These delicious, and I mean delicious, balls of spiced yeasted dough are a Trinidadian street food. They are really easy to make, even easier to eat and are a must have side dish to a curry or enjoyed alone as a snack.
I am incredibly fortunate to have such a mix of cultures in my heritage and it is something that I appreciate - even more so in regards to the food. On one side I have Irish cuisine and on the other, Trinidadian. And the benefit of the ingredients and techniques that that gives is invaluable.
I make a large batch of these and freeze any leftovers in a Ziploc bag. They then reheat easily in the microwave when you want them.
Pholourie
Ingredients:
375g Plain flour
50g Ground split peas (gram flour)
2tsp Salt
1/2tsp Ground cumin
2tsp Ground turmeric
2tsp Dried yeast
2tsp Baking powder
3 Medium garlic cloves - minced
2tbs Fresh coriander herb - minced
1tbs Fresh mild chili peppers - minced
1/2tsp Garam masala
1/2tsp Mild curry powder
360ml Water
Oil for frying
Method:
In a large bowl mix together the flour, split pea flour, the yeast and baking powder.
Add in the salt, spices and curry powder and mix well.
Slowly add the water and combine until a smooth batter is formed.
To the batter add the garlic, coriander, chili, and then mix.
Cover the bowl with cling film and leave in a warm place to rise for at least an hour or until doubled in volume.
Heat the oil in a heavy based saucepan over a medium heat and either using a wet tablespoon or your hand, scoop a small amount into the oil, taking care not to burn yourself.
Repeat until you have several in the saucepan.
Use a slotted spoon to turn the pholouries over and cook for 5-6 minutes.
Drain the pholouri on kitchen towel and enjoy warm.