📝 About This Recipe
Transport your senses to the vibrant street food stalls of Trinidad and Tobago with these airy, golden-hued split pea doughballs. Infused with aromatic geera (cumin), turmeric, and garlic, Pholourie represents the beautiful fusion of Indian heritage and Caribbean soul. These addictive bites are crispy on the outside, fluffy on the inside, and traditionally served with a tangy, spicy mango or tamarind chutney for the ultimate flavor contrast.
🥗 Ingredients
The Batter Base
- 1 cup Split pea powder (or yellow split peas ground fine) (available at Caribbean or Indian grocers)
- 2 cups All-purpose flour (sifted)
- 2 teaspoons Baking powder
- 1 teaspoon Instant yeast (helps create the signature airy texture)
Aromatics & Spices
- 1 teaspoon Turmeric powder (for that iconic yellow color)
- 1.5 teaspoons Ground cumin (Geera) (toasted for deeper flavor)
- 4 cloves Garlic (minced into a fine paste)
- 1 tablespoon Green seasoning (or minced culantro/shado beni) (essential Caribbean herb base)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Sugar (to balance the earthy notes)
- 1.5 to 2 cups Warm water (added gradually to reach a thick pancake batter consistency)
For Frying
- 3-4 cups Vegetable or Canola oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, split pea powder, baking powder, yeast, turmeric, ground cumin, salt, and sugar until well combined.
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2
Add the minced garlic and green seasoning (or shado beni) to the dry mix, ensuring the aromatics are evenly distributed.
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3
Slowly pour in the warm water, whisking constantly to prevent lumps. Start with 1.5 cups and add more as needed until the batter is thick enough to coat a spoon but loose enough to drop easily.
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4
Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free area. Let the batter rest for at least 60 to 90 minutes; it should double in size and show small bubbles on the surface.
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5
Once the batter has rested, give it one gentle stir. Heat the vegetable oil in a deep pot or wok over medium heat until it reaches approximately 350°F (175°C).
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6
Test the oil by dropping a tiny bit of batter in; if it sizzles and rises to the surface immediately, the oil is ready.
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7
Using your hands (the traditional way) or a small cookie scoop, drop about 1 tablespoon of batter into the hot oil. To use your hand: squeeze the batter through your thumb and index finger to form a ball.
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8
Fry the pholourie in batches of 8-10 to avoid overcrowding the pot, which would lower the oil temperature and result in greasy doughballs.
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9
Use a slotted spoon to gently rotate the balls in the oil so they brown evenly on all sides. They should take about 3-4 minutes to become golden brown and cooked through.
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10
Remove the pholourie with a slotted spoon and drain them on a wire rack or a plate lined with paper towels.
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11
Repeat the process with the remaining batter, ensuring the oil returns to the correct temperature between batches.
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12
Serve immediately while hot and crispy with your choice of Caribbean chutney.
💡 Chef's Tips
The resting time is non-negotiable; it allows the yeast to activate and the split pea powder to hydrate, ensuring a light, spongy interior. If you don't have split pea powder, soak yellow split peas overnight, then blend them with a little water until very smooth before adding to the flour. To get perfectly round balls, dip your fingers or scoop in a little water between drops to prevent the batter from sticking. Avoid high heat; if the oil is too hot, the outside will burn before the inside is fully cooked. Keep it at a steady medium heat. For an extra kick, add a finely minced Scotch Bonnet pepper directly into the batter.
🍽️ Serving Suggestions
Pair with a spicy Mango Chutney or a sweet-and-sour Tamarind Sauce for the quintessential experience. Serve as a popular party appetizer alongside other Caribbean favorites like doubles or saheena. Enjoy with a cold glass of Mauby or Sorrel drink to balance the savory spices. For a modern twist, serve them in a paper cone for a 'street food' feel at your next gathering. Leftovers can be reheated in an air fryer for 2-3 minutes to regain their signature crunch.