It’s funny how things always seem to get in the way to prevent you from doing things you plan. A few days back when I posted the recipe for mango chutney, I had planned on making a batch of pholourie to accompany the chutney. Afterall they’re like peas in a pod… they go together. Looking back I can’t recall what my excuse is/was for not doing as I planned, but all is not lost as I have the pholouire recipe ready for you below.
A quick call to my mom and I had a recipe waiting to be explored. However she mentioned that there are several versions of this recipe and it’s all about personal taste. Personally she uses yeast in her’s and very little ground split peas, but I didn’t. I was also told that some people usually put a dash of curry powder in the dough. Again I didn’t, but my final product could easily rival any that you’ve ever tasted before. Trust meh!
You’ll need…
1 cup ground split peas
1 teaspoon crushed garlic (about 2 cloves)
1 teaspoon turmeric
1 teaspoon baking powder
1 cup all-purpose flour
1 teaspoon salt
1/4 hot pepper (crushed) – optional but it does add a nice kick to things.
1 1/3 cups water
oil for deep frying
This is so simply you’ll be left asking yourself why did it ever take me so long to make this.
I started off by placing the 2 cloves of garlic, salt and the piece of hot pepper (I used habanero) into my mortar and using the pestle I created a smooth paste. You’ll notice I placed the salt in this, rather than directly into the batter. the roughness of the salt works great to help crush the pepper and garlic into the required paste.
Let’s now prepare the batter. In a large bowl place the dry ingredients (flour, baking powder, split peas powder and turmeric) and whisk together. I like doing this so I can incorporate everything before we add the water. After whisking, I then add the crushed garlic/salt/pepper mixture and water. Mix thoroughly to form a lump-free batter and allow to sit for about 30 minutes (feel free to use immediately if you’re in a rush).
In a fairly deep frying pan put enough oil to deep fry (about 4 cups or more) and heat on med to high. TIP! While the oil heats get a basket or bowl and line with a couple paper towels to place the cooked pholourie to absorb the excess oil from frying. Also get a long handle tongs to help avoid getting burned from any splatter.
When the oil is hot, using 2 table spoons scoop a tablespoon of batter and place into the hot oil. Use the second spoon to scrape the batter off the original spoon. Don’t worry if the first batch turns out a bit deformed in shape, you’ll quickly get the hang of it. You’ll notice that it will easily double in size as it cooks. Using a fork, flip them over so each side gets to cook evenly. You’re looking for a golden brown colour and the pholourie will start floating as an indication that the center is fully cooked. Remove from the oil and place on the paper towels.
Don’t forget to get the mango chutney recipe I posted a few days back to compliment this tasty snack and do let me know if you encountered any snags or have any questions by leaving me a comment in the area provided below. BTW, if you’d like to make this a bit lighter (less dense) and would like to explore the recipe with yeast, let me know and I’ll share that recipe with you.
One final comment… this batter makes about 20-25 pholouire depending how big you make them. Happy cooking!
Do you grind your own split peas into powder, or buy them that way? This sounds like a good match to your chutney.
Diana´s last blog ..Lemongrass-Basil Yellow Squash and Potatoes
Hello Diana, I get the split peas in powder form at the grocers (much more convenient). Thanks for stopping by and leaving your comments.
Happy Cooking!
Chris´s last blog ..How to write a letter asking for Corporate Sponsorship.
I have never had pholourie before, but I gotta say, anything with mango chutney has got to be AWESOME!
I’ve never had pholouries either, they look fabulous, can’t wait to try! Thanks so much for sharing the recipe!
Natasha – 5 Star Foodie´s last blog ..Hatch Chile and White Cheddar Mini Corn Muffins
I’ve never had pholourie , but looks and sounds fantastic.
Erica´s last blog ..Vegetarian Chili
I wil like to know if u can boil the split peas if the crush one is not available?
Thanks for the continued comments all.
re: Royline, to be honest I don’t know. Maybe someone here can comment? BTW, there’s a different version without the use of the ground split peas, where you add turmeric and some yeast to give it the yellow colour and to make it a bit lighter. If you wish I can get that recipe for you.
If you check any Caribbean or Asian grocery, you should be able to find the ground split peas.
Chris De La Rosa´s last blog ..More about the Chocloate Habanero or Chocolate Congo Pepper.
Hi Chris,
I just want to say thank you for posting up your dishes with pictures,
because that helps out a lot when your cooking…..YOUR THE BEST….
Re: Casandra, thanks for taking the time to leave your comments. It’s appreciated and encourages me to keep working at this. Do remember to share the site with your friends and family.
happy cooking
Chris
Chris De La Rosa´s last blog ..How to make green Mango Chutney.
Hey thre Chris! I am really excited to try this recipe but i was wondering if you could get the one with the yeast?
Thanks alot!
Chris, before you begin to scoop the batter, dip the tablespoon in a container of water and shake off the excess water, then scoop the batter into the oil. The batter ought to slide off the tablespoon very easily.
Raj, thanks for the tip. I’m sure many others will find it helpful as well. I guess it’s similar to wetting a knife before slicing into a cake.
happy cooking
chris…
Hi Chris,
This is Sarafina from the beautiful island of St. Maarten.
On Curacao (where I was born) they make almost the same thing
but not with split peas, they do it with black-eye peas.
You soak the black eye pease and then rub off the skin (it happens rather easy) – blend the peas and add the rest ingredients.
We call it: “Calla” (pronounced KA LA).
Thanks much for this recipe. I will definitely give it a try.
Sarafina thanks for taking the time to comment and tell us about the variation that’s made in Curacao. Next time we’re in Curacao I’ll have to try and find this for sure. Speaking about Curacao… I’ve never seen so many iguanas in all my life just roaming around as if they own the place. In Trinidad and Tobago we’d curry or stew that down with some coconut milk and enjoy it with a big plate of ground provisions. Hopefully we can make a trip back to St. Maarten soon as I love walking down front street with Carib in hand.
happy cooking
chris…