Go Back
pholourie in bowl with cloth

Trini pholourie from scratch

Print Recipe
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.
Course Snack
Cuisine Caribbean, Indian
Keyword pholourie
Prep Time 55 mins
Cook Time 20 mins
Total Time 1 hr 15 mins
Servings 50 pholourie
Author We Trini Food


  • 4 1/2 cups flour
  • 1/4 cup split peas powder
  • 1 packet yeast (11 g)
  • 10 chadon beni leaves
  • 5 garlic cloves
  • 2 tsp salt
  • 1 tsp turmeric
  • 1/2 tsp sugar
  • 1/2 tsp black pepper
  • 2 cups water (warm)
  • oil for frying (approx. 2 - 3 cups)



  • 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.


  • 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.