Guyanese Pholourie
Pholourie is a type of fritter made with seasoned split pea flour. The batter is thick but runny enough to be dropped into hot oil, then shallow-fried until golden brown. Crispy on the outside and soft and fluffy on the inside! Delicious served with some mango sour or tamarind chutney.
A popular street food found in Trinidad & Tobago, 🇹🇹 Guyana 🇬🇾 and Suriname 🇸🇷.
My nephew loves these little balls of deliciousness. They are great as a snack or starter and perfect for picnics. He likes to shove them into his mouth on the go, perfect toddler food.
Some people chose to soak their split peas overnight then blend them and add to self-rising flour, however, I use a combination of gram flour and self-rising, it's a great time saver and the taste is just as good!
Ingredients
1 cup self-rising flour
1/4 cup gram flour
2 cloves of garlic
1 spring onion
1 Wiri Wiri pepper (or any hot pepper)
1/4 tsp jeera (cumin)
1/2 tsp haldi (turmeric)
1 tsp salt
2 tsp yeast
1 cup warm water
Method
1.Grind together your garlic, wiri wiri and spring onion to form a paste. I've used a pestle and mortar but you can use a blender, then set aside.
2.In a large bowl add your self-rising and gram flour, salt, cumin, and turmeric and mix well.
3.In a measuring jug mix the cup of warm water with yeast, leave for 10 minutes to activate.
4.Add your garlic, spring onion and pepper paste along with the activated yeast into the bowl with the flour and mix well to form a thick but runny mixture. (Check my reel for consistency) Cover with cling film and set aside to rise for about 30 minutes.
5.In a deep pan (I've used a wok) heat enough oil to deep fry your pholourie. When the oil is hot, drop the mixture into the oil using two teaspoons to form a ball like shape. You'll need to turn them over when the edges begin to turn brown. Fry for about 2-3 minutes on each side until golden brown. Remove from oil and drain on some kitchen towel.
6. Serve with mango sour or tamarind chutney.
