Pholourie

Ingredients

  •  2 cups split peas flour
  • (also called "chana flour")
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon turmeric powder
  • (for color and flavor)
  • 1 tablespoon curry powder (optional, for extra flavor)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garlic powder (or 2 cloves garlic, minced)
  • 1/2 teaspoon ground ginger (optional)
  • 1 teaspoon salt (or to taste)
  • 1 cup water (you may need a little more or less depending on consistency)
  • 1 small hot pepper, minced (optional, if you want it spicy )
  • 1 tablespoon finely chopped chadonbeni (culantro) or cilantro (optional)
  • Vegetable oil for frying

Instructions

  1    Prepare the Batter:

  •  In a large mixing bowl, combine the split peas flour, baking powder, yeast turmeric powder, curry powder, cumin, garlic powder, and salt.

2    Add Flavor:

  • Add chopped chadonbeni (culantro), pimento, garlic, and hot pepper.
  • After you add in those seasonings gradually add the water while stirring to form a smooth, thick dough. You want it to be thick enough to hold its shape but not too stiff. It should drop easily off a spoon but not runny. If it’s too thick, add a little more water, one tablespoon at a time. Set that aside

3    Heat the Oil:

  • In a deep frying pot or pan, heat the vegetable oil over medium-high heat. The oil should be deep enough to allow the pholourie to float as it fries (about 2-3 inches deep).

4    Fry the Pholourie:

  • Using a spoon or your hands, drop small spoonfuls of the batter into the hot oil. Fry in batches, making sure not to overcrowd the pan.
  •  Fry for about 2-3 minutes per side, or until golden brown and crispy on the outside, and soft and fluffy on the inside. They should puff up as they cook.

5    Drain and Serve:

  • Remove the pholourie from the oil using a slotted spoon and place them on paper towels to drain any excess oil.

  6    Enjoy!

  • Serve your pholourie hot with tamarind chutney, mango chutney, or pepper sauce. They’re best when fresh and crispy!


Tips:

  • Consistency: If the batter is too runny, add a little more flour. If it’s too thick, add a little more water, but be careful not to make it too watery.
  • Spices: Feel free to adjust the spices to your liking. Some people like it with a little more curry powder, or even some onion powder.
  • Heat Level: Adjust the number of hot peppers depending on how spicy you want it.