📝 About This Recipe
Pholourie is a quintessential Trinidadian street food, consisting of light, airy split pea fritters that are fried to a breathtaking golden hue. Rooted in the island's vibrant Indo-Trinidadian heritage, these savory morsels are seasoned with earthy cumin and aromatic turmeric, offering a soft, bready interior and a crisp outer shell. They are traditionally served hot in a brown paper bag, drenched in a spicy, sweet-and-sour chutney that makes them utterly addictive.
🥗 Ingredients
The Batter Base
- 2 cups All-purpose flour (sifted)
- 1 cup Split pea powder (Lappe) (available at Caribbean markets)
- 2 teaspoons Baking powder
- 1 teaspoon Instant yeast
- 1 teaspoon Turmeric powder (Saffron) (for that iconic yellow color)
- 1.5 teaspoons Roasted cumin powder (Geera)
Aromatics and Seasoning
- 4 pieces Garlic cloves (crushed into a smooth paste)
- 4 leaves Culantro (Shado Beni) or Cilantro (finely minced)
- 1.5 teaspoons Salt (adjust to taste)
- 1 teaspoon Sugar (to balance the flavors)
- 2 cups Warm water (approximately, for a thick pancake-like consistency)
- 3 cups Vegetable oil (for deep frying)
Quick Tamarind Chutney
- 1/2 cup Tamarind paste (seedless)
- 1/4 cup Brown sugar (adjust based on desired sweetness)
- 1/4 piece Habanero or Scotch Bonnet pepper (minced, use more for extra heat)
- 1/2 teaspoon Salt
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, split pea powder, baking powder, yeast, turmeric, roasted cumin, salt, and sugar until well combined.
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2
Add the crushed garlic and finely minced shado beni (or cilantro) to the dry mixture.
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3
Gradually pour in the warm water while whisking or stirring with a wooden spoon. Continue adding water until the batter reaches the consistency of a thick pancake batter—it should be thick enough to hold its shape briefly but thin enough to drop from a spoon.
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4
Cover the bowl with a warm, damp kitchen towel or plastic wrap. Let the batter rest in a warm, draft-free spot for 60 to 90 minutes. This allows the yeast to activate and the split pea powder to hydrate, resulting in light, fluffy pholourie.
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5
While the batter rests, prepare the chutney. In a small saucepan, combine tamarind paste, brown sugar, minced pepper, salt, and 1/2 cup of water. Simmer over medium heat for 5-7 minutes until thickened, then set aside to cool.
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6
Once the batter has rested and doubled in size (you will see small bubbles on the surface), give it one gentle stir.
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7
Heat the vegetable oil in a deep pot or wok over medium-high heat until it reaches approximately 350°F (175°C). Test the oil by dropping a tiny bit of batter; if it sizzles and rises to the surface immediately, it's ready.
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8
Using your hands (the traditional way) or two small spoons, scoop about a tablespoon of batter and drop it into the hot oil. To use your hand: grab a handful of batter and squeeze it through your thumb and index finger to form a ball.
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9
Fry the pholourie in batches of 8-10 to avoid overcrowding the pot, which would lower the oil temperature and make them greasy.
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10
Use a slotted spoon to constantly turn the balls in the oil so they brown evenly on all sides. They should take about 2-3 minutes to become golden brown and cooked through.
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11
Remove the fried balls with a slotted spoon and drain them on a plate lined with paper towels.
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12
Serve immediately while hot, with a generous side of tamarind chutney or mango chutney for dipping.
💡 Chef's Tips
If the batter is too thin, the pholourie will be flat; add a tablespoon of flour at a time to thicken it. Ensure your water is warm (about 110°F), not hot, otherwise you will kill the yeast. For the smoothest texture, ensure your garlic is pounded into a paste rather than just minced. If you don't have split pea powder, you can soak whole yellow split peas overnight, then blend them with a little water until smooth. Avoid high heat; if the oil is too hot, the outside will burn before the inside is fully cooked.
🍽️ Serving Suggestions
Pair with a cold glass of Sorrel or Mauby for an authentic Trinidadian experience. Serve alongside other 'cutters' (appetizers) like Saheena or Alloo Pies. Drizzle with extra 'Slight Pepper' (hot sauce) if you enjoy a spicy kick. Traditionalists often serve these in a brown paper cone to soak up any residual oil. Pairs beautifully with a refreshing Mango or Pineapple Chow on the side.