Best Pholourie Recipes

PHOLOURIE

Pholourie image

Pholourie is basically a batter, fried in oil by the spoonfuls and served with a sauce or chutney of some kind. Usually the popular sauces are tambran (tamarind) sauce, mango chutney or any other chutney for that fact.

Provided by Felix (Simply Trini Cooking)

Time 1h50m

Number Of Ingredients 10

Ingredients

1 lb. flour
10 leaves culantro
5 small cloves garlic
1 small hot pepper
1/2 tsp. saffron
1 tsp. yeast
1 tsp. salt
1 cup water
1/2 tsp. baking powder
Oil for frying

Steps:

Mix the flour, yeast and baking powder. Add the saffron and salt. Mix well.
In a separate bowl mix minced culantro leaves, minced hot peppers, garlic and water. Add about three tablespoons of it to the flour a little at a time while mixing.
Mix to a smooth thick paste and leave to raise for about an hour. The spoon should be dipped into a cup of water before it is dipped in the batter.
Heat oil in a heavy skillet and drop batter of tablespoonful into the hot oil. Cook until slightly brown. Drain and place on paper towels.

PHOLOURIE

Pholourie image

Pholourie is a staple appetizer or snack food in Trinidad & Tobago where it's enjoyed at all hours of the day. Pholourie goes well with just about everything.

Number Of Ingredients 9

Ingredients

2 cups soaked and ground split peas
1 clove garlic
1-1/2 tsp salt/black pepper
2 tsp curry powder
1 tsp saffron powder
2 tsp baking powder
1/2 cup flour
water
pepper to taste

Steps:

First, mix all the dry ingredients together in a bowl.
Next, start adding water... gradually. It's important not to add too much water as the idea is to create a thick batter. If your mixture looks like soup, you've gone too far.
Now it's time to cook. Heat your oil in a large pot. Here's a trick my Mom taught me to know when the oil is hot enough for frying - just put a small piece of the batter in the oil once you think it's ready. If the batter turns brown in a few seconds, you're good to go.
Drop teaspoon-sized pieces of batter into the hot oil and cook 'em until they're slightly brown. They'll cook pretty fast, so be ready to scoop 'em out and place them in a bowl lined with paper towels to soak up the excess oil.
After a minute or two of cooling off, your pholourie will be ready to eat!

Nutrition Facts : Calories 73 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 565 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat