Pholourie — Print Recipe — The Culinary Codex

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

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.