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| Pholourie |
Pholourie is a popular savory Indian dish that is made in Trinidad and Tobago. It’s a semi water flour batter that is fried in small portions. They are a great idea to serve as an appetizer, at parties or just some good old comfort food and can be served with a sweet tamarind sauce or spicy mango chutney
Ingredients
2 cups of split peas flour
1/2 cup all purpose flour
2 garlic cloves, 1/4 of a onion and some shado beni aka culantro
1 tablespoon baking powder
1/2 teaspoon saffron powder
2 cups oil
1/2 teaspoon salt
Water
Method
Put all the dry ingredients into a mixing bowl and mix together well. Blend the onion, garlic and shado beni. Add the mixture to the dry ingredients. Add water and mix until you get a runny consistency.
Put a pot on the stove and allow to hot. Put about 2 cups of oil and allow the oil to hot. Add a tablespoon of the mixture to the hot oil. Continue to do this until there is no more space in the pot.
When they are golden brown, remove from the pot and place on a plate lined with paper towel.
Traditionally there is a technique how to scoop the pholourie mixture, with your hands, into the hot oil. I have never been able to master that technique. Watch this video to see how it is done in my son-in-law’s video below.
Pholourie are traditionally spiced dough balls served with a spicy chutney. Popular in the Caribbean, it is a snack made adapted with local ingredients by the Indian indentured labourers.
The name pholourie probably originates from “fuluri” a dish from Bengali cuisine which bears some resemblance to traditional pakoras.
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