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Pholourie: photo of the dish
Illustrative photo: Grueslayer — CC BY-SA 3.0, Wikimedia Commons
Appetizers & nibbles

Pholourie

Small round golden fritters made from split pea batter, flavoured with turmeric and cumin. Crispy outside and tender inside, they are sold in newspaper cones and eaten with a chutney or tamarind sauce.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

Instructions

  1. Soak the split peas in water for 4 hours or overnight, then rinse and drain them.
  2. Blend the peas with the water, onion, garlic and chilli until you have a thick, slightly grainy paste, just softer than a purée.
  3. Add the turmeric, cumin, baking powder, coriander, salt and pepper, then mix well. Let it rest 10 minutes.
  4. Make the sauce: finely chop the tomato and coriander, then mix with the tamarind and a pinch of salt.
  5. Heat the oil to 180 °C. Scoop the batter with a spoon or your hands into small balls about 3 cm across.
  6. Fry in small batches for 3 to 4 minutes, turning them, until deep golden and crisp. Drain on kitchen paper.
  7. Serve hot in a paper cone, with the sauce for dipping.

Variations and tips

Baked. Place the batter balls on an oiled tray and bake at 200 °C for 20 minutes, turning them halfway through.

Chickpeas. Replace the split peas with cooked chickpeas, blended the same way, for a slightly softer texture.

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Original Ecomely recipe.