Hola, how is everyone today? I have so much studying to do it is not even funny but I was also hungry, so I made some pholourie. For anyone who doesn’t know, pholourie is a savoury, turmeric-flavoured, fabulous fritter. There, I made an alliteration. 😛 And for those of you who do know, it’s simply just delicious. And so easy to make! Now everyone has their own pholourie recipe and certainly, if you look on my other website, My Trinidad you will find another variation of the recipe. I prefer this one though because it’s lighter and fluffier.

If you look at the pic above, you may notice some green slivers in the pholourie. No it’s not mould, don’t be crass. I used some slivers of chadon beni. I was experimenting because of a pic I saw on FB. It came out great, but I shall share the classic recipe with you and you can modify it as you please.

3 cups flour
2 to 3 tablespoons turmeric powder
1 tablespoon instant yeast
2 tablespoons baking powder
1 tablespoon green seasoning (optional)
1 tablespoon salt
1 ¾ to 2 cups water
oil for deep frying
  • Mix all the dry ingredients together in a fairly large bowl. This is because the batter will eventually rise to two to three times its size.
  • Add water and mix until the dough is a very soft paste. The consistency is a bit like a batter.
  • Cover with a damp cloth and let the batter sit for about an hour.
  • Heat oil on medium high heat and when the oil is hot, drop the pholourie mixture by teaspoonfuls into the hot oil. You can use your hands for this step just be careful not to burn yourself.
  • Fry until golden brown or until the pholourie floats to the top of the oil.
  • Drain on a paper towel and serve hot with tamarind or mango chutney.



4 thoughts on “Pholourie

  1. Pingback: Love Child – The Potlouripie Edition | The Makeshift Chef

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