Small, round, golden fried fritters made from a split pea flour batter seasoned with turmeric, cumin, garlic, and pepper. Served as a popular street snack with tamarind or mango chutney for dipping.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper cone or small plate
Garnishes: pepper sauce
Accompaniments: tamarind chutney, mango chutney
Instructions
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1
Mix split pea flour, all-purpose flour, turmeric, cumin, baking powder, and salt.
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2
Add garlic, pepper, and enough water to make a thick, smooth batter.
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3
Heat oil to 350F in a deep pot.
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4
Drop tablespoons of batter into hot oil and fry until golden brown, turning as needed.
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5
Drain on paper towels and serve hot with tamarind chutney.
Did You Know?
Pholourie vendors are found at every fete, cricket match, and roadside gathering in Trinidad. The perfect pholourie is crispy outside and fluffy inside.
Chef's Notes
Equipment Tips
- deep pot or fryer
- mixing bowl
- slotted spoon
Garnishing
pepper sauce
Accompaniments
tamarind chutney, mango chutney
The Story Behind Pholourie
Pholourie traces its origins to Indian indentured laborers who adapted traditional fritter recipes using locally available split pea flour. The snack became universally beloved across all ethnic groups in Trinidad, transcending its origins to become a national street food.
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