Categorized | Vegetarian
A Typical Trinbagonian Pholourie Recipe.
Posted on 01 September 2009
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!
27 Responses to “A Typical Trinbagonian Pholourie Recipe.”
Trackbacks/Pingbacks
-
[...] the ones that got me all pleasantly plump last year–roti, doubles, bake and shark, corn soup, pholourie–the more fried and carby and tongue-burning spicy, the better), try to drink more rum and [...]
-
[...] the ones that got me all pleasantly plump last year–roti, doubles, bake and shark, corn soup, pholourie–the more fried and carby and tongue-burning spicy, the better), try to drink more rum and [...]
Leave a Reply
- Tags
- Popular
- Latest
- Comments
- Subscribe
- Spreading The Culinary Culture Of The Caribbean - Taymer Mason.
- The Ultimate Dhalpuri Recipe.
- Stewed Oxtail With Butter Beans.
- Spreading The Culinary Culture Of The Caribbean – Ramin Ganeshram.
- How To Make Geera Chicken.
- The Ultimate Ackee And Saltfish Recipe.
- The Ultimate Jerk Pork Recipe.
- The Ultimate Oven Jerk Chicken.
- A Delectable Corn Soup Recipe.
- Classic Jerk Chicken Wings In the Oven.
-
Beef
beef recipe
Caribbean recipes.
caribbean soup
caribbean soup recipe
caribbean stew chicken
caribbean vegetarian recipe
choka
curry shrimp
eddoes
eddoes recipe
fish recipe
ground provisions
habanero hot sauce recipe
hotsauce
how to cook trini food
how to make caribbean soup
how to make roti
jamaican callaloo
jamaican food
jamaican oxtail recipe
jamaican recipes
jamaican soup
Jerk Chicken
jerk pork
oxtail recipe
pepper sauce
pholourie
recipe
recipes from trinidad
salmon recipe
shado beni
soup recipe
trini cooking
trinidad recipe
trinidad recipes
trinidad soup recipe
trini food
trini pumpkin recipe
trini recipe
trini recipes
trini soup
trini soup recipe
vegetarian curry recipe
vegetarian recipe
Stay up to date
- Subscribe to the RSS Feed
- Subscribe to the feed via email
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?
Yes, you can use whole dry split peas, but soak them overnight — don't boil them!! Then throw all the wet ingredients (garlic, pepper, peas,..) into the food processor and blend before mixing with the dry ingredients. My mom blends raw onion in too. And she adds curry powder and jeera (ground cumin, gotta be roasted first! but you can get it in the grocery store these days). Mmmmm phulourie. Thanks for the chutney recipe Chris. I haven't tried my hand at that yet.
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…
Hey Chris, I use that same recipe but I add a little yeast to it. Goes really well with tamarind sauce also.
yes, the yeast will give it a nice lighter texture for sure. good tip
Thanks for your great recipies, Chris. I am wondering if the pholouri could be baked, as I'm trying to stay away from fried foods. Thanks again. Joan from Grenada.
to be honest.. I've never tried it nor have I seen it done. I believe you may have to fry it to get the texture it's known for. Maybe a light oil?
Hey! Jus wanted say I love ur recipies! I brought pholourie mix can that be used as well?
Hi chris. Tx 4 this receipe. I like my phoulowri just this way. It has a nice flovor to it. I have tasted the one with the yeast and it’s not that great. It’s just fluffier. Also u can make karhi (an Indian dish) from it, which u can’t do with the yeasts one. Tx chris.
hi! I have been searching for a very long time for a pholourie recipe. But instead of mango chutney sauce do you have a recipe for tamarind sauce??
yes about the tamarind sauce can you get the tamarind it's self at the grocers?And how do you make it like chevy asked?
I have finally got into the kitchen and cooked …my pholourie delicious but reddish orange not gold brown….hmmmmyuh think its the fact I use too much red pepper? My chutney always delicious….just wondering about pholourie…saheena doesn’t get red that’s why I’m thinking that’s the issue.
Hello! Thank you so much for the recipe! At home, we use the pholourie mixes. Those are nice and convenient but it's great to have the opportunity to make the pholourie to your taste.
I was just wondering what kind of flavor the curry powder gives to the pholourie and how much should be added? Thank you!