In Memory Of Karen Nicole Smith, 1972 - 2016

A Typical Trinbagonian Pholourie Recipe.

trini pholourie recipeIt’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.


trinidad pholourie

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).

trini fry pholourie

pholourie trini

pholourie mixture

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.

pholourie chutney

how to make pholourie

pholourie and chutney recipe

guyana pholourie

fried pholourie

pholourie recipe

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!

Print Friendly, PDF & Email


  1. Jade
    May 8, 2018 / 11:55 am

    This sounds great! Where can I get ground split peas? I’ve checked local grocery stores but couldn’t find it.

  2. French
    March 26, 2017 / 9:34 pm

    Thanks Chris. Now I know..

  3. Rebecca
    August 3, 2015 / 5:06 pm

    Do you have to cook the split pea before making the splite pea flour? Or do you grind it raw?

  4. Pat
    April 30, 2015 / 9:20 pm

    Greaaaaat appetizer

  5. Gloria
    March 24, 2015 / 2:55 pm

    the easy way to handle the batter is to have a container of ice cold water handy, first dip your spoon in the cold water, then scoop the batter up and turn spoon out into the oil. It faster and so smooth.

  6. Heather
    March 21, 2015 / 12:05 pm

    Hello Chris and everyone enjoying the recipes. Does anyone know where I can get some Trinidad salt butter.

    • admin
      March 21, 2015 / 7:29 pm

      What state/city are you based in?

  7. Paula Hogan
    April 22, 2014 / 5:17 pm

    Chris, Where do I purchase split pea powder?


    • Kaaytheresa
      March 26, 2016 / 11:50 pm

      I bought it from the west indian store I couldn’t even find it on the Asian market

  8. tesh
    March 31, 2014 / 12:52 pm

    looks great!!!!!! have to try this one with some tamarind dip

  9. February 5, 2014 / 6:32 pm

    I made the mango chutney, although I used a green mango it was sweet, but I enjoyed it anyway, will try the pholouri next, I do so enjoy your recipes Chris, and am looking forward to my cookbook. all the best Anne

  10. U. Bristow
    February 2, 2014 / 10:58 am

    The best pholourie I ever tasted was back in 1968/1970 when I was in Primary school. The little old lady selling near the school made her pholourie with crushed, boiled split peas and a little white flour (not with split peas powder). This added extra flavor and texture. It was great! I haven’t tasted anything as good since then. Give it a try.

  11. Webbs Lebrun
    January 12, 2014 / 2:06 am

    Hi Chris, I tried that recipe yours other day and man that was good. Keep it coming.

  12. Hylton Fernandes
    December 20, 2013 / 12:49 am

    I love Pholourie but never knew how it was made, now I will try and replicate your recipe. Thanks Chris! keep um coming lol.

  13. Amanda
    October 9, 2013 / 2:27 pm

    Delicious. I also grind shadow beni and pimentoes with this and it’s great. I love pepper, so spicier the better for me!

  14. September 18, 2013 / 11:08 am

    This is one of my longtime favourite snacks, im simply a flour junkie, anyting flour, that is me self. So i tried this recipe, needless to say i didnt have all the ingredients, but like the ole people does say, when you dont have mammy you have granny. All i used was flour, baking powder a lil salt, a lil saffran and guess what some cumin an boy you wont believe how good that ting come out. I find it was a lil greasy tho, maybebecause i used whole wheat flour instead of white…Chris what you think bout that?
    Happy cookin!!!

  15. Bev
    June 27, 2013 / 11:54 am

    Hi Chris, another great recipe. I made this for my staff today and it was the Bomb!!!

  16. mademoisellepinky
    May 18, 2013 / 8:55 am

    Verdict: the pholourie balls tasted nice. A must try for a great snack. You wouldn't be disappointed when you try this recipe.

  17. mademoisellepinky
    May 17, 2013 / 3:45 pm

    I just made this batter and it tastes nice. I didn't have tumeric so I used curry powder and I boiled the split peas and then grind them. When I fry them I will let the people know how they taste.

  18. Nickie
    April 10, 2013 / 3:16 pm

    OK, so has the yeast recipe been posted?

    April 9, 2013 / 6:16 pm

    Hi Chris thanks for all those lovely Trinbago recipes just looked at the pholourie recipie and some of your followers were asking about the split peas flour I live in England and in the Asian /Supermarket you can get a flour called Gramm flour which is made from split peas I've tried it before and it works but I will try your recipe hope this is helpful

  20. glorye
    February 22, 2013 / 5:03 pm

    Hi Chris, this recipe looks great will be trying it very soon. Continue sending out these simple but yet yummy recipes enjoying them.

  21. kathleen
    September 2, 2012 / 8:51 pm

    hey can i get the one with the yeast please

  22. Sheba
    August 14, 2012 / 12:01 pm

    Where can I get powder split peas in the US? Maryland for starters, I can not keep traveling to NYC yo get my ingredients lol Chris. I love this dish any time of deh day.

    • Wright
      October 6, 2012 / 12:41 pm

      Try an Asian store, or the Asian aisle at the grocery store.

  23. Kay
    July 23, 2012 / 1:20 pm

    Very good and simple recipe! I did it a couple months ago for a work event (even bought a food processor so I could ground up the split peas) and it went over real well! These little critters are addictive too, you just keep eating them one after the other! I'm trying to avoid deep-fried foods so I haven't made it since, but really easy. I'm looking forward to trying some pholourie from a Trini to see how mine match up:-) Thanks for the recipe!

  24. July 20, 2012 / 6:29 pm

    Thanks so much I love pholourie but never know how to make them my mom was from tt but she past before I could learn to cook the re food that I love so much. Your the best

  25. ken
    March 16, 2012 / 4:06 pm

    Chris i have been following you for a while and i enjoy trying out new things.Trinidad by birth so i miss many different dishes. I am longing for trinidad beef pow. i think you need to put this on video or put up a recipe.St james was pow city.
    Chris can you check out your contact on the webpage everytime i try to send a message it say fail thanks ken.

  26. Tasha
    January 8, 2012 / 11:54 pm

    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!

  27. Aviyah
    April 30, 2011 / 10:42 pm

    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. 🙂

  28. keron
    March 15, 2011 / 11:01 am

    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?

  29. Chevy
    January 1, 2011 / 4:18 pm

    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??

  30. Rae
    November 7, 2010 / 10:31 am

    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.

  31. November 4, 2010 / 11:28 pm

    Hey! Jus wanted say I love ur recipies! I brought pholourie mix can that be used as well?

  32. Joan Charles
    May 29, 2010 / 4:31 pm

    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.

    • June 17, 2010 / 2:48 am

      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?

  33. Philis
    May 13, 2010 / 9:17 pm

    Hey Chris, I use that same recipe but I add a little yeast to it. Goes really well with tamarind sauce also.

    • June 17, 2010 / 2:47 am

      yes, the yeast will give it a nice lighter texture for sure. good tip

  34. Sarafina
    February 8, 2010 / 5:05 am

    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.

    • admin
      February 9, 2010 / 10:52 pm

      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


  35. Raj
    January 31, 2010 / 6:34 am

    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.

    • admin
      January 31, 2010 / 3:17 pm

      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


  36. Natasha
    December 13, 2009 / 7:22 pm

    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!

  37. October 8, 2009 / 8:49 am

    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 De La Rosa´s last blog ..How to make green Mango Chutney. =-.

  38. Casandra
    September 29, 2009 / 7:49 am

    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….

  39. September 15, 2009 / 2:19 am

    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. =-.

    • lina
      June 29, 2013 / 12:00 pm

      helo i leave in France i wanted to know if pholourie is an infuence of the indians and what is split peas

  40. Royline
    September 14, 2009 / 11:02 am

    I wil like to know if u can boil the split peas if the crush one is not available?

    • Prabha
      September 21, 2010 / 9:44 am

      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.

  41. September 13, 2009 / 7:11 am

    I’ve never had pholourie , but looks and sounds fantastic.
    .-= Erica´s last blog ..Vegetarian Chili =-.

  42. September 2, 2009 / 7:11 pm

    I have never had pholourie before, but I gotta say, anything with mango chutney has got to be AWESOME!

Leave a Reply

Your email address will not be published. Required fields are marked *