Pholourie

Name: Pholourie
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Surinamese
Ingredients: 300g chickpea flour (besan); 1 tsp baking powder; 1 tsp cumin powder; 1 tsp turmeric; 2 cloves garlic, minced; 1 Madame Jeanette pepper, minced; 1 tsp salt; 200ml water; Vegetable oil for frying; For sauce: 100g tamarind paste; 50g sugar; 1 tsp cumin; Water to thin

Pholourie (foh-LOW-ree)

Spiced Chickpea Flour Fritters

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 242 kcal

Light, airy balls of seasoned chickpea flour batter deep-fried until golden, served with tangy tamarind and spicy pepper dipping sauces.

Nutrition & Info

Protein 8.0g

Carbs 30.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Equipment Needed

deep fryer or heavy pot mixing bowl slotted spoon

Presentation Guide

Vessel: paper cone or small bowl

Garnishes: tamarind sauce, pepper sauce

Accompaniments: mango chutney

Ingredients

300g chickpea flour (besan)
1 tsp baking powder
1 tsp cumin powder
1 tsp turmeric
2 cloves garlic, minced
1 Madame Jeanette pepper, minced
1 tsp salt
200ml water
Vegetable oil for frying
For sauce: 100g tamarind paste
50g sugar
1 tsp cumin
Water to thin

Instructions

1
Mix chickpea flour with baking powder, cumin, turmeric, garlic, pepper, and salt. Add water gradually to form a thick, dropping batter.
2
Let batter rest fifteen minutes to allow the baking powder to activate and create air bubbles.
3
Heat oil to 170C. Drop small spoonfuls of batter into hot oil. They will sink then float when ready to turn.
4
Fry until evenly golden brown all around, about four minutes total. Drain on paper towels. Make tamarind sauce by cooking all sauce ingredients together and straining.

💡

Did You Know?

Pholourie is one of the few Surinamese snacks that has successfully crossed over to become popular in the Netherlands, sold at Surinamese takeaway shops.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
mixing bowl
slotted spoon

Garnishing

tamarind sauce, pepper sauce

Accompaniments

mango chutney

The Story Behind Pholourie

Pholourie descended from Indian pakora and bhaji traditions, brought to Suriname by Hindustani indentured laborers. In Suriname, the recipe was simplified and adapted, using primarily chickpea flour to create a lighter, more uniform fritter. It became a quintessential street snack sold at markets and festivals, beloved for its crispy exterior, fluffy interior, and the essential pairing with tangy-sweet tamarind sauce.

🕐 Traditionally enjoyed snack or appetizer 📜 Origins: Hindustani-Surinamese tradition

Comments (0)

No comments yet. Be the first to share your thoughts!