The Easiest Pholourie Recipe (2024)

The perfect snack food for gatherings of family and friends.

A fried savory seasoned fritter that is commonly paired with some chutney of your choice.

What is pholourie?

This is a street snack that is common in Trinidad and Tobago, Guyana, andSuriname.

It is pronounced PO LOR RI

It’s a spiced doughball, that is deep-fried.

You usually get them in a plastic bagsoaked in some kind of chutney dip.

Those times it would be like $1 abag.

Split peas are traditionally used in the flour mixture.That requires some overnight soaking of the split peas.

Personally, Ido not like dhal (split peas) in flour. I really, really do not.

Iavoid dhalpourie for the most part to not have to deal with split peas in myroti.

This recipe is the quicker version.

So if you aresplit peas in pholourie kinda person, sorry this recipe is not for you.

Youcan find atraditional recipe with split peason the web.

So this is MY pholourie recipe. This is a “how tomake pholourie with flour”.

What is pholourie made of

The ingredients list is pretty basic. Items you easily have in yourpantry.

• Self-raising flour
• Salt
• Sugar
• Curry powder
• Instant yeast
• Baking powder
• Water
• Oil

And you are easily just mixing these all together and then frying.

Youdo need to make it sit for a bit so that the yeast can kick in so that you canget a light pholourie.

During your downtime with the mixture, I suggest you use thattime to make whatever type of dipping sauce you are going to make.

Ifyou don't have the time, or the patience to mix up a dip, you can try thestore-bought chutneys.

I especially like themango chutney from Callaloo Box.

Sometimes I may use saffron instead of curry but I much rather thecurry flavor.

I know people always complain about not getting thepholourie to be round when dropping.

I don’t have the skill to use myoiled hand to drop like the professionals. I normally use the two spoonsmethod.

I pick up with one tablespoon then use the other spoon toscrape it into the oil.

You can also easily use a cookie scoop. Anduse that to scoop out and spring out. It works well.

But it’s not amust. Sometimes they are round, sometimes round with a tail.

But whocares once they taste good?

I love stuffing a few plains ones into my mouth. The currygives these fry balls a flavor that really doesn't require much.

Butwho wants to just have plain old pholurie?

The best sauces for pholourie

Hot out the oil I can eat them. Straight with no sauce.

When itstarts to cool and such I need some chutney included.

There are a lotof different sauces or chutneys you can pair pholourie with.

They canbe runny sauces liketamarindormango.

Or chunkier dips like cucumber or pineapple.

Tamarindis my favorite though.

Reheating

Sometimes, you might make a batch and there are leftovers, so what do youdo with them?

Just reheat when needed.

I easily wrap myleftovers in a paper towel and throw them in the microwave and warm up inbursts.

I do like 30 seconds at a time so that I don’t overheat andthey get rubbery.

And I only warm-up what I need to eat at the time.Cause after that rewarm I don’t advise another. They will get rubbery forsure.

These are the perfect snack for those little family gatherings oreven movie night.

This flour pholourie are worth the try. And just asflavor-filled as the originals.

And f you are like me and preferplain flour instead of dhal.

I assure you, you will not stop dippingand popping these into your mouth.

Love them!

Make sure tocheck out these other Caribbean snacks:

• Chicken Puffs
• Currants Roll
• Boiled Corn
• Coconut Tart
• Potato balls