As a young girl this was one of my favorite street foods to buy as a snack while at school. It was a joy to dip the light, deep fried split pea fritters in a hot mango sour(our name for chutney).
Happy, happy, joy, joy…today it transports me back to the many lunch breaks I spent standing on a long line in the hot sun, hoping to purchase some Pholourie. This is snack reflects our very alive and dominant Indian culture in Guyana.
Since living in the US, I’ve had a few bad Pholourie that I’ve bought from so-called Guyanese restaurants. My mom makes the best, so when I decided to blog about it, I turned to her for a recipe.
Needless to say I didn’t get a recipe, I received a lot of about this, around that. She gave me the basics and I had to use my god given sense and talents and make it work, and work it did. I was so surprised that on my very first try I’ve successfully make great tasting Pholourie, and this I share with you.
Pholourie
2 cloves garlic
2 scallion
1 hot red pepper
1 cup Flour
1/2 cup Yellow Split Peas Flour
1/2 tsp cumin
1 tsp turmeric
1 tsp salt
1 cup plus 2 tbsp water
1 package yeast or 1/4 oz
In either a mortar and pestle or food processor, grind scallion, pepper and garlic into a fine paste, set aside. Mix flours, cumin, turmeric and salt. In a separate bowl mix 1 cup plus 2 tbsp warm water with yeast, leave for 1o mins. Mix yeast, crushed garlic/scallion/pepper paste into dry ingredients.
Leave to rise for 40 mins. Heat enough canola oil in a pan to allow deep frying, about 3 inches of oil. When oil is hot, drop tablespoon amounts into hot oil, turn when edges are brown. Fry for about 2-3 mins, remove from oil and drain. Serve with hot mango or apple chutney.
Hot Apple Chutney
1 medium apple, finely grated
1 tbsp distilled vinegar
about 3 tbsp water
salt to taste
1 tbsp hot pepper sauce (not tabasco sauce)
Place all ingredient in a pot over a medium fire and cook until reduced, about 10 mins to 15 mins. Cool and serve.
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Damali
Looks pretty good. I love apple chutney.
borderline mommy
Looks pretty darn good!
pds
So strange, I was thinking about these just earlier today. I don’t think my family used yeast. I’ll need to ask how theirs were so fluffy.
I love, love, love your trips into my childhood. Thank you so much for writing about our food.
Alina
I love your blog!
I can’t wait to try this recipe, I’ve never heard of anyone using yeast before..thanks for sharing.
The Duo Dishes
You have a lot of recipes that are brand new eats to many of us. This is another one that looks amazing!
Flour Child
I wish I wasn’t so skittish about frying things… I would love to try these if I wasn’t such a baby.
Regina
I was told by a Nurse(TashakEY) in miami about your web site, it’s a great web site. I’m not from your country, but I will sure try some of these specials. She made these Pholourie and brought them to work and it was amazing, and she directed me to this site. Thank you guys for the new style of cooking, excellent Job!!!!!!
JehanP Post author
Regina I know Tashakey, she’s an old friend. I’m glad you enjoyed the Pholourie and thank you for visiting.
Sharon
my GOSHHH – you killing me with all this GOOD GT food – I am coming over gurl (not girl)
tiana
Hi where would i find yellow split peas flour? Do I have to go to an indian shop?
JehanP Post author
You can check the Indian grocery stores for yellow split pea flour.
NM
i tried the apple chutney sauce and it was great never had it before, cant wait to share it with my sisters. Thanks
Sam
What kind of red pepper do you use?
JehanP Post author
Hi Sam, any hot pepper such as wiri wiri pepper or scotch bonnet pepper will do.
kami
Tried this recipe. It tasted very delicious but it was a bit dense. Maybe it needed some baking powder?
JehanP Post author
Hi,Kami you can absolutely add baking powder if you like .