Authentic Trinidadian Pholourie: A Step-by-Step Recipe Guide

Ingredients

2 cups of split pea flour
1 cup of all-purpose flour
2 teaspoons of ground cumin
2 teaspoons of curry powder
1 teaspoon of turmeric
1 teaspoon of baking powder
2 cloves of garlic, minced
1 habanero pepper, minced (or to taste)
2 green onions, finely chopped
1 bunch of fresh cilantro, finely chopped
1 1/2 cups of water
Salt to taste
Vegetable oil for deep frying

Steps and instructions

In a large bowl, combine the split pea flour, all-purpose flour, cumin, curry powder, turmeric, and baking powder.
Add the minced garlic, habanero pepper, green onions, and cilantro to the flour mixture. Mix well to combine.
Slowly pour in the water, mixing as you go, until a thick, sticky batter is formed. Add salt to taste and stir well.
Cover the bowl with a clean kitchen towel and let the batter rest for about 30 minutes.
Heat the vegetable oil in a deep fryer or large, deep saucepan to 350°F (175°C).
Wet your hands with a little water to prevent the batter from sticking. Take a spoonful of the batter and shape it into a small ball. Drop the ball into the hot oil. Repeat with the remaining batter, but do not overcrowd the fryer or saucepan.
Fry the pholourie balls until they are golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove the pholourie from the oil and drain them on paper towels.
Repeat the process until all the batter has been used.
Serve the pholourie warm with your choice of dipping sauce.

Tools for making

Large bowl - Used for mixing the dry ingredients and forming the batter.
Deep fryer or large, deep saucepan - Used for frying the pholourie balls.
Slotted spoon - Used for removing the fried pholourie balls from the oil.
Paper towels - Used for draining the fried pholourie balls.
Clean kitchen towel - Used to cover the bowl and let the batter rest.
Spoon - Used for shaping the pholourie balls and dropping them into the hot oil.
Measuring cups - Used for accurately measuring the flour and water.
Measuring spoons - Used for measuring the spices and baking powder.
Knife - Used for mincing the garlic and habanero pepper.

Recipe variations

Use chickpea flour or rice flour instead of split pea flour for a different flavor and texture.
Add grated carrots or shredded zucchini to the batter for added freshness and texture.
Replace the all-purpose flour with gluten-free flour for a gluten-free version of pholourie.
Add diced bell peppers or corn kernels for a colorful and flavorful twist.
For a spicier version, add finely chopped scotch bonnet peppers or jalapenos to the batter.
Try different dipping sauces such as tamarind chutney, mango chutney, or mint yogurt sauce.
Add cooked and shredded chicken, shrimp, or tofu to the batter for a protein-packed option.
Experiment with different spices such as paprika, coriander, or garam masala to customize the flavor profile.
Make a sweet version by adding sugar, cinnamon, and nutmeg to the batter, and serve with a drizzle of honey or powdered sugar.
Instead of deep-frying, try baking the pholourie in the oven for a healthier alternative.

Recipe overview

Pholourie is a popular street food snack found primarily in Trinidad and Tobago. These deep-fried, spiced dough balls, made from split pea flour and various seasonings, are the perfect bite-sized treats. They have a crunchy exterior, while the inside remains soft and fluffy. Spiced with cumin, curry, turmeric, and habanero pepper, these little fritters are packed with flavor. In this recipe, we'll guide you through the simple process of making pholourie at home. With a few basic ingredients and a little patience, you'll be able to enjoy these delicious snacks fresh out of the fryer. Best served warm, pholourie makes a great appetizer or snack, perfect for sharing at gatherings or enjoying solo. Expect to get hands-on with the creation of the batter, shaping it, and frying it to perfection. After resting the batter, the cooking process is quick, resulting in a satisfying crunch with every bite. Serve them up with your favorite dipping sauce for an extra burst of flavor.

Common questions

Can I use regular flour instead of split pea flour?
Yes, you can substitute regular flour for split pea flour in this recipe. However, using split pea flour will give the pholourie a more traditional flavor and texture.
How spicy are these pholourie?
The level of spiciness can be adjusted to your preference by adding more or less habanero pepper. If you prefer milder pholourie, you can also remove the seeds and membranes from the habanero pepper before mincing it.
What can I serve with pholourie?
Pholourie is often served with a tangy tamarind chutney or a spicy mango chutney. You can also enjoy it with a simple dipping sauce made with ketchup and hot sauce.
Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to give it a good stir before frying.
Can I freeze pholourie?
Yes, you can freeze leftover pholourie. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. To reheat, simply deep fry them until heated through.

Serving dishes and utensils

Mixing bowl - A large bowl to mix the batter and ingredients.
Whisk - To combine the dry ingredients and ensure they are evenly distributed.
Measuring cups and spoons - For accurately measuring the ingredients.
Knife - To mince the garlic and habanero pepper.
Cutting board - To chop the green onions and cilantro.
Deep fryer or large, deep saucepan - For frying the pholourie balls.
Slotted spoon - To remove the pholourie from the oil.
Paper towels - For draining the fried pholourie and removing excess oil.
Dipping sauce bowls - Small bowls or dishes for serving the pholourie with dipping sauces.

Origin stories

Pholourie, a spicy, deep-fried snack known for its crunchy exterior and soft interior, is a popular street food in Trinidad and Tobago. It is thought to have originated from the Indian immigrants who were brought to Trinidad during the 19th century as indentured laborers. Pholourie is derived from the Indian dish "Pakora", but with time, it has transformed and acquired a Trinbagonian twist. It's a testament to the melting pot of cultures that Trinidad and Tobago is. Today, it is a common sight at every street corner, family gathering, and lime (Trinidadian slang for a casual gathering of friends). The name "Pholourie" is thought to come from the words "phol" (meaning "flower") and "ourie" (meaning "fry") in Hindi, which reflects the beautiful golden bloom it gets when fried!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.