Trinidad pholourie
Looking for savory, Indian inspired fried dough balls that melt in your mouth, then you have to try pholourie. It is a popular street snack in T&T made with flour, split peas powder, turmeric and Caribbean seasonings.
Servings: 50 pholourie
Ingredients
- 4½ cups flour
- ¼ cup split peas powder
- 1 packet yeast (11 g)
- 10 chadon beni leaves
- 5 garlic cloves
- 2 tsp salt
- 1 tsp turmeric
- ½ tsp sugar
- ½ tsp black pepper
- 2 cups water (warm)
- oil for frying (approx. 2 - 3 cups)
Equipment
- Blender
Instructions
Kneading
- Blend garlic, chadon beni leaves and a little water until smooth.
- Add all dry ingredients to a large bowl. Mix thoroughly.
- Add water a little at a time and knead to form a slurry.
- Whisk until the batter becomes light, smooth and lump free (flour lumps will burst in the hot oil and may cause burns).
- Cover.
- Rest for 45 minutes.
Frying
- Place a large pot on medium heat.
- Add the oil and leave to heat up.
- Dip your hands in a bowl of water.
- Scoop up a handful of batter.
- Close your fingers to form a fist.
- Turn your fist thumb side down over the hot oil.
- Squeeze your fingers to push a dollop of batter through the space between your thumb and index finger (this gives the pholourie its rounded shape).
- Slide the thumb towards your index finger for the batter to drop into the hot oil.
- Repeat scooping, squeezing and sliding until the pot is filled with pholourie.
- Turn the pholourie after a minute and keep turning occassionally.
- Remove after 5 to 6 minutes.
- Place in an airtight container to trap the heat.
- Serve hot with a sauce or chutney.
