Trinidad Pholourie is a very popular street food in Trinidad and Tobago. Pholourie is a deep-fried dough stuffed with chickpeas and served drenched with chutney in a small bag. The chutney is typically spicy. It is also known to be eaten in other parts of the Caribbean, such as Guyana and Suriname.
In Trinidad and Tobago, the East Indian immigrants who migrated from India as indentured laborers were brought many years ago. As time passed, the Indian recipe slowly transitioned and fused with local Trinidad culture to taste what we know today. It is super delicious, and you should try using our made-from-scratch recipe below.
What kind of split pea powder to use for making Trinidad Pholourie?
In Trinidadian cuisine, split pea powder used for making pholourie is typically yellow split pea flour. You can find this flour in most Caribbean or Indian grocery stores. If you can't find yellow split pea flour, you can also make it at home by grinding dried yellow split peas into a fine powder using a food processor or a spice grinder.
What oil is best for frying Pholourie?
Vegetable oil or canola oil works well for frying Pholourie due to its high smoke points. Ensure the oil is hot enough (around 350°F/175°C) before frying to achieve a crispy exterior.
What are common serving sauces for Pholourie?
Can I make Pholourie without split pea flour?
While traditional Pholourie uses split pea flour, some recipes offer alternatives like all-purpose flour or a mixture of chickpea flour and all-purpose flour. However, the taste and texture might differ from the traditional version.
Can I freeze leftover Pholourie?
Can Pholourie be made gluten-free?
Making gluten-free Pholourie involves substituting ingredients to ensure the dish is free from gluten, a protein found in wheat, barley, and rye.
Here's how to adapt the recipe for gluten-free Pholourie:
- Flour Substitute: Instead of using regular split pea flour (which should inherently be gluten-free), ensure that it's not processed in a facility that also handles wheat products, as cross-contamination can occur. Alternatively, you can use certified gluten-free split pea flour.
- Baking Powder: Check that the baking powder you use is labeled as gluten-free. While most baking powders are gluten-free, it's always good to confirm as some might contain additives that could have gluten traces.
- Spices and Ingredients: Ensure all the spices and additional ingredients, like minced garlic, ground cumin, and turmeric, are certified gluten-free. Sometimes, certain spice blends might contain fillers or additives that contain gluten.
- Preparation Area: When preparing gluten-free Pholourie, it's essential to use separate utensils, bowls, and cooking equipment to avoid cross-contamination from gluten-containing products.
- Dipping Sauces: If using store-bought sauces or chutneys, double-check their labels to ensure they're gluten-free. Alternatively, you can make your own sauces using gluten-free ingredients.
1/2 cup Split Pea Powder
2 cups All-Purpose Flour
1/2 teaspoon Instant Yeast
1/2 teaspoon Baking Powder
1 teaspoon Sugar
1/2 teaspoon Ground Turmeric
1/2 teaspoon Cumin Powder
3/4 teaspoon Salt
1 1/2 cup Water
1 Habanero Chilli minced
4 Cloves of Garlic minced
2 teaspoons minced Chadon Beni (or Cilantro).
Oil For frying
Using a bowl, mix sugar in water then add yeast. Allow to ferment for 10 minutes.
Combine all dry ingredients by thoroughly mixing split pea powder, flour, salt, baking powder, cumin, chili and turmeric in a large bowl.
Then gradually add fermented yeast solution to the mix ingredients until the mixture has reached a consistency resembling a thick pancake batter.
Cover the batter and let it sit in a warm area for 1 hour.
Moist your hands with some water, then scoop some dough into the palm of your hands and cuff your fingers, sealing the mix in your hand cavity. With your hand over the oil, gently squeeze a ball of the dough out of the circular space between your index finger and thumb into the oil. Repeat this process to fill the saucepan, ensuring you leave enough space so that each pholourie doesn't touch the other. Fry until the dough is golden brown.
Do not overfill the pan, so each pholourie has enough space to fry properly.
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