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Pholourie

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Author: Imma
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Easy Pholourie :Deep fried spicy  split pea dough. Slightly crispy on the outside, yet some what light and fluffy on the inside. This incredible flavorful street snack is enjoyed throughout the Caribbean Islands, especially in Trinidad and Guyana.

Pholourie

Oh Goodness!

This could seriously be a problem, after biting in to it you will understand why it is a problem.

phoulorie

A while back I attended a Trinidad event and I got to taste these delectable balls and they spoke to me. YES, they sure did. I didn’t know much about them so I did a little research to find out more. And let me tell you…these deep fried spicy dough balls are Amazeballs. Like, literally.

Okay, I must admit, deep fried is my love language. Just a glance in my collection here and you would agree. I truly believe it is tied to my identity. But more important, I feel most people just have that warm feeling and memories when it comes to it.

Pholourie

These delicious balls are not your ordinary puffs. These are highly spiced and flavor packed; made with flour, split pea flour-  flavored with onions, garlic, cumin, pepper, curry and cilantro. Soft on the inside and slightly crisp on the outside – especially when they just come off the fryer. Seriously what’s not to love?

You need to eat at least 3-4 right out the fryer. My orders!

Phourie

As with most street food there are many variations to the recipe. Some more seasonings and different ratio of flour to split peas. Adjust to preference. You can also make it without split peas. If you are not too fond of split pea flour.

I took the liberty of adding about 2 teaspoons of sugar in the batter. Not traditional.

So purist, hold your horses, it’s not overwhelming and really adds rather than detracts from the overall snack. And of course, feel free to completely scroll pass the sugar and pretend like you didn’t  even see it. I don’t judge.

phoulorie

Making these phoulorie- pronounced poo-loo-ree , can be really quick if you go the baking powder route. But if you want to go the yeast route then you are going to have to wait a little longer. No fear here its just chilling time and no kneading.

Enough time for you to do some chores or make this pineapple and mango chutney right here to go with it. They pair beautifully together.

Enjoy!!!

Pholourie
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Pholourie

Easy Pholourie - Deep fried spicy split pea dough. Slightly crispy on the outside, yet some what light and fluffy on the inside. This incredible flavorful street snack is enjoyed throughout the Caribbean Islands, especially in Trinidad and Guyana.
4.91 from 10 votes
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Caribbean
Servings 4 -5

Ingredients

  • 1-2 Tablespoon cilantro
  • 1 Tabelspoon parsley
  • ½ - scotch bonnet pepper minced or -1 teaspoon hot sauce adjust to taste
  • 2 -3 Tablespoons onion chopped
  • 3-4 garlic cloves
  • 2 cups all-purpose flour
  • ½ Cup Split pea powder
  • 2 teaspoons yeast
  • 2 green onion white part chopped
  • ½ - teaspoon cumin spice
  • ½- teaspoon turmeric
  • ½ teaspoon curry powder
  • 1 teaspoon or more salt adjust to taste
  • 2 Teaspoons sugar optional
  • 1 1/3 cup warm water or more adjust to form a thick batter

Instructions

  • In a mini food processor blend together cilantro, parsley, garlic, onions and scotch bonnet pepper until puree. If you do not have a processor finely chop the ingredients and smash using a motor and pestle or rolling pin. If you have green seasoning use about 2 Tablespoons instead.
  • In a large bowl combine all ingredients except the water ; flour split pea and all-purpose, yeast, salt sugar cumin, turmeric, curry, onion mix and yeast. Thoroughly mix.
  • Then add warm water a little at a time until you get to desired consistency – like thick pancake batter. I usually use about 1 1/3 cup . Thoroughly mix preferable with your hands.
  • Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours
  • In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is about 375 degrees.
  • The dough is going to be slightly sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan. Do so in batches
  • Fry for a few minutes (about 7 minutes or more until the bottom side is golden brown.
  • Turn the ball over and fry for a few more minutes until the other side is slightly golden brown.
  • Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.

Nutrition Information:

Calories: 388kcal (19%)| Carbohydrates: 68g (23%)| Protein: 15g (30%)| Fat: 27g (42%)| Sodium: 591mg (26%)| Potassium: 391mg (11%)| Fiber: 9g (38%)| Sugar: 4g (4%)| Vitamin A: 95IU (2%)| Vitamin C: 2.3mg (3%)| Calcium: 31mg (3%)| Iron: 4.4mg (24%)
Author: Imma
Course: Snack
Cuisine: Caribbean
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Nutrition Facts
Pholourie
Amount Per Serving
Calories 388 Calories from Fat 243
% Daily Value*
Fat 27g42%
Sodium 591mg26%
Potassium 391mg11%
Carbohydrates 68g23%
Fiber 9g38%
Sugar 4g4%
Protein 15g30%
Vitamin A 95IU2%
Vitamin C 2.3mg3%
Calcium 31mg3%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Pholourie

Easy Pholourie

Easy Pholourie

phoulorie

PHOLOURIE

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Comments & Reviews

  1. Nikki says

    5 stars
    Do you have any suggestions on if this can be fried using an air fryer. If so how would you advice on going about doing it?
    On a weight loss journey and cutting out fried foods. I miss much of our Guyanese snacks and I crave them sometimes 🙂

    Reply

    • CF says

      5 stars
      Nikki, what if you put it on a silicone mat in the air fryer? I don’t have one that fits in mine, but I think that could work. They probably won’t stay in the shape of balls, but they would essentially still be the same. You could spritz with a little oil if you wanted to crisp them, maybe? I have the same question. Might try it in my regular convection oven as that is the same thing. 🙂

      Reply

  4. Juju says

    God bless you and this awesome sauce!! My Haitian tastebuds were in overdrive andI didn’t know if I should give up on this vegan journey but your site has given me so much hope!!

    Reply

  5. Roxanne says

    5 stars
    This looks great. I will try it as soon as I buy the ingredients. Looks healthy! Thanks also for the step by step pictures!

    Reply

  6. Danielle says

    5 stars
    Pholourie is one of my favorite Trini/Caribbean snacks…. and your recipe looks AMAZING! Can’t wait to try it! My mouth is watering now just thinking about dipping them in tamarind and hot pepper!

    Reply

  7. Royalty says

    4 stars
    Hi love your recipes everything! Love the added sugar as well it made me smile, cause I love to stray away at times. not saying you did but it’s kool anyway can I boil the split peas and mash it, if I don’t want to blend it?!

    Reply

  8. Dessie says

    5 stars
    Tried it today left out the cumin, pepper and onion,used 1/2 teaspoon ground geera instead,no cilantro used shadon beni.

    Reply

  9. Sharon says

    Like your recipe. I did notice that you said baking powder could be subs for yeast. Wish you had the substituted amount of baking powder to use instead of yeast!

    Reply

  10. Aeilsa says

    I love! your website. am from Nigeria but love carribean recipes and your recipes look easy to make. Currently in school (no cooking allowed) but will definitely try some when I get home. Great work!

    Reply

  12. Jillian Wade says

    5 stars
    Talk about a trip to the islands in one amazing bite! I tried something similar while vacationing in the Caribbean, I can’t wait to try your recipe because it looks so tasty!

    Reply