Pholourie (Guyanese Split Pea Fritters with Tamarind Sauce)
In short: Light, golden fritters of flour and ground split peas scented with turmeric and cumin, fried until puffed and served with tamarind sauce. It takes about 50 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 1 h
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 290 kcal
Pholourie are small, airy fritters sold at street stalls and made at home whenever a crowd is coming. A yeasted batter of flour and ground split peas, seasoned with turmeric, garlic and geera, is dropped into hot oil and puffs into golden balls with a soft center. They are always served with a tangy dipping sauce, most often tamarind. Eat them hot, since they lose their lightness as they cool.
Instructions
- For the sauce, soak the tamarind pulp in the hot water for 15 minutes. Mash it with your fingers and press it through a sieve into a small pan, discarding the seeds and fibers.
- Add the sugar, garlic, geera, salt and chili and simmer for 6 to 8 minutes, until slightly thickened. Cool completely.
- Whisk the flour, split pea powder, yeast, sugar, salt, turmeric and geera in a large bowl. Add the garlic, chili and warm water and beat vigorously for 2 to 3 minutes into a thick, airy, sticky batter that drops from the spoon.
- Cover the batter and leave it in a warm place for 45 to 60 minutes, until bubbly and almost doubled. Do not stir it down.
- Heat 6 cm (2 1/2 in) of oil in a deep pot to 180°C (350°F). Slide heaped teaspoons of batter into the oil, using a second wet spoon to push each one off, 8 to 10 at a time.
- Fry for 3 to 4 minutes, turning once or twice, until puffed, deep golden and cooked through. Drain on paper towels, fry the rest and serve hot with the sauce.
Tips
- Keep the batter loose but thick, like a thick pancake batter. Dense fritters mean the batter was too stiff or the oil too cool, and flat ones mean it was too thin.
- Fry one test fritter first and break it open to check the middle is cooked. Leftovers reheat in a 200°C (400°F) oven for 5 minutes.
Questions and answers
What are pholourie?
Pholourie are Guyanese fried snacks made from a batter of flour and ground split peas, seasoned with turmeric, garlic and cumin. They are served hot with tamarind or mango sauce.
Why are my pholourie heavy?
The batter may be too thick, the yeast too weak or the oil too cool. Beat the batter well, let it rise fully and fry at 180°C (350°F).
Can I make pholourie without yeast?
Yes. Replace the yeast with 1 teaspoon of baking powder and skip the rise. The fritters will be a little denser and less airy.
How long does it take to make Pholourie (Guyanese Split Pea Fritters with Tamarind Sauce)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Pholourie (Guyanese Split Pea Fritters with Tamarind Sauce)?
About 290 kcal per serving, with 7 g of protein, 41 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 41 g |
| Fat | 11 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Sodium | 570 mg |
Estimated values, calculated from the ingredients.
