Easy Pholourie :Deep fried spicy split pea dough. Slightly crispy on the outside, yet some what light and fluffy on the inside. This incredible flavorful street snack is enjoyed throughout the Caribbean Islands, especially in Trinidad and Guyana.
This could seriously be a problem, after biting in to it you will understand why it is a problem.
A while back I attended a Trinidad event and I got to taste these delectable balls and they spoke to me. YES, they sure did. I didn’t know much about them so I did a little research to find out more. And let me tell you…these deep fried spicy dough balls are Amazeballs. Like, literally.
Okay, I must admit, deep fried is my love language. Just a glance in my collection here and you would agree. I truly believe it is tied to my identity. But more important, I feel most people just have that warm feeling and memories when it comes to it.
These delicious balls are not your ordinary puffs. These are highly spiced and flavor packed; made with flour, split pea flour- flavored with onions, garlic, cumin, pepper, curry and cilantro. Soft on the inside and slightly crisp on the outside – especially when they just come off the fryer. Seriously what’s not to love?
You need to eat at least 3-4 right out the fryer. My orders!
As with most street food there are many variations to the recipe. Some more seasonings and different ratio of flour to split peas. Adjust to preference. You can also make it without split peas. If you are not too fond of split pea flour.
I took the liberty of adding about 2 teaspoons of sugar in the batter. Not traditional.
So purist, hold your horses, it’s not overwhelming and really adds rather than detracts from the overall snack. And of course, feel free to completely scroll pass the sugar and pretend like you didn’t even see it. I don’t judge.
Making these phoulorie- pronounced poo-loo-ree , can be really quick if you go the baking powder route. But if you want to go the yeast route then you are going to have to wait a little longer. No fear here its just chilling time and no kneading.
Enough time for you to do some chores or make this pineapple and mango chutney right here to go with it. They pair beautifully together.
- 2 cups all-purpose flour
- ½ Cup Split pea powder
- 2 teaspoons yeast
- 3-4 garlic cloves
- 2 -3 Tablespoons onion chopped
- 2 green onion white part chopped
- 1 Tablespoon cilantro
- ½ - scotch bonnet pepper minced or hot sauce adjust to taste
- ½ - teaspoon cumin spice
- ½- teaspoon turmeric
- ½ teaspoon curry powder
- 1 teaspoon or more salt adjust to taste
- 2 Teaspoons sugar optional
- 1 1/3 cup warm water or more adjust to form a thick batter
- In a mini food processor blend together cilantro, parsley, garlic, onions and scotch bonnet pepper until puree. If you do not have a processor finely chop the ingredients and smash using a motor and pestle or rolling pin. If you have green seasoning use about 2 Tablespoons instead.
- In a large bowl combine all ingredients except the water ; flour split pea and all-purpose, yeast, salt sugar cumin, turmeric, curry, onion mix and yeast. Thoroughly mix.
- Then add warm water a little at a time until you get to desired consistency – like thick pancake batter. I usually use about 1 1/3 cup . Thoroughly mix preferable with your hands.
- Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours
- In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is about 375 degrees.
- The dough is going to be slightly sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan. Do so in batches
- Fry for a few minutes (about 7 minutes or more until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is slightly golden brown.
- Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.