About this Dish
Small fried split pea dough balls, served with tangy tamarind chutney.
History & Origin
Pholourie arrived with Indian indentured laborers in the 19th century and became a beloved Trinidadian snack, sold at roadside stands with a range of dipping sauces.
IngredientsServes 2
🫘Yellow split peas, 1 cup soaked overnight and drained
🌾All-purpose flour, 1 cup
🧄Garlic, 4 cloves minced
🌿Fresh shadow beni (or cilantro), 2 tablespoons finely chopped
🟡Turmeric powder, 1 teaspoon
🌶️Scotch bonnet pepper, half finely minced (remove seeds for less heat)
🧂Salt, 1 teaspoon
🫧Instant yeast, 1 teaspoon
💧Warm water, approximately three quarters cup
🛢️Vegetable oil, enough for deep frying (about 4 cups)
Method
1
Blend the soaked and drained split peas in a food processor or blender with a splash of water until you get a coarse paste — it doesn't need to be perfectly smooth, a little texture is fine.2
In a large bowl, combine the split pea paste with the flour, garlic, shadow beni, scotch bonnet, turmeric, salt, and yeast. Mix everything together well.3
Gradually add the warm water a little at a time, stirring until you get a thick, spoonable batter — it should be thicker than pancake batter but loose enough to drop from a spoon. Cover with a clean cloth and let it rest and rise for 30–45 minutes at room temperature.4
Heat your oil in a deep pot over medium heat until it reaches about 350°F (175°C). You can test it by dropping a small bit of batter in — it should sizzle and rise to the top within a few seconds.5
Using two spoons or a small cookie scoop, carefully drop rounded spoonfuls of batter into the hot oil in batches, being careful not to overcrowd the pot. Fry for 3–4 minutes, turning them so they cook evenly on all sides, until they are deep golden brown.6
Remove with a slotted spoon and drain on paper towels. Repeat with the remaining batter, keeping the oil temperature steady between batches.7
Serve hot with tamarind chutney or mango chutney on the side for dipping — these are best eaten fresh and warm straight out of the oil!User Reviews
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