not have a blender or grinder, soak the dry yellow split peas with about 2 cups of room temperature water. Leave this overnight, the peas should double in size.
- The next morning, drain and rinse the peas. In a blender, put the peas, garlic and chadobeni, and enough water to cover the peas and blend on high till smooth. Then add the rest of the ingredients and follow the same directions as above, with the exception of the water as you’ve already added enough.
- Transfer the ground peas to a mixing bowl, add the flour and combine.
- Add all the other dry ingredients and mix together.
- Add water, and mix!
- The texture of the batter should be like a thick smoothie or pancake mix.
- Cover the batter with a damp kitchen towel or saran wrap and let it sit for 1-2 hours.
How to Fry it:
- Heat your oil in a deep fry pan or use an electric fryer and bring it to 375°F.
- Dropping the batter into the oil is kind of tricky. Hold the balls between your thumb and index finger and allow them to fall.
- I didn’t want my hands in all that pholourie batter, so I ended up using a small spoon and dropped in about 6 at a time, depending on the size of your pan.
- Carefully monitor the heat to avoid the outside of the pholourie burning before the middle is well cooked.
- Drain on paper towel.
- Enjoy with some nice chutney or spicy sauce.