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.
2 cloves garlic
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.