How to make Authentic Trinidad Pholourie - A Step-by-Step Recipe Guide (with VIDEO)

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.

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.

Pholourie is often served with tamarind sauce, mango chutney, or various pepper sauces for dipping. Some enjoy it with a side of channa (chickpea curry).

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.

Yes, Pholourie can be frozen after frying. Once cooled, store them in an airtight container or zip-lock bag. Reheat them in the oven or air fryer to retain their crispiness.

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Start by fermenting yeast in a sugar-water mixture. Mix your dry ingredients: split pea flour, all-purpose flour, turmeric, cumin, and baking powder. Combine with the fermented yeast and water, and let the batter rest for an hour. Heat the oil in a deep pan, form small dough balls, and fry them until golden brown. Drain on paper towels, then serve with chutneys or sauces.