Pholourie, a vegetarian recipe

Name: Pholourie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Trinidad and Tobago
Ingredients: 250 g yellow split pea flour; 1 tsp dried active yeast; 1 tsp ground turmeric; 1 tsp ground cumin; 3 garlic cloves, crushed to a paste; 1 tsp salt; 300 ml warm water; Neutral oil, for deep frying; 80 g tamarind pulp; 2 tbsp brown sugar; A pinch of chilli powder

Method

Mix the split pea flour, yeast, turmeric, cumin, garlic and salt in a large bowl.
Whisk in the warm water a little at a time until you have a thick batter that drops slowly from the spoon.
Cover with a cloth and leave to rise for 1 hour somewhere warm; the batter should bubble and puff slightly.
Meanwhile, loosen the tamarind pulp in 150 ml hot water, strain it, then simmer with the sugar and chilli for 5 minutes until syrupy.
Heat the oil to 170°C. Scoop up spoonfuls of batter and slide them in; they should surface at once and swell into balls.
Fry in small batches for 3 to 4 minutes, turning, until evenly golden, then drain on kitchen paper.
Serve immediately, still steaming, with the tamarind chutney for dipping.

Sold on every street corner in Trinidad and Tobago, pholourie owe their lightness to the rising time: a rushed batter gives dense balls. Frying in small batches keeps the oil temperature from crashing. For the chutney, tamarind is simmered with brown sugar and a pinch of chilli, a sweet and hot pairing that also turns up in other cuisines, gathered in our article on chilli peppers.

The techniques this recipe uses

Drain and rinse
Canning liquid clouds a sauce and salts it blind: rinse until the water runs clear.

Frequently asked questions

Why did my pholourie come out dense?

The batter did not rise enough, or it was stirred after rising. It should be covered in bubbles after its hour in a warm spot, and you then scoop it gently, without working it again, so you do not knock out the gas that makes them puff.

What consistency should the batter be?

A thick batter that drops slowly from the spoon, neither runny nor stiff. Too loose and it scatters in the oil; too thick and the fritters stay compact in the middle. Add the warm water gradually to adjust.

Can I use a different flour?

Chickpea flour is the closest and gives a very decent result, with a slightly stronger flavour. Wheat flour will not do: it changes the texture completely and the dish loses its gluten-free character.

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Pholourie

Method

The techniques this recipe uses

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Nutrition per serving

Frequently asked questions

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