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.
Prep Time55 minutes mins
Cook Time20 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Snack
Cuisine: Caribbean, Indian
Keyword: pholourie
Servings: 50 pholourie
Author: Ros Singh
- 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)
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.