Phoulourie Recipes

PHOLOURIE

Steps:

• In a mini food processor blend together cilantro, parsley, garlic, onions and scotch bonnet pepper until puree. If you do not have a processor finely chop the ingredients and smash using a motor and pestle or rolling pin. If you have green seasoning use about 2 Tablespoons instead.
• In a large bowl combine all ingredients except the water ; flour split pea and all-purpose, yeast, salt sugar cumin, turmeric, curry, onion mix and yeast. Thoroughly mix.
• Then add warm water a little at a time until you get to desired consistency - like thick pancake batter. I usually use about 1 1/3 cup . Thoroughly mix preferable with your hands.
• Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours
• In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is about 375 degrees.
• The dough is going to be slightly sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan. Do so in batches
• Fry for a few minutes (about 7 minutes or more until the bottom side is golden brown.
• Turn the ball over and fry for a few more minutes until the other side is slightly golden brown.
• Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.

GUYANESE PHOLOURIE

Steps:

• In a bowl soak dry split peas with about 1 1/2 cups of water. Leave this overnight. By morning the peas will double in size.
• The next morning, drain the water from the peas. In a blender, put peas, garlic and pepper or pepper sauce, and enough water to cover the peas and blend on high till smooth.
• Transfer mixture to a mixing bowl. Now add all of the dry spices and mix till they are incorporated. Add baking powder, yeast, and flour. Mix thoroughly.
• Cover the batter and let it sit for 1-2 hours.
• Heat oil in frying pan, I would say enough oil that comes half way up your pan.
• Dropping the batter into the oil: This is tricky, you can do this with two spoons, but your pholourie balls will not come out as round as you would like. Grab some batter in your hand and turn your fist upside down so that the batter falls through your thumb and pointer finger. There is a picture above to help guide you. When you drop the batter into the oil, it should immediately pop up, if it doesn't then your oil is not hot enough. Turn the pholourie balls while they are frying so that they can evenly brown.
• Continue this process until all your batter is used up.
• Serve with mango or tamarind sour, lime sour, mango achar or any spicy condiment you like. I served mine with mango achar.

PHOLOURIE

Steps:

• Mix the flour, yeast and baking powder. Add the saffron and salt. Mix well.
• In a separate bowl mix minced culantro leaves, minced hot peppers, garlic and water. Add about three tablespoons of it to the flour a little at a time while mixing.
• Mix to a smooth thick paste and leave to raise for about an hour. The spoon should be dipped into a cup of water before it is dipped in the batter.
• Heat oil in a heavy skillet and drop batter of tablespoonful into the hot oil. Cook until slightly brown. Drain and place on paper towels.

GUYANESE PHOLOURIE

Steps:

• Heat the oil in heavy bottomed pot: Heat oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F. Have a plate lined with paper towels nearby.

PHOLOURIE

Steps:

• Combine all ingredients, except water, in a bowl.
• Gradually add warm water and whisk vigorously until smooth and somewhat fluffy.
• Cover with a damp cloth and allow to rest for 2 hours for mixture to become light and airy.
• Heat oil in a large heavy bottomed pot over medium heat. NB: Oil should not be too hot otherwise balls with brown quickly and not be cooked inside. Just under medium heat is perfect.
• When oil is hot, drop batter in oil, using 2 spoons. Oil spoons before scooping out batter.
• Alternately, you may use your hand to scoop up the batter and squeeze it gently into the oil. Do not overcrowd pot.
• Move pholourie back and forth using a slotted spoon to ensure even cooking.
• Remove to a paper towel lined bowl.
• Serve hot with either Mango or Tamarind chutney.

PHOULOURIE

Steps:

• If using already ground split peas omit step 2, 3 and 4.
• Place split peas in a pot with 6 cups water and bring to a boil. Lower the heat to simmer and cook until soft ( about 45 mins).
• Drain and place in a food processor.
• Grind to a coarse ,meal, resembling couscous.
• Add the garlic, turmeric, cumin, baking powder, flour salt and pepper to the ground split peas.
• Gradually add one cup water to the split pea mixture, stirring to form a thick batter.
• Heat oil in a deep frying pan and drop the batter into the oil by the tablespoonful. Fry until golden brown, turning often.
• Remove from oil and drain on a plate with paper towels.
• Serve with your favourite chutney.