Pholourie (Trinidadian Split Pea Fritters)
In short: Light, golden fritters of split pea and flour batter spiced with turmeric, cumin and garlic, fried until puffed and served with tamarind chutney. It takes about 35 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 20 min
- Resting
- 1 h
- Total
- 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 190 kcal
Pholourie are small golden fritters made from a split pea and flour batter flavored with turmeric, cumin and garlic, fried until they puff into light, round balls. They are sold by the bagful at roadside stalls and served at Divali celebrations and prayer gatherings, always with tamarind chutney or a sharp mango relish for dipping. Beating the batter by hand traps air, and that is what makes them airy.
Instructions
- If you are grinding your own split peas, blend them in a high-powered blender or spice grinder to a fine powder and sift out any large bits.
- Whisk the split pea flour, all-purpose flour, yeast, sugar, turmeric, cumin, salt and black pepper together. Add the garlic.
- Pour in the warm water gradually, beating with your hand or a wooden spoon for 3 to 4 minutes, until you have a thick, smooth, sticky batter that drops slowly from a spoon.
- Cover and leave in a warm place for 1 hour, until bubbly and slightly risen. Do not stir it down.
- Heat the oil in a deep pot to 180°C (350°F). Wet a teaspoon or your fingers, scoop up the batter and drop small rounds into the oil, 8 to 10 at a time.
- Fry for 3 to 4 minutes, turning once or twice, until puffed and deep golden. Lift out with a slotted spoon and drain on paper towels.
- Serve hot, piled in a bowl, with tamarind chutney and kuchela for dipping.
Tips
- Keep the oil at 180°C (350°F). If it is cooler the fritters soak up oil and turn dense, and if it is hotter they brown before the inside cooks.
- Chickpea flour (besan) can replace the split pea flour, and the result is nearly the same.
Questions and answers
What are pholourie made of?
A batter of ground yellow split peas and wheat flour, flavored with turmeric, cumin and garlic, raised with yeast and fried until puffed. They are served with chutney.
Why are my pholourie flat or dense?
Usually the batter was too thin, the yeast was old, or the oil was too cool. Aim for a thick batter that holds its shape on the spoon, and fry at 180°C (350°F).
Can I bake or air-fry pholourie?
They need hot oil to puff properly. An air fryer gives a drier, denser result. For the best texture, deep-fry them in small batches.
How long does it take to make Pholourie (Trinidadian Split Pea Fritters)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Pholourie (Trinidadian Split Pea Fritters)?
About 190 kcal per serving, with 6 g of protein, 25 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 190 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 25 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 430 mg |
Estimated values, calculated from the ingredients.
