Pholourie

TRINIDAD & TOBAGO Home Food & Wine

a savory fried snack with deep roots in Indian cuisine, brought to Trinidad and Tobago by indentured labourers.

Over time it became one of the country’s most beloved street foods, sold from roadside stalls and served at festivals. This version uses a balance of split peas and flour, creating a batter that tends to be a little dense. This density is intentional, however, as the rougher outer layer it produces takes on chutneys and pepper sauces beautifully, soaking up flavor with each bite. Traditionally paired with tamarind sauce or mango chutney, pholourie is also enjoyed with a drizzle of hot pepper sauce for those who like it fiery.

SERVES: 6
PREP TIME: 15 minutes
COOKING TIME: 10 minutes

INGREDIENTS:

½ cup (100g) yellow split peas, soaked in 2 cups (120ml)
of hot water for 1 hour, then drained
2 cups (260g) all-purpose (plain) flour
1 tablespoon baking powder
1 tablespoon yellow curry powder