Thursday, 11 August 2011

Trinidadian Pholourie

Pholourie is very popular in the Caribbean and the first time I tasted it I fell in love with it. It is crispy on the outside, soft on the inside and pretty much melts in the mouth. I had to learn the recipe immediately. This is one of the recipes I got from my MIL and is a original Trinidadian version. For Anjalie we serve this with ketchup or cucumber raita (see recipe in veggie fritters). We adults tend to enjoy this with tamarind chutney (recipe to follow soon), hot pepper sauce and bun dhaniya (similar to coriander/cilantro).

You will need:
1 cup ground split peas/Besan
1 teaspoon garlic paste
1 teaspoon turmeric
1 teaspoon baking powder
1 cup all-purpose/plain flour/maida
salt and black pepper to taste
1 1/3 cups water (use more or less to make thick batter)
oil for deep frying

In a large bowl mix all the dry ingredients (flour, baking powder, split peas powder and turmeric). Add the garlic paste and water. Mix thoroughly to form a lump-free thick batter (I use the egg whisk for this) and allow to sit for about 15-20 minutes. In a frying pan heat oil to med-high for deep fry. When the oil is hot (when you drip a drop of the batter it should rise to the top immediately), drop a tablespoon of batter into the oil for frying. Depending on the size of the frying pan you can make more than a few of these. Turn them frequently to ensure even cooking. Remove from the oil when they turn golden brown. Continue until all batter is done. Serve with ketchup/mango chutney or other favourite dip.

Sending to What is with my cuppa and Nupur's page"

1 comment:

  1. so best with coffee or tea!!! Thanks for linking it to my event!! Looking for more yummy recipes!!
    Ongoing Event - Know Your Dairy - Cheese
    Ongoing Event - Dish it out - Lentils & Garlic
    Ongoing Event - What is with my Cuppa


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