How to make Trinidad Pholourie

Close up shot of Trinidad Pholourie
Close up of Trinidad Pholourie in white paper
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Trinidad Pholourie is 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.

Author: Classic Bakes Editorial Team
Average: 4.8 (29 votes)
Prep Time
120 mins
Cook Time
20 mins
Total Time
140 mins



Using a bowl, mix sugar in water then add yeast. Allow fermenting 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.
Add Chadon Beni and mix thoroughly.
Cover the batter and let it sit in a warm area for 1 hour.
For deep-frying, heat enough oil in a deep saucepan or deep fryer so the dough can float on top of it. The oil should have medium heat (375 F degrees).
Moist your hands with some water, then scoop some dough into the palm of your hands and cuff 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.
Empty pholouries into a paper towel-lined bowl to absorb excess oil.
Serve hot with some chutney or spicy sauce in a side bowl.

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