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pholourie in bowl with cloth

Trini pholourie from scratch

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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

Ingredients

  • 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)

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.

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