Pholourie
If you're talking appetizers and snacks, Pholourie is a Guyanese go-to! It's a popular street food snack item served with a Mango Sour or Achar. Soaked yellow split peas blitzed into a paste, combined with seasonings water and flour to form a smooth batter. Then fried to a fluffy perfection.
Equipment
- Food Processor
- Mini Cookie Scoop
- Spider Skimmer or Slotted Spoon
- Cooling Rack placed on top Sheet Pan
- Paper Towel lined bowl
Ingredients
- 14 oz Yellow Split Peas
- 1 tbsp Baking Soda
- 2 WriWri or Scotch Bonnet Pepper
- 5 Garlic Cloves
- 4 Stalks of Culantro
- 4 Scallions
- 2 tbsp Geera (Cumin)
- 2 tbsp Salt
- 3 tbsp Tumeric
- 1 tbsp Baking Powder
- 2 cups Flour
- 3 cups Water
- 1/2 gallon Oil for frying
Instructions
- In a large bowl add yellow split peas with baking soda and cover with water to soak for at least 1 hour. After soaking, rinse and wash till the water runs clear
- Add drained yellow split peas to a food processor and blitz to form a grainy coarse paste. Then add garlic, culantro, pepper and scallion and continue to process till fully combined
- Empty contents to a large mixing bowl an season with geera and salt, stir to combine then Mix in tumeric, flour and baking powder
- Once all dry ingredients are incorporated then slowly begin streaming in water a little at a time to create a smooth batter. The Pholourie batter should be semi-thick, you can test by dropping a spoonful of batter, if it retains a mound shape then batter is ready. If the batter is too runny then gradually sprinkle 1/4 of flour to thicken or if too thick slowly add 1/4 cup of water to thin out.
- With batter complete, cover and let rest for 20 mins. Meanwhile set yourself up to start frying. Add oil to a wide deep pot over medium heat. Set a wire cooling rack over s sheet tray or line a bowl with paper towels to hold pholourie after frying
- You'll now the oil is ready by placing the handle of a wooden spoon into the pot, if rapid bubbled begin to form, oil is ready for frying
- Scoop pholourie batter and carefully drop into oil. Pholourie will sink to the bottom and float to the top as it fries. Flip and fry till golden yellow and crips for 3-7 minutes depending on size
- Place on wire rack or paper towel to cool and drain excess oil. Enjoy with Mango sour or Achar
- Store leftover Pholourie in air tight container in the fridge and reheat in a damp paper towel in the microwave for 30 secs or in an air fryer